**A Tradition of Quality: Matsuzaka-ya's Rich History**

Matsuzaka-ya has been a beloved institution in Yokosuka, Japan since 1910, making it one of the oldest meat shops in the area. The shop has been family-owned and operated for four generations, with each owner bringing their own unique perspective to the business. As the fourth-generation owner, I have had the privilege of learning from my predecessors and continuing their legacy.

**A Commitment to Quality**

At Matsuzaka-ya, we are committed to producing high-quality sausages and processed products that showcase the best of Japan's agriculture and seafood. Our products are made with locally sourced ingredients, carefully selected to ensure maximum flavor and texture. From our simple yet delicious sausages to our more exotic creations, every product is crafted with attention to detail and a passion for excellence.

**The Art of Sausage Making**

Sausage making is an ancient art that requires skill, patience, and attention to detail. At Matsuzaka-ya, we take great pride in our sausage-making traditions, which have been passed down through generations. Our sausages are made with a combination of traditional techniques and modern methods, ensuring that every product meets our high standards.

**Our Sausage Selection**

We offer a wide range of sausages that cater to different tastes and preferences. From the plain sausages to our more elaborate creations, each product is carefully crafted to showcase its unique flavor profile. Our Arabiki Garlic Herb sausage has won numerous awards, including a gold medal, thanks to its expert blend of local herbs such as fennel, oregano, sage, and parsley.

**Locally Sourced Ingredients**

At Matsuzaka-ya, we are committed to using locally sourced ingredients whenever possible. This not only ensures the freshest possible produce but also supports our local farmers and fishermen. Our sausages may feature vegetables like spinach, carrot leaves, turnip leaves, pumpkin skin, cabbage, and jalapenos, which are carefully selected to complement the natural flavors of the meat.

**Collaboration and Innovation**

We believe that collaboration and innovation are key to creating truly exceptional products. That's why we work closely with local farmers, fishermen, and artisans to develop new recipes and ingredients. Our goal is to create sausages that not only showcase Japan's rich culinary heritage but also push the boundaries of modern sausage-making.

**A Legacy of Quality**

As the fourth-generation owner of Matsuzaka-ya, I am proud to carry on our family's legacy of quality and tradition. We are committed to producing products that will be cherished by future generations, not just as a source of sustenance but also as a symbol of community and connection to the land.

**Sharing Our Knowledge**

We would be delighted to share our knowledge and skills with others who are passionate about sausage-making. Whether you're an experienced butcher or simply a food enthusiast, we invite you to visit us at Matsuzaka-ya and learn from our experts. We offer workshops, classes, and demonstrations that will help you develop your own sausage-making skills.

**Revitalizing the Town**

As small businesses continue to face challenges in today's market, we believe it is essential to leave a lasting legacy for future generations. That's why we focus on producing products that not only showcase our expertise but also contribute to the vitality of our local community. By supporting local farmers and artisans, we aim to create a more resilient and sustainable food system.

**A Message from the Owner**

As I look back on my time at Matsuzaka-ya, I am filled with pride and gratitude for the opportunity to carry on our family's legacy. My goal is to leave behind a business that not only continues to thrive but also makes a positive impact on our community. I hope that by sharing our story and our products, we can inspire others to pursue their passions and create something meaningful in their own lives. Thank you for joining us on this journey.

"WEBVTTKind: captionsLanguage: enI think it will become something that I can confidently serve, believing that it is truly delicious.I will prepare one portion with minced fatty meat and another portion with coarsely ground meat.This is the emulsified ground meat.This is emulsion.It is the base for sausages.There might be meat shops from all over the country that want to come to Matsuzakaya to learn sausage making.I would be more than happy to have you come, and I will gladly teach you everything.This is a really good rump cut.And over here, it's shoulder loin.Both are good, so use them together. For sukiyaki?It's okay to use them together then.This is incredibly delicious.150g each.150g each, sure.Thank you very much. Thank you for your cooperation.Please come again. Thank you very much.If the umami flavor of the meat spreads throughout the pot, it will become delicious when mixed with the broth.This will be the last one, so I'll give you a little extra.We will do it at this price, so if you'd like, please try it.Thank you very much. Well then, this too.Whichever one you eat, they are all incredibly delicious.Is this enough?And next is Kobukuro (pork offal).Sure.The meat itself is slightly slanted.The central portion of the Grade-5 shoulder loin is meticulously trimmed.I don't have many opportunities to eat this.Please eat.I think it's good to have something delicious once in a while.These are bought by young couples, aren't they?When something good happens, many customers come to visit.That's why we make sure to have high-quality meat.Well, the shop has always been dealing with meat, and I am basically a butcher.The processed products are not something that someone taught me.So, everything I have made is from my own knowledge and experience.There are currently a wide variety of meat products, and there are also many people who come looking for them.There are many people who expect good quality meat to be available.The processed products include not only the roast beef from earlier, but also sausages, ham, and more.We also aim to make all processed products delicious.I often wonder what it means to be delicious.A product that satisfies customers when they eat it.I think it will become something that I can confidently serve, believing that it is truly delicious.Maki-chan, could you ask the customer who ordered the steak if they live far from here?If it's far, we will put ice on it.About one hour.Ice is necessary, after all.This is the first one, the core of the shoulder loin.We will provide fat, so I think it would be good to cook with this fat.This is a homemade Japanese-style sauce. Please use it according to your preference.I think wasabi would be good too.About 50 years.I have been living in the neighborhood since I was a child.They used to fry them around here in the past.It's like a large round pot.I think I was able to eat it for about 30 yen, if I remember correctly. Croquettes.I eat it as a snack all the time, and I have a very strong attachment to it.I came back here last year, so I come here occasionally.Hire-katsu (pork fillet cutlet) is also incredibly delicious.Do you have anything else?The reason why that medal is attached is because it was awarded at a German competition.For Natsumikan (summer orange) and Arabiki (coarsely ground meat) sausages, that's all for this week.This is domestically produced pork thigh. We mainly use pork thigh to make sausages.First, because it has fat, there is a lot of fat in this rump cut.The upper part of Ichibo (cut of meat) and the back side of Uchimomo (pork topside), that's where Sotomomo (pork silverside) is located.I will shave off the fat from here.We use the fat instead of discarding it.Our sausages, as you will see later, are made by preparing three types of meat and grinding them.We blend the ground meat while changing the texture, and then create the sausages.I will prepare one portion with minced fatty meat and another portion with coarsely ground meat.The coarse ground meat has a rough texture.If you don't remove all the tough parts, the sausage will have an undesirable texture when it's made.We will perform the process of thoroughly removing the tough, stringy parts.This is Tomozune (pork rear shank).The flavor is good, but due to the presence of many small, stringy parts, we use it for something else.We separate Shintama (cut of meat) and Nakaniku (cut of meat).I will remove the thick, stringy parts in this area.I remove the thick, stringy part that continues from Nakaniku at the Ichibo (cut of meat) section.This is the membrane. Since it does not contribute to the flavor, we remove the blood vessels and membrane.This is Shikinbo (cut of pork between topside and silverside).To make it coarsely ground, the tough, stringy part here tends to have a strong impact, so I want to remove this.There are blood vessels, this is it.I will take this even though it is thin.We carefully remove visible blood vessels.We cut it into blocks and then salt it later.We don't make sausages by directly grinding this kind of fresh meat into minced meat.By adding salt, the umami flavor of the meat can be brought out.After letting it sit for a few days, it is ground into minced meat and then finished into sausages.This will also be cut into blocks.We will salt it later.On Sunday evenings, the sharpness of the knife is not very good.I sharpen it myself, not just on days off. I do it after work.Also, we will cut this into blocks.The pork rump is finished. Next is Uchimomo (pork topside).Here, the blood vessels are connected all the way.Uchimomo (pork topside) is full of blood vessels.I will make sure to remove what can be removed. This is the tough, stringy part.Remove this. There are also tough, stringy parts in the lower part of this section.Yes, and we will also cut this into blocks.This is about the end of cleaning the thigh meat. This is the way to clean it for coarse grinding meat.The cleaning method varies depending on the purpose.If you are going to finely grind the meat to make it into an emulsion, it doesn't need to be cleaned so thoroughly.It becomes fine, so we don't go this far.Yes, this is it.It's fat.We also save the fat that comes out during regular work and use it quite a bit.This will be soaked in brine solution, slowly infusing the salt flavor.In our case, we make a vegetable bouillon for the brine solution.I will show it later upstairs.Soak it in vegetable bouillon and let it absorb the salt.This time, we are talking about fat. We will slowly let the salt soak into the fat over a period of time.So instead of using regular fat, we aim to bring out the rich flavor of mellow fat.We also use a fair amount of fat and put it in the sausages.If it doesn't contain oil, it will become dry and crumbly.The delicious emulsified sausages are not born.We will first chop it finely in advance.So that the next process can be done easily.Koko, have him try a little bit of corned beef.After finishing the whole process, I will move to the upper area.I think Ken-chan is currently salting it on top. The meat that was just cut earlier.Ken-chan, can you put this on the workbench or store it in the refrigerator, please?When we go upstairs, we will start.Wow.It doesn't go in.It's quite old.The seasonings have already been mixed.The brine is made with vegetable broth, including celery, onion, and carrot.I'm sorry, but there are no scraps left.Add the pre-mixed seasonings one by one.We have a whipper.The fat and meat are separately placed in a brine solution.The fat is sticking quite a bit.So, to put it simply, we will separate each one and put them in one by one.It's a simple task...It's quite difficult to hold because it contains liquid.Just leave it for a while.This is a new machine, and this is an old one.The manufacturer is German.This is called a Silent Cutter. This is from the manufacturer.This is the first model. It's a really small, ordinary first model.It's something that has been used since a long time ago.That is a smoker.Both are from Germany. We imported them.There are also Japanese-made ones that seem to imitate this, but they are still different.The refrigerator is packed, isn't it?This is all the pre-made seasoning.Today, we will only do this much. Using brewing vinegar powder (product name: Encho-sensei).This is the finely minced pork that we start with.This is the minced meat that has been made from the one that was soaked in the brine solution earlier.This is the fat that you saw earlier. This is coarsely ground meat.This is the minced meat that has been salted after cleaning the pork thigh earlier.First, let's start from here.First, we will make the plain sausage base three times.It's noisy today.The seasonings are just these.This is vinegar.It is vinegar.By adding vinegar powder, the shelf life can be extended to some extent.We make broth from pork and freeze it. Then, we add it as water to emulsify the ground meat.This is what you call emulsion. It is the base ingredient for sausages.It's still rough.We use this ice made by freezing a bouillon made from pork and vegetables, and it has an umami flavor.We don't use plain water.We don't use ice made from plain water.It's like a broth.I don't think adding plain water to the pork will make it taste any better.Adding dashi (broth) really enhances the flavor.If you don't add water, you won't be able to emulsify it, so the sausages won't turn out.It becomes a dry and crumbly texture. It becomes like minced meat hamburger.This is emulsified ground meat. It is an emulsion.This is the base ingredient for sausages.Plain sausages are made with simple ingredients, so we don't do anything complicated.Plain sausages are the best-selling.This is the pork back fat that contains the sweetness of vegetables and saltiness.This is coarsely ground meat with a salty flavor.As you saw earlier, the tough, stringy parts and such have been removed.This will be mixed with the emulsified sausage base.This concludes the process of preparing the filling for plain sausages.Hey Ken-chan, shall we try pan-frying this?We pretty much follow the recipe, so there isn't much difference, but it's like a confirmation process.This filling goes in here.In comparison, this silent cutter is very small.I want to sell a lot of sausages and quickly buy a large michine for this.At our place, with this, I think the space is probably already full.First, the plain ones are ready.This is the first batch of plain sausages.The one that won the award is the plain one?The plain sausage won a silver award.I was told by a German that the reason for the silver award was that the sausages were smoked too much.But I can't help it because I love smoking them.Once you start smoking them, you just can't help but want to keep doing it.I just can't help wanting to finish it with a beautiful color. It's a bad habit.Please try this.It's salty now. It's a little salty.Well, because of our location, we have a lot of American customers.Because of the naval base.Since it's sausages, even Germans would be interested in watching, don't you think?Well, I would like to have German people take a look at it. I would like to hear their opinions and feedback.It might be a little heavy.It looks a little heavy.Ken-chan, can I get some coarsely ground meat?These are all the fillings needed to make sausages.All of them are stored separately.Okay, then.Let's move on to the Arabiki (coarsely ground meat) sausages.The emulsion ratio of the Arabiki sausages is different from earlier and is now lower.With a small amount of emulsion, we emulsify it to make it slightly watery.It's garlic.It's dried onion.I added fat to the original sausage base that was emulsified earlier.The fat is also slightly coarser compared to plain sausages.These are herbs.The herbs used are parsley, oregano, and fennel seeds.This coarse ground meat ratio is what gives it the juiciness and texture.The plain one earlier, on the contrary, doesn't do that.This is it.This is the one that won the gold medal.The coarsely ground texture was highly praised.Among the sausages that I make myself, this is my favorite.There are personal preferences, so...After this, it's Natsumikan (summer orange).I want to divide those three bags of Natsumikan into two.This is Arabiki Garlic Herb. It is popular.It's probably the second most popular after plain, isn't it? It sells well.Where should we go?I'll go. I'll think of something.1 piece.Hey, let's put that in when Joe-kun comes on Tuesday.600g.Ice is 600g.Should parsley go together?I don't want to crush the parsley too much, so I will mix it with the coarse ground meat.I'll just mix it once like this.Ken-chan, could you please add rosemary and parsley?Natsumikan sausages are also quite popular. They have been selling consistently.They are always in short supply.The popularity has been gradually increasing.At first, there was a bit of a sense of it being a strange food among the customers.It seems that everyone is easily influenced by the fact that they have won awards.Natsumikan has active enzymes, so they break down the meat, making it difficult.Before that, the farmer asked if we could make sausages using lemons.We were making lemon sausages.I already had the knowledge of how to neutralize enzymes and make the most of the meat.I thought it would be interesting to try, and I was just about to do it.Then, my friend, who is a female cook, told me, 'Rosemary goes well with Natsumikan.'And thus, the Natsumikan Rosemary sausage was born.There is always rosemary growing at the storefront.The pork turns white, so if you add green paste to it, it becomes green sausages.This is a completely additive-free sausage.Powdered brewing vinegar (product name: Encho-sensei) is not a chemical seasoning but a food product, so it does not contain any additives.I didn't see someone else's something.It's my own idea.The spinach was delicious, so I always ate it. It goes well with pork.I wanted to turn it into sausages.So, we started making them.Spinach is actually available throughout the year, quite abundantly.In Yokosuka, you can harvest spinach for quite a long period of time.When there is no spinach, we make it with different green vegetables.So, we deliberately don't call it spinach sausage, but rather refer to it as green sausage.It becomes a little lighter in a yellow-green color.What is that?This is an onion. It's the same onion as before.It's starting to become a little yellowish-green, isn't it?We add a large amount of vegetables.The stem part of spinach and edamame beans.It's quite packed, isn't it?It's quite packed.This is the last step, so we don't need to crush it anymore. As long as it is well mixed before stuffing it in.This is just the final step of mixing, so it's fine as long as it's well blended.Yes, that's the end.This is the green one.There may be many sausage companies that are interested in seeing this.Well, yes.That was incredibly delicious.Is this 500g?Chorizo is like a sausage with salted meat inside.There is a story that when they moved to South America, they added something spicy.By the time it was introduced to Japan, all Japanese people already had the image of chorizo as a red and spicy sausage.I am Japanese, so it doesn't make sense for me to go for a more European style at a sausage shop that is made in Japan.The meat that has been salted is coarsely ground and used to make sausages, which are also made spicy.Chorizo is also additive-free, so we only add ingredients like tomatoes, paprika, and chili to give it color.Also, it's just a matter of adjusting the amount of smoke.Thank you for your work.We leave a significant amount of ground meat in the chorizo sausages, similar to that of the Arabiki (coarsely ground meat) sausages.I'll get scolded by Nori if I leave it too much.It won't go through.It won't fit in the casing.It's spicy, isn't it?Ken-chan, this one.It's quite spicy.It's spicy and delicious, right?After this, clean up and prepare the intestines and smoking chips. And that's the end.Thank you very much. For now, this is the end.Thank you very much.After that, on Tuesday, we stuff the intestines and smoke them, and then we're done.I only put on a glove on my left hand.There is a need to feel the sense of touch quite a bit.Alright, let's get started.Joe-kun, who loves YouTube, is coming soon. It's about time.We will put the sausage base made on Sunday into the machine.Now, we will move on to the process of stuffing out the sausages from here.At first, a long sausage comes out from the machine, and then we do the work of twisting it by hand.We make them by adjusting the length according to the customer's order.Afterwards, it comes out of this machine in a twisted state.We used to do everything manually before, but we couldn't keep up with the production, so...These are the intestines. The intestines are soaked in water like this.It has been prepared in a way that makes it easy to do.Are the casings made from sheep intestines?Well, yes. It is sheep intestines.We will now smoke it over here.We will moisten the smoking chips once before using them today.The chips are made from beech and cherry wood. These ones are all cherry wood.We mostly use this for strong smoke, so we probably won't use it today.This is roast ham.The roast ham is also completely homemade, and it is currently being boiled.This is the state of the cooking process.Slowly, slowly. This is actually a low-temperature cooking method.We keep it at around 80 degreesfor over 3 hours.We will cook it slowly.It has come out.Are you checking the tenderness?This is removing the air.Normally, when it comes out twisted, the air is removed from the casing.It tends to crack when it comes out straight like this.Ooh.Here it is.If the quality of the intestines is not very good, they become more prone to breaking.Is this the plain one?This is plain.We start from plain sausages.I'll work on this side for a bit since we need 50 sausages.How many centimeters?It's 17cm.Until recently, we were twisting about 1,000 sausages by hand every day.However, we were no longer able to keep up with the demand, so we acquired a machine that can produce approximately twice as much.The production volume has increased.There are still some parts that need to be done manually.But today, this is the only one I will twist by hand.Well, there are times when manual work is necessary, for example, when working on the edges.Difficult to tie...Is it me?I really love eating, you know.I don't cook by myself.We are removing the moisture and drying it here. It is a place where we hang them up.We are using it as a place to hang the sausages.I usually can stuff sausages continuously. I'm sorry.It will continue a little longer.Probably, it will continue depending on the quality of the intestines.The casing is made of natural intestines.Is it Japanese intestines or something else?These are intestines from Oceania, like Australia.Japan doesn't have them.The casings for sausages that we use are from China or Oceania, where we have business dealings.I mean, we are still in the process of selecting them, or rather, they are not coming out consistently.We have been constantly giving feedback and communicating with the casing dealers throughout the process.There are things that you won't know until you actually try using them, like soaking them in water.Since it was going well the other day, I asked for that product, but it seems like the good condition didn't continue.The quality is not stable, right?Yes.I think they send all the good intestines to a very large and well-established company that probably uses them at least ten times more than we do.I think that things like leftovers end up coming to places like ours.When everything is going well, it goes like 'pon pon pon pon.' It can be done smoothly.I'm going to set up a signboard.I will place dry chips in front.Have a nice trip.After 5 minutes, smoke gradually starts to come out from there.When it's time for smoking, the machine itself emits a tremendous amount of smoke.We have just set up a sign outside, but we often receive an emergency call.If the quality of the intestines is poor, it can be quite a struggle.If there is a good casing dealer watching this, please come forward and introduce yourself.Thank you in advance.The hot water flows out vigorously.Does hot water come out from below?Using the hose below, this is the drainage area.The color changes with smoking.So there are definitely things that can be included together and things that cannot be included together.This is all Arabiki (coarsely ground meat) sausages, right?Well, yes.Is there a difference in smoking time between plain and Arabiki sausages?The smoking time for plain and Arabiki sausages is almost the same.The smoking time for the Natsumikan (summer orange) sausages is slightly different, and the program also changes.The amount of smoke and the amount of chips used are different.I missed the part where the plain sausages were finished and the smoke machine was opened.Well, I waited, of course, but you weren't at the vending machine.It's okay, it's okay.How long did you smoke the plain ones for?For plain sausages, the smoking time is 40 minutes, and since the program is the same, it is shown here.First, we dry the surface and then apply smoke.We are currently raising the temperature inside the smoking machine to 50°C.The current temperature inside is 22°C, so we need to bring it up to 50°C. From there, it will be smoked.This is the plain one, right?This is plain.It's a little cold, isn't it?It comes out after being cooled down to this point.In the past, we used to prepare two large pots of hot water and put them in there.It's a big deal that all the tasks, such as transferring them to ice water after a certain amount of time, can now be done with just this machine.The machine can do everything up to the point of cooking, drying, smoking, and cooling.This is freshly made, but it has cooled down.If you warm it up again, the fat inside expands, and when the sausage is cut open, the meat juices burst out.So, will these be dried? Are we hanging them over there in the back?Hanging.It will dry faster if you hang it up early, right?That's right.Hang it up using a hook.Oh, we hang it using this.Is that pork shoulder?This is rib eye roll. Cut one whole loin in half, separating the top and bottom.So now we are going to add the green filling, right?What is the length of the intestines, approximately?I wonder how many meters they are.I've never thought about it.It's quite long. It's quite long.We can make about 50 sausages that are around 13cm long, so it might take about 6 meters of sausage casing.The chorizo filling is firm, so this stick goes into the container.If the filling is firm, it becomes difficult to put it in the casing.By putting this in, it will become like a spiral slope, making it easier to drop it down to the bottom.This is the roast beef for our restaurant.Today, we have Uchimomo (beef top round) meat and Tomosankaku (beef tri-tip).It varies depending on the day.It's super simple at our place.Arabiki. Joe-kun, how long does it take for Arabiki to be ready after?Until the end...It takes 30 minutes.Hmm...It breaks, or rather, it already has holes in it.If it's a good one without any holes like earlier, it can be stuffed into the casing all at once until the end.If there are holes, there's nothing I can do about it.It's fine to place it quite deep inside.Sure.Ken-chan, can I have the chorizo, please?Natsumikan (summer orange) and chorizo sausages go together.Jo-kun, I will pull the lever and turn the valve.Okay.We gather the leftover ones and we carry them over to the next batch.However, if there are still any leftovers, we will eat them for lunch.Natsumikan.Oh, this is also Natsumikan.This is Natsumikan, Arabiki, Green and Chorizo.By the way, is this for sale at the shop?For the Butcher's Table located in Yokosuka Port Market...Later, we'll divide them into packs of four and sell them.Butcher's Table also sells hot dogs, you know.The shape is a little different, though...Oh, really?Usually, they are sandwiched, right? Hot dogs, I mean.For Butcher's, they insert a stick-shaped warmer into the bread.So, after toasting it, insert the sausage into the hole of the stick that was removed.You can choose it. You can choose the sausage and eat it by inserting it into a bun.But it seems that something like that exists overseas, like in Germany or somewhere else.Oh, is that so? This is the first time I've heard of it.I wonder if I should go and try it next time.Arriving shortly.It's amazing that you can choose the sausage.Does the price also vary depending on the type of sausages being made?Well, yes.Oh, I see.It's thin in color.Is it thin?Let me take a look.It's okay like that. It's fine.Ken-chan, I think it's okay because it's thick.This is thin but short.Does this mean it's good?It's okay because we have to do it by volume.Is that a bag for selling at Port Market?This is for our customers' bakery.I will open it. Are you ready?The steam didn't come out very much, did it?The green sausages are already steamed and cooled.From here, they are showered with water like this.Boiling is also done as well.And this one on the side is for smoking.You were able to capture the process in its entirety, didn't you?I got it!The only thing left is to finish the ham and separate the sausages.Our shop is called Yokosuka Matsuzakaya.I am the fourth-generation owner of this shop, and it is a meat shop that has been in Yokosuka since the Meiji era, specifically since 1910.There is a yakiniku restaurant and another specialized shop that handles processed products, and we are operating three stores in total.We have been doing business as a well-established meat shop in this town for a long time, and that has been our unique selling point.This is a packaging design that has been around for 50 years.It is written as beef, pork, chicken meat, wholesale and retail, ham, sausages, and bacon.We are now producing products that have been passed down from a long time ago and making them even better in my generation.The plain sausages you saw today are really simple sausages.To bring out the umami flavor of the pork, the meat is soaked in vegetable bouillon and gently seasoned with salt.Take it out and grind it into minced meatto make sausages.The seasoning is done only with salt, pepper, and sugar, and then the sausages are smoked.The Arabiki Garlic Herb is a sausage that won a gold medal.We add local herbs such as fennel, oregano, sage, and parsley.This sausage has a much higher coarsely ground meat ratio compared to regular sausages.This is a slightly thicker sausage.The sausages have been made to perfection, with a delicious flavor infused with the aroma of herbs, while still retaining the texture of the meat.The sausage called Hayama Natsumikan Rosemary.When Empress Michiko was engaged, many young Natsumikan (summer orange) trees were distributed to Hayama Town.There were many people who were unsure about how to use Natsumikan.There was a request to make sausages using Natsumikan, so we experimented and turned them into sausages.The sausages that are being made are refreshing, slightly bitter, and delicious, unlike anything you can find in the world.The green sausage is made by adding vibrant spinach color to the pork.The pork turns white when heated, and the spinach remains green, resulting in a green sausage.Spinach cannot be harvested year-round in the local area.So, we put in things like carrot leaves, turnip leaves, pumpkin skin, cabbage, etc.This sausage is made with a commitment to using locally sourced green vegetables all year round.This is aslo without any additives.There is also a theory that chorizo is a sausage filled with plenty of salted meat.In Japan, when it comes to chorizo, people tend to think of spicy sausages.We finish it off by combining those two sausages.The local farmers grow jalapenos for us.We made spicy sausages with a lot of jalapenos.We added color using paprika and tomatoes. This is also a sausage without any additives.I showed you today that we are making five different types of sausages.We always have 13 different types available.Gorgonzola cheese-based sausages, for example.Since we also run a yakiniku restaurant, we have a lot of beef tongue, so we make sausages out of beef tongue.We are in the process of making various sausages.I want to make sausages using more locally sourced agricultural products and seafood from the Miura Peninsula.We are all working hard together to be able to deliver them to everyone.There are local farmers who grow delicious vegetables that I just mentioned earlier.There are hardworking fishermen who are doing their best, you know.I want to create something that can incorporate such things and be presented as sausages.I want to present sausages that utilize the expertise of a butcher.There were many meat shops all over the country, and there were also many fish shops.With the increase of large and mass retailers, small shops are truly disappearing.I am the fourth generation, and thanks to Matsuzaka-ya, I have been able to live like this.My children are also in the same situation as now.I want to leave something behind so that my own children can take over the family business somehow.I want them to connect it to something like what makes Japan unique.I wanted to leave something behind that could be conveyed to children with a certain concept.That's why I focus on producing sausages and processed products.You can find various ingredients anywhere in Japan.Not only meat shops, but small stores in general can also make an effort to create such things.I think it would be great if they could do something like revitalizing the town or leaving something for the next generation.There might be meat shops from all over the country that want to come to Matsuzakaya to learn sausage making.I would be more than happy to have you come, and I will gladly teach you everything if you are interested in learning my skills.That's my thought.That's my wish.\n"