The 2014 choice (the 19th)
Aoba Ward residence
We want to impress people through the making of ham sausage
Nakayama was particular about "taste only for our restaurant to be able to give only to oneself" continuing making "delicious thing which people did not make".
Even ham sausage said to be classic of standard repeats study, improvement "how will it become more delicious?".
We worked and worked without lacking in labor and time saying "we want to make ham sausage impressed people", and forgiving compromise.
We develop and sell pesticide-free cabbage which we stocked from local farmhouse, Frank using pork "hamapoku" from Yokohama and get favorable reception. We are working on development of Frank using Yokohama vegetables except cabbage now.
In addition, we go experience-based classroom for making sausage and hit instruction of students from primary schoolchild to high school student of stock raising department or local various places. Inhabitant of a ward Festival or festival of mall open a store in shop of the company's product, and they participate in local action positively.
We pursue better ingredients without knowledge about pork being abundant, and changing quantity and type of vice-materials such as salt, and compromising for selection of ingredients as well as pork.
In addition, because taste of meat delicately changes by season, suggestion devises method to work out sausage from thought to want to send product of same quality, taste to customer regardless of season and performs thorough temperature-controling and polite work process and makes ham sausage to make use of taste and texture of meat in.
We enter wholesale company of meat which the parents' house runs at the age of 18.
We continue wanting to be engaged in the making of sausage sometime without being able to forget taste of sausage which father bought in the days of child and, besides duty, study the making of sausage at butcher's shop of Setagaya-ku for five years.
Furthermore, we participate in seminar of German meat school and study skill and turn into meat processing business.
We establish shutattoshinken at the age of 38.
Main receiving a prize career
- 1997 SLAVAKTO beer bulldog strike gold medal
- 1999 SUFFA beer bulldog strike gold medal, beer Shinken gold medal, corned beef gold medal
- 2000 SUFFA prosciutto ham gold medal, German salami gold medal
- Person of 2016 Kanagawa excellence skill commendation receiving a prize (Governor of Kanagawa)
- 2019 "master craftsman (prominent skill person) of the present age" commendation receiving a prize (the Minister of Health, Labour and Welfare)
SLAVAKTO (surabakuto) is meat product and trade fair of meat-related apparatus held in the Netherlands, and meat processing food contest is held.
SUFFA (zoo F) is trade fair of person concerned with edible meat that association of meat processing of Germany holds, and meat products contest is held.
We can come across the skill of Meister here!
shutattoshinken Aobadai Main Store
1-15-7, Aobadai, Aoba-ku, Yokohama-shi
shutattoshinken Midoriyama store
1836, Naracho, Aoba-ku, Yokohama-shi