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Imabariyakitori 今治焼き鳥
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | 今治焼き鳥（いまばりやきとり） |
| Reading | Imabariyakitori |
| Home area | We're in the middle of the city now. |
| Main ingredients | Chicken. |
History and Origins
"Now Ibbey" was invented about 50 years ago when it was made by putting a sheet of paper on a metal plate and lightly baking it, or a small piece of iron on top of it. It's now the only method of cooking that burns chicken hides with thick iron and doesn't fit into the bowl. The fire streets can be quickly and quickly provided by cooking them with iron, fried with fat from chicken, and steamed by press. Now that it has been described as a habit that many businessmen hate to wait with their hands, the style that is quickly baked with iron has become popular with the disposition of the ruling. Because of its popularity, there were at one time over a hundred iron - burning birds. Moreover, the menu that represents the "Skinbird now" is leather, and it begins with leather, and it is called "Screw" in the last seal, so it is fried. This is now the way and main way to eat the Japanese yuaki. Also, the iron plate is mounted at an angle, and there is a master who cuts off the excess fat when he burns it, so you can enjoy the fresh taste of the skin while leaving it to dry.
When It Is Eaten
"Now I'm a Japanese bird" can be eaten annually. In restaurants, such as pubs, you can taste a variety of different tastes because of the sweets and tastes made by the shop.
How It Is Eaten
It is the main food supply at the restaurant, and it is cooked until the outside becomes scenty and soft while the leather is pressed with iron. It is now the way he eats the skin and the stammering that he eats.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.