Ogasawara Farm
Masanori Ogasawara (who has also written a book on house building) has been raising chickens in Otaki Town for 35 years and lives with his chickens in a home he built himself.
In the spacious chicken coop, the chickens behave in a very natural and relaxed manner, running around here and there, fighting and snuggling up together. This is the so-called "floor-raised" style.
I heard that Ogasawara-san always goes to the hatchery in Togane City, gives the newborn chicks their first feeding and brings them home. He goes out of his way to pick them up instead of having them delivered because "their subsequent upbringing is different." He puts the tip of the chick's beak in water, puts it in his mouth, turns it upside down, and has the chick swallow it. In this way, he teaches the chicks about "water" and "food," and raises the little lives in place of the parents.
The result is fertilized eggs from Ogasawara Farm. The eggs, which come in a variety of sizes and colors, are a testament to the natural nature of the eggs. The densely packed flavor is exceptional, so we recommend trying them raw without cooking them. They are best eaten one week after they are laid. Waiting until the protein has matured enhances the flavor even more.
Masanori Ogasawara, who has been raising poultry in Otaki Town for 35 years, lives with his chickens in a house he built himself (he has also written a book on house building).
In the spacious chicken coop, the chickens look very natural and carefree. They run around here and there, fighting with each other, or just cuddling. This is the so-called "heirloom" style.
When I asked him about it, he told me that he goes to a hatchery in Togane City every time, feeds the newborn chicks for the first time, and brings them back. The reason why he goes to the trouble of picking up the chicks instead of delivering them is because "their subsequent growth is different. He dips the tip of his beak in water, makes the chick look up and swallow. In this way, by teaching them about water and feeding them, they take the place of their parents and nurse their little lives.
The result is the "Ogasawara Farm" fertilized eggs. The eggs, which come in a variety of sizes and colors, tell the story of natural egg laying. They are so delicious that you should try eating them raw without cooking them. The best time to eat them is a week after they are laid, and waiting until the proteins have matured will enhance their flavor even more.
