#oyako

[isitasandwich]

Oyako.

Yes, it is a sandwich.

Is it a Sandwich?

Yes

No

Voting ended onMay 15

[july13th2004]

Source

Happy Father's Day!

[hrhase]

Inktober 2020 (3/4) from my twitter

Day 17 - Traitor | Day 18 - Sword man | Day 19 - Sleeping time | Day 20 - Orientation | Day 21 - Teaching | Day 22 - Keep pace | Day 23 - Salute | Day 24 - Flower field

Please don’t repost my fanart on any other website.

[mymodernmet]

Man Spends 40 Years Photographing Japanese Parents and Children to See How They Evolve. 

[nippon-com]

Over the last 37 years Japan-based photographer Bruce Osborn has taken more than 7,500 parent-and-child portraits as part of his “Oyako” project.

https://www.nippon.com/en/images/i00050/an-ode-to-parents-and-children-photographer-bruce-osborn%E2%80%99s-oyako-family-portrait-project.html

Photos by Bruce Osborn

[kaleviri]

Oyako Chazuke. Salmon, salmon roe, and other toppings on rice in a broth. What a delicious dish! It really filled me up. I think this is the beginning of a habit.

(A new anime called Yotsuiro Biyori convinced me to go out and try this. 😋)

[eataku]

Torisho, Tokyo

Sure, yakitori tend to get all the buzz in Japan these days, but when it comes to chicken dishes, there are myriad Japanese preparations one can enjoy if you know where to look. And one such place you should be looking is at Torisho in Tokyo...

Torisho is a small restaurant not far from Roppongi that those “in the know” consider one of the city’s best palaces of poultry. Yes, they have yakitori, but that’s just the tip of the iceberg here. It’s cozy, it’s quiet, you usually don’t need a reservations, and their food is as good as it gets. They get their chickens daily from a few specific farms around Japan and only serve limited amounts of a certain number of their most popular dishes, so while they are open late, it’s best to get to Torisho early if you want to feast on their freshest fowl!

Here’s a look...

There’s always a small amuse bouche when you sit down, this night it was fried eggplant and poached chicken breast with umeboshi plum sauce...

One of Torisho’s house specialties, grilled white liver skewers...

Their most popular dish, melt-in-your-mouth foie gras-like chncks of inner chicken goodness painted with a secret sweet glaze...

Their deep-fried chicken karaage, where unlike other standard Japanese preparations, they cut the thigh meat into strips, spice it before frying, and serve with a house-blend curry powder...

Grilled breast meat covered in melted Hokkaido cheese and grated parmesan...

Another of their house specialties, and not for the faint of heart, Torisho’s chicken sashimi platter...

This particular platter is all breast meat, composed of five separate cuts in order to showcase the different tastes and textures of the chicken’s largest part...

To ensure maximum freshness, Torisho uses asabiki (”morning cut”) chickens, which are freshly killed at the crack of dawn in the southern state of Kagoshima then trucked directly to the restaurant before they open each and every day...

You even get a little of the chicken skin, oh so lightly grilled...

Much like you see with seafood sashimi, the chef here makes a succulent soy sauce that's mixed with raw chicken liver. It’s amazing and if you don’t finish it, keep it to use on your other dishes!

A grilled rice ball and Torisho’s famous chicken soup; literally one of the best chicken soups you will eat anywhere on the planet! Trust me.

The fact that the staff here are all Star Wars fans only adds to my love of Torisho...

Jidori yuuke, which is a type of tartare made from chicken...

With raw thigh meat, a raw egg, chopped scallion and the interesting inclusion of grilled cashews for crunch...

Grilled fava beans, which were in season...

We needed some sort of vegetable... :)

Jidori kazeboshi, which is smoked chicken “jerky”...

Made in-house by hanging strips of chicken from the ceiling...

Then letting the smoke from their binchotan charcoal grill works its magic...

And the coup de grace, Torisho’s renowed oyako donburi...

Grilled chicken and fresh eggs, cooked into a loose omelet, served over a bowl of rice... with the skin left on the chicken, which you rarely see, this is one of the best preparations you will find anywhere in Tokyo!

And a closer of chicken soup as it’s just so damn good...

The term “farm to table” gets thrown around so much these days that its lost a lot of meaning, but here at Tokyo’s Torisho, every chicken dish lives up to that label.

TORISHO

Oyama Building B1

3-1-19 Nishi Azabu

Minato-ku, Tokyo

106-0031

Japan

[phone]

[hrhase]

Inktober 2020 (2/4) from my twitter 

Day 09 - Mania | Day 10 - Role model | Day 11 - Sneak attack | Day 12 - Distraction | Day 13 - Parasite | Day 14 - Determination | Day 15 - Dangle | Day 16 - Baby bump

Please don’t repost my fanart on any other website.