生卵 (namatamago) refers to raw eggs commonly used in Japanese cuisine. They are often served in dishes like sushi, ramen, and donburi, where their creamy texture enhances the flavor. The eggs are typically from hens and are valued for their freshness and quality. In Japan, consuming 生卵 is considered safe due to strict food safety regulations. Many people enjoy them with soy sauce or over rice. However, it's important to ensure that the eggs are sourced from reputable suppliers to minimize the risk of foodborne illnesses, such as salmonella.