Safe eggs come from chickens raised under hygienic conditions.

This time, we visited one of the companies that supplies eggs used by Zensho.

Eating raw eggs on a regular basis is something unique to Japan.
This is made possible by strict quality control, including hygiene management of the chicken coops, washing and sterilization at the packing center, temperature control from delivery to the store, and scientifically set expiration dates.

In this chicken coop, temperature, humidity, and hygiene are strictly controlled to maintain the health of the chickens. For example, chicken droppings are removed from the coop via a conveyor belt, and eggs are collected on a dedicated line. As a result, eggs are collected with minimal contamination.

A state-of-the-art chicken coop that can accommodate 60,000 chickens in a single building.

The inside of the chicken coop, a place normally off-limits to the public. It's spotless, free of dirt and dust.
We use red lights to calm the chickens.

The eggs are then transported to a packing center where they are washed, sterilized, and dried. This is a process unique to Japan, where the eggs are sterilized with sodium hypochlorite, rinsed with warm water, and immediately dried. This significantly enhances the safety of the eggs.

Furthermore, this packing center also performs visual and machine-based inspections at each point. The checks cover a wide range of items, including whether there is any dirt, cracks, or any abnormalities inside the eggs.

Furthermore, Zensho Group ensures the safety and quality of its eggs by conducting freshness checks not only when they are shipped from the packing center, but also on samples stored until their expiration date.

Eggs that have undergone these rigorous inspections are supplied to Zensho Group, and stores maintain hygienic storage conditions until they are served to customers.


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