Lanterns are one of the ingredients of Japanese barbecued birds.

As early as heian period to Edo period, there were records about burning birds. The earliest roasted birds did use birds as ingredients, such as quail, pheasant and sparrow, which were all used for roasting.

When barbecuing, chicken ovaries and immature eggs are strung on a bamboo stick, which looks like a lantern, hence the name "lantern".

At the moment when the lantern was bitten, the juice immediately burst in the mouth, and it was full of fresh egg liquid, which was particularly rich in nutrition. After eating the egg yolk, bite the whole ovary into your mouth. The more elastic the meat, the more fragrant it will be. The taste and taste are very layered.