"Lantern" is an ingredient of Japanese barbecue to burn birds. The Japanese word for burning birds is "bird", which was recorded as early as heian period to Edo period. It represents the ovaries and immature eggs in the ovaries of chickens. This seemingly strange name actually has a profound historical and cultural background. The earliest roasted birds did use birds as ingredients, such as quail, pheasant and sparrow, which were all used for roasting.
In Japan, this kind of food is called naizou, and lanterns are slang, meaning "small lanterns", which are similar in shape to chicken ovaries and immature eggs. They are cut into small pieces, then seasoned with salt and pepper, and finally baked with charcoal fire. Because lanterns are light in taste, they are often roasted with other meat with more flavor to improve the taste and taste.
How to treat the culture of burning birds and carrying lanterns in Japan
This is actually closely related to Japanese culture and history. In the traditional Japanese food culture, viscera is regarded as a precious food because of its rich nutrition and delicious taste. The Japanese also believe that eating internal organs can improve the endurance and immunity of the body.
Besides carrying lanterns, there are many other special ingredients in Japanese barbecue culture, such as chicken heart, chicken liver and chicken skin. These ingredients are rich in flavor and unique in taste, and are an indispensable part of Japanese barbecue culture. Apart from the ovaries and immature eggs of chickens, the internal organs of other animals are also traditional delicacies in many countries, such as foie gras in France and spleen in Italy.