Raw eggs are often served as part of the breakfast set menu at Japanese inns and restaurants. It may be difficult to those not accustomed to eating eggs raw; but, it is a favorite dish of many Japanese people to crack a raw egg over freshly-cooked white rice, drizzle it with soy sauce, and mix well. A special soy sauce is also available in the market for just this purpose. Eggs in Japan are well managed in terms of hygiene during the egg collection and distribution process, and those that are labeled with an expiration date for raw consumption can be safely eaten raw as long as they are within the expiration date. Try sampling the Japanese taste of raw egg on hot rice (tamago-kake gohan).