Japanese street roasting birds are countless, and from meat selection, skewers, marinade to roasting skills are extremely particular, some roasting birds even selected Michelin star restaurants. The so-called roasting birds are said to have originated in the Edo era of the 17th century, mainly divided into salt roast and sauce roast. Salt roasting is made with salt as a seasoning, also with seven flavors of powder; sauce roasting refers to the sauce made with sake, flavor, soy sauce, sugar, spring onion, chicken oil and other sauces to barbecue. If you like to eat the original flavor, salt roasting can fully reflect the fresh quality and original flavor of the chicken itself. As for sauce roasting, it can better cover up the fishy smell of chicken heart, chicken stew and other internal organs.