Burning birds in Japan has nothing to do with birds, mainly chicken, and burning birds in Japan is an extremely magical existence, so how did burning birds come into being? Is this kind of food particular about how to eat? Let's have a look.

1. How was the burning bird born?

Burning birds is a unique local barbecue form in Japan. As early as the 17th century, the culture of Japanese roast chicken diet was born. Burning birds originated in the Edo era, but the roast birds in the Edo era were mainly pheasants, unlike the roast chicken we eat now, which is mainly poultry. In fact, in Japan, people can eat meat at will, that is, in recent hundreds of years. In the past, the Japanese were forbidden to eat meat. At that time, Emperor Tianwu issued photos. It is forbidden to eat beef, dog meat, horse meat, chicken, etc., because people raised chickens just to tell the time at that time, so in recent hundreds of years, some roast mutton, roast pork and roast skewers with internal organs have gradually entered the daily life of the public, so until now, the meat diet of roast chicken will be composed of some internal organs of beef and pork in addition to chicken.

second, is this kind of food particular about how to eat it?

As the second largest food category in Japan, roasted birds are very particular about the type of carbon, the selection of ingredients and the mastery of cooking temperature. Therefore, when cooking roasted birds, they need to be roasted with good charcoal. Compared with the usual electric roasting, roasting with charcoal can make the aroma of roasted birds more extreme, but it will be more difficult, and for roasted birds, the string technology will also affect the final roasting. Therefore, there is a saying in Japan's bird-burning world that it takes three years to burn a bird for a lifetime, so it is very difficult to get a particularly good bird-burning dish if you don't work hard for a few years, and you are also very particular about choosing ingredients. Generally, Japanese bird-burning chooses local chickens as materials, and this kind of chicken is a kind of free-range walking chicken that grows naturally for more than 8 days, so that the chicken quality can be dry and not firewood, and all parts of the chicken body.