Tamago 玉子
Rolled egg
A rare topping that isn't seafood
Sushi usually means rice and seafood served as one, yet tamago is one of the few much-loved toppings that uses no seafood at all. Some people call it 'gyoku'.
Loved by children and adults alike, tamago was, in the old days, said — like kohada — to reveal a sushi chef's skill.
The egg in the photo, by the way, was served at Gonpachi, with a lovely touch in its presentation.
Since it is egg, the origin and season are left out. (It can, of course, be enjoyed all year round.)
