Chawan-mushi (savory steamed egg custard) is made from eggs and dashi (soup stock) and garnished with ingredients such as shrimp, shiitake mushrooms, ginkgo nuts, and kamaboko. It is steamed in a cup and can be served hot or cold, often appearing as an appetizer or a gentle interlude in a meal. It is a standard item at many sushi restaurants.
Unlike other egg custards, chawan-mushi is not sweet. Its delicate texture, smooth consistency, and comforting flavor make it irresistible, soothing both the palate and the spirit.
Originating from the Edo period, chawan-mushi has long been part of kaiseki and sushi restaurant menus as a refined yet approachable dish. Over the centuries, it has become a staple in sushi dining, valued not only for its taste and texture but also for the cultural harmony it brings to the meal.
Then why do sushi restaurants serve chawan-mushi?
In omakase courses, chawan-mushi is often served midway through the meal as a gentle interlude before moving on to sushi or grilled dishes.
Because sushi is primarily a cold dish, it is customary to include a warm item like chawan-mushi to balance the meal. This idea is also consistent with traditional Japanese dietary wisdom, such as yakuzen (Japanese medicinal cuisine), which holds that raw fish and vinegared rice are “cooling” foods. Serving a warm dish like chawan-mushi is considered beneficial for the body, helping to restore balance and making the overall dining experience more harmonious and comforting.
Another reason is that the ingredients used for chawan-mushi (茶碗蒸し), such as shrimp, shiitake mushrooms, eggs, and kamaboko, are either used daily at sushi restaurants or are readily available at market stores that sell sushi items.
We hope this information will be helpful.
Revision date: Ocotber 18, 2025
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