Ramen Egg

Ramen Eggs (Ajitsuke Tamago) — Shelf-Stable & Frozen Supply for Ramen Shops & Foodservice

A ramen egg — known in Japan as ajitsuke tamago or ajitama — is a soft-boiled egg marinated in a soy-based seasoning brine, prized for its jammy semi-liquid yolk and savory-sweet flavor. It's the signature topping of authentic Japanese ramen and a rising menu item in modern brunch cafés, poke bowls, and gourmet salad bars worldwide.

Traditionally, ramen eggs require a precise 6–7 minute boil, ice shock, careful peeling, and overnight marinating — a labor-intensive workflow that's difficult to scale in busy kitchens. Jinyi Food's ready-to-eat, shelf-stable ramen eggs eliminate all prep work, delivering consistent yolk texture and authentic umami flavor straight from the pack — with no cold chain required for ambient-stable orders.

Supplied in bulk to ramen chains, Japanese restaurants, convenience store meal programs, and foodservice distributors globally. OEM marinades and custom packaging available on request.

FAQ

What is ajitsuke tamago?
A Japanese soft-boiled egg marinated in soy sauce, mirin, and water, served as a ramen topping. The yolk is cooked to a jammy state by boiling for 6.5–7 minutes, then marinated 6–12 hours.

How do Jinyi's ramen eggs compare to restaurant-made ajitama?
We replicate the traditional soft-boil and soy–mirin marinade at industrial scale, then stabilize through ambient retort or IQF freezing — jammy yolk and umami flavor preserved, zero prep required.

Do the eggs keep their jammy yolk after thawing?
Yes. Both IQF frozen (thaw 4–6 hours refrigerated) and shelf-stable formats retain the authentic jammy, semi-liquid yolk texture.

Can you produce custom flavors for our brand?
Yes. Full OEM service including custom soy–mirin ratios, spicy, black garlic, truffle, dashi, and reduced-sodium variants, plus private label packaging.