The second interviewee was Mr. Ichiro Shinohara poultry farm at Higashimatuyama city, Saitama.
Knowing their website on which there are many essays about eggs was the start.
Mr Shinohara wrote that eggs were used to be the preserved food, and it attracted me very much.
The interviewer was Seiko Uchida. Before the interview she mailed him some questions. The reply was send and it was voice mail recorded in a cassette tape! We were both favorably impressed!
On the day, we learned the biography of Mr. Shinohara and his poultry farm as well as the details of the egg's distribution system.
The chiken houses were placed outside.
Very cheerful clucking noises are heard.
Two lows of half pipes were there.
Upper is for water, and downer is for their food.
Mr. Shintaro Shinohara, the son, was carefully combining the food by using some large machineries.
Squid inks, the paprika powder, ... surprising ingredients lead to the quality of their eggs.
Finish!
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To begin with, wild hens set their eggs for 21 days, and off course, these eggs don't become addled during the period. The reason is they are protected by thick hard shells.
In other words, if the shells are thick enough, the eggs won't rot at room temperature and be able to be preserved for a long time. Mr. Shinohara looks into the shell's hardness in addition to the tastes.
Attached paper says "The eggs are pieces of work". Very nice.
The eggs which are so delicious and always tastes fresh are available via telephone.
Shinohara poultry farm
http://www2u.biglobe.ne.jp/~tamago/tamago.htm
0493-23-7763
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Egg exists to link a life to the future.
When I sit around the table, I'd like to remember its weight sometimes.
