Tamago is the Japanese word for "egg." In the context of Japanese cuisine, Tamago most commonly refers to "tamagoyaki," which is a type of Japanese omelet. Tamagoyaki is made by rolling together several thin layers of beaten eggs, often seasoned with ingredients like dashi (Japanese stock), soy sauce, sugar, mirin (sweet rice wine), and sometimes sake. This mixture is cooked in a rectangular pan and folded multiple times to create layers, resulting in a slightly sweet, fluffy, and savory rolled omelet. Tamagoyaki is a staple in Japan and is commonly eaten for breakfast, used in bento lunches, or served as a topping in sushi (tamago sushi). It can be enjoyed warm or cold and is known for its delicate texture and subtle sweet and savory flavors. The preparation technique and seasoning combinations can vary by region and personal taste. In summary, tamago is essentially Japanese egg, and tamagoyaki is a layered rolled omelet made from it, popular in Japanese cuisine both as a dish on its own and as a sushi ingredient. Would you like a recipe or more details about how to make tamagoyaki?