sweet steamed layered egg cake; nishiki tamago
A traditional Japanese dish made by steaming layers of sweetened egg mixture, often served as part of osechi ryori (New Year's cuisine). The name refers to its resemblance to brocade fabric.
When nishiki tamago is included in osechi ryori, it adds a colorful touch.
Nishiki tamago is made by separating the egg whites and yolks, seasoning them, layering them, and steaming.
Most common kanji spelling for this traditional Japanese dish.
Alternate kanji spelling using 卵 instead of 玉子.
Literally 'two-color egg'; a less common descriptive spelling.
Variant of 二色卵 using 玉子.
The name 錦玉子 (nishiki tamago) combines 錦 (brocade) and 玉子 (egg), referring to the dish's layered, colorful appearance resembling brocade fabric.