Ōgiya (扇屋), a famous tamagoyaki shop that opened in Ōji in 1648 and is still in business today, appears in Utagawa Hiroshige's ukiyo-e "Edo kōmei kaitei zukushi" (江戸高名会亭尽) and in the rakugo story performance "Ōji no kitsune" (王子の狐).

Ōji and Asukayama, famous for cherry blossoms, were lined with ryōtei (traditional Japanese restaurants) and teahouses, and Ōgiya was one of them.

[2] Tamagoyaki became popular in Japan in the 1950s, when the government encouraged parents to feed their children more protein, and farmers started raising more chickens.

[5] Alternative versions include "dashimaki tamago" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake.

Datemaki (伊達巻), traditionally eaten on New Year's, is prepared similarly to tamagoyaki, but incorporates fish paste or hanpen into the batter.