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.

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.