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Kenkori: What Makes Japanese Eggs Special

Eggs hold a significant place at the culinary table. This perfect protein source packed with nutrients has always been a long-standing favourite for its multifunctional gastronomy uses across the board. 

A few of the key factors that determine the egg quality are the farming techniques and the way the eggs are processed.

After speaking to our local distributor of Japanese eggs, Kenkori, Ipoh Echo learned that every aspect of an egg, including the colour of its yolk, nutritional level, size and egg white firmness is the Japanese people’s top priority when it comes to developing their farming techniques. 

Kenkori is a type of egg farmed the Japanese way and it is done at our doorstep: in Perak. 

The discovery of Kenkori eggs first happened during a trip to Japan in 2014 by its founders  Wong Choong Ling, Tay Yu Jin and Liow Boon Yee but the farming concept was only put in place four years later after countless attempts.

They started the company ultimately with one goal in mind: to produce premium nurtured eggs with the aim to revamp the process of egg farming in the country through the incorporation of Japan’s farming technology and produce wallet-friendly and high quality eggs for everybody’s home.  

From left: Tay Yu Jin (General Manager), Wong Choong Ling (Farmer Director), Iishibashi San (Japanese Technical Support), Liow Boon Yee (Marketing Director)

Kenkori carries out rigorous tests with certified government and private departments (Department of Veterinary services Malaysia, Ministry of Agriculture and Agro-based vet food Agro Diagnostic) as a mandatory discipline. This ensures that every egg they offer is loaded with various kinds of vitamins and minerals as promised on the nutritional labels. Quality at its finest!

Kenkori eggs boast a record of essential nutrients such as Omega 3, Vitamin A, E and the chickens are fed with natural Astaxanthin, adding additional nutritional benefits. As a result of the astaxanthin, all the yolks are of orange-reddish colour and that is a trademark of these eggs, coming from the carotenoids which contain high levels of vitamins A and C and omega fatty acids.

The Benefits of Kenkori eggs? 

According to the founders, benefits include anti-aging, boosting heart health and the immune system, improving eyesight, enhancing male fertility, and help with blood circulation and the central nervous system. The eggs are free of antibiotics, Escherichia coli and Salmonella and artificial colouring. 

How many types of eggs are there in Malaysia?

Currently in the market, you can find four types which include the regular brown and white eggs, pasteurised eggs, pure free range eggs and Kenkori eggs. 

Eggs come in different grades; A, B, C and more—and the size is completely out of the breeder’s control. Although younger chickens tend to produce smaller eggs than adult chickens, the weather also plays a role in the laying process. 

In response to the question of whether egg yolk has higher caloric content than egg white and whether it’s healthy to consume them together (on a daily basis), Wong said, “The yolk undeniably contains more cholesterol, fat and calories than the whites, but it also holds the majority of an egg’s nutrients such as vitamins A, D, E and K along with omega-3 fats. It is also richer in folate and vitamin B12 than egg white. Egg yolks contain at least seven essential minerals and approximately 2.7g of protein. 

“Can you imagine, one egg only contains approximately 72 calories. If you were to scoop out an egg yolk, which is estimated to be approximately 55g calories, that is 82 percent of nutrition left behind when consuming only the egg whites. Under the correct cooking method such as perfect boiled or soft boiled, it will then not have any extra calories and cholesterol, but do be mindful of adding other ingredients such as butter or oil that could affect the total nutrition level,” he said. 

Egg whites and yolks are the perfect marriage of nutrition. Most people can consume up to seven eggs a week with no risk of any disease whatsoever. 

Quick tip: Don’t overcook your egg, which will oxidise the good cholesterol (HDL) from the yolk. This will minimise the loss of nutrients.

Check out the Kenkori website to understand more about their products. If you’d like to try them out, they have outlets all around Malaysia. There is also a section in the website to find out where you can purchase the eggs. 


Gisele Soo


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