This set of onsen tamago (“hot spring egg” prepared in hot spring water) and Yuan puddings was created by a Japanese ryokan in Tsuchiyu hot spring resort in Fukushima Prefecture. The natural salt contained in the hot spring source enhances the original taste and richness of the egg, resulting in a nourishing, soft-boiled egg that can be digested and absorbed easily. Born from the hot spring water and the wisdom of the ancestors, hot spring egg is a delicious and easy way to add a healthy diet to your dining table. The sweetness of the yolk is enhanced by heating the egg in the hot spring water.
Tsuchiyu hot spring resort was devastated by the Great East Japan Earthquake that struck the area in 2011. Even in the turmoil in the immediate aftermath, the staff members of the ryokan offered puddings to the evacuees, which brought a smile to their face. As part of their efforts toward recovery, the idea of delivering smiles to people through delicious puddings created in a perfect balance of rich egg yolk, milk and fresh cream was born.
The plain pudding, made by heating it slowly at a low temperature, consists of a rich custard layer and a cream layer of a light, silky texture. The Honey pudding is made using 4 grams of honey, which is equivalent to an amount one bee can collect in its entire life. The Minori pudding is a marriage of Fukushima’s seasonal fruits and the pudding. Topped with apples, strawberries, blueberries, peaches, grapes and other seasonal fruits, this pudding is preservative-free and full of natural, gentle flavor that represents the omotenashi spirit of the ryokan.