"Ground chicken" and "Stewed chicken" are two major trends in the field of Japanese bird burning. Compared with the popularity of chicken with bright hands, there is not much pressure. Most high-end Japanese roast bird restaurants use local chickens. As a native Japanese breed, China-like pheasant can never be kept in captivity, and it has to be kept free-range for more than 80 days. Therefore, a chicken cultivated in this way is naturally delicious in meat and unique in flavor.
In Japan, burning birds is rich and thrifty. From a string of vendors around 5 yuan, people can talk about their stomachs to high-end restaurants with per capita 1000 dishes. In the eyes of the Japanese, burning birds with grounded gas can make people talk and drink beer freely.
Two roast chicken legs (もも) with sauce (たれ) and one roast chicken skin with salt. Two seasoning methods in burning birds: sauce burning and salt burning. As the name implies, salt roast is only seasoned with salt, which can reflect the original flavor of meat, while sauce roast is made of soy sauce, glutinous rice, sake and sugar. In the aviary, menus like this can compare the tastes of different parts of chicken with different ingredients.
The most common condiments in bird-burning houses;
Seven flavors of Tang Xinzi: Japanese powder seasoning, mixed with several different flavors of spices, such as Chili noodles, mustard powder and pepper.
Blind Tang Xinzi: A condiment made by grinding pepper into powder.
Mustard sauce (わさび): A condiment made by grinding mustard, which is a Japanese herb with a pungent smell.
Mountain pepper: a condiment made by grinding mountain pepper particles with pungent smell into powder.
Grapefruit Pepper: A condiment, which is made by mixing a citrus fruit called grapefruit with pepper and salt to make a paste.
When ordering in the bird house, all the roasted birds can be put into one dish according to the number of people, and a single dish can hold 3-6 roasted birds at a time. If the menu says "Roasted Birds" (焼きりわせ), roasted birds with multiple pieces of meat can be put on one plate.
The most famous way to roast birds is "charcoal roasting". Charcoal burning refers to cooking kebabs with the heat generated by lit charcoal fire. Because it can exert the effect similar to far infrared rays, the grilled chicken skewers are tender and fragrant. There are many kinds of charcoal used for burning charcoal, among which Changbei charcoal is the most famous.
If you walk into a bird burning house and feel confused, there is nothing wrong with ordering a fresh and juicy chicken leg string. Chicken drumsticks (pronounced momo) are suitable for a glass of beer or chavago sparkling wine.
There is an example in the skewer menu that is also worth a try. Baking thighs with the onion fragrance of chopped green onion and chicken leg (ねぎま) adds a refreshing taste to fresh and juicy chicken, and even people who are sensitive to onion flavor can't help but love its taste.
Then there is the popular king of roasted birds, roast chicken wings, which also occupies an important place in the barbecue industry in China. The roasted chicken wings in the bird house can fly with a little salt, which is called "とりてば" in Japanese and "toriteba" in Kansai. The front of the wing is (hand feather head pronunciation: tebasaki).
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