Observe how ham and sausage are made

This time, we actually observed how ham and sausages are made. Mr. Morimoto, who had been playful until a while ago, changed into a craftsman when he entered the workshop.

What is made on this day is "Forest Hojicha Frank". First, mix minced meat and roasted tea.

The tea they use is pesticide-free hojicha harvested in the former Kasuga Village, Ibi County. In Kasuga Village, the whole village is still making tea without using pesticides. In addition, it seems that they continue to carefully protect the native tea, which is currently only a few percent left in Japan.

As soon as I was near it, I could smell the scent.

Powdered roasted tea is mixed with spices.

Mix the binding water and mix it with a quick hand.

It was mixed in no time. When the contents are ready, it's the intestinal stuffing work!

Mr. Morimoto, who does everything by hand, has a different thickness only for his right arm. Mr. Morimoto says that the tools will come to fit your body.

At Morimoto Koubou, we use natural sheep intestines that are thin and difficult to handle. It looks easy, but it's easy to tear, so handle it carefully as you pack it.

Twist half of the stuffed sausage twice and fold it in half.

Then thread one end through the hole you made. If you repeat this, forming is completed! Sausages made from natural sheep intestines are slightly curved and irregular compared to artificial sausages. This creates a unique curve that is very sausage-like.

Smoked chips used for sausage.

When the formation is over, it's time to smoke. I will add a faint scent to it over an hour. This fine adjustment is also a very important point.

This is how the whole process is done by hand, put it in the package and it's finally complete!

By actually visiting, I was able to feel once again how much time and effort it takes. Of course, delicious hams and sausages are made only through a series of invisible efforts.

Those who want to eat sausages from Morimoto Kobo right now! Here's the good news!

At the roadside station "Hoshi no Furusato Fujihashi Branch" in Ibigawa-cho, you can have it grilled on the spot!

The author could not resist the urge to try too, so he took me there as well.

Normally, the staff will grill it for you, but on this day, Mr. Morimoto specially grilled it for you.

Mino Ibi Frankfurt is served at the roadside station. It is a masterpiece that reproduces the sausage that he was very impressed with when he first ate it at the Schmidt family in Germany where he was trained.

A thick sausage that focuses only on the umami of the meat and does not cheat. This is Morimoto Kobo's No. 1 popular product that has won numerous awards, including winning the G1 Grand Prix in Gifu Prefecture.

Tada! It looks so delicious!

Even as I'm writing this article now, I can remember it was really delicious. And the scene at that time comes to mind.

The ketchup on the sausage is also a bit different. Shashlik Spice Ketchup is a curry flavored ketchup.

This is also exquisite and irresistible with sausage. This sauce is so popular that people say, "I can't eat without it."

Beer is the perfect accompaniment to sausage, isn't it? I would like to say "beer please!", but I was at work, so I had a non-alcoholic beer to savor the mood.

And I was very satisfied with the second one because I was not satisfied with one. Delicious to eat, delicious to remember. It's the best sausage that makes you happy to be alive, so please try it.

You will be at a loss for words because of how delicious it is! !

The hams and sausages made by Morimoto Kobo are filled with the earnest thoughts and passion of the creators. And it delivers deliciousness and a smile to the person who eats it. Please try it for your home, as a gift, or with your loved ones.

Photography by Kanae Hori