Here is our schedule for April 2019
よろしくお願いします (^ ^)/🇩🇪
Here is our schedule for April 2019
よろしくお願いします (^ ^)/🇩🇪
I am a German who came to Japan in 2011 and made his hobby into a profession.
Cooking has always been one of my favorite pasttimes and when I started to miss real German food after several years of living in a foreign country, I began to recreate those very dishes here in Japan.
My Japanese friends loved them as well, especially the sausages, and kept telling me: “You should sell those”.
Originally working in RIKEN as a molecular biologist, I then started this little sausage manufactory while awaiting the results of my PhD dissertation. The response has been overwhelmingly positive so far and producing sausages one by one and selling them directly to customers from a kitchen car at various farmer’s markets is even more fun and fulfilling than I would have imagined.
So for now, I will postpone working as a researcher and continue to work on my own terms in my own little startup and see where that will lead me.
If you are interested in our products, please feel free to contact us:
Here is our current lineup in more detail:
Grobe Bratwurst (グロべ ブラートヴルスト):
This is our bestseller!
A coarse-textured and incredibly juicy sausage which gets its exciting flavour from an original mix of hand-picked German spices. If you think about the “typical German sausage”, this is it!
They are great in soups and stews which they enhance by adding a ton of flavour.
But after all, they really shine when they are fried in a pan, or even better, broiled to perfection on a grill.
The recommended topping is mustard.
Feine Bratwurst: (ファイネ ブラートヴルスト):
A favourite from my hometown! The meat in this sausage has been ground extremely fine which gives it a smooth and springy texture. Herbs and spices shine through the savoury base flavour which is completely different from that of the coarse sausage. You should definitely try both!
This is also the sausage from which we make our famous German Currywurst (Curry Sausage).
This is a slightly less well known variety of German sausage. The meat is medium-ground and the main flavor ingredients are yellow onions and welsh onions.
The spices are chosen to match the sweetness of the onions and give the sausage a pleasantly warm and earthy taste profile.
Because of the onions they contain, they develop a very aromatic brown crust on the outside during frying, all while releasing a truly mouth-watering smell.
They go best with ketchup.
Käsebratwurst: (ケーゼ ブラートヴルスト):
Sausages are awesome. Cheese is awesome. So why not combine the two?
Originally invented in the 1970’s in Vienna, Austria, where it is called a Käsekrainer, this sausage has become an instant classic and is pretty popular in all German speaking countries.
The trick to cook them to absolute perfection lies in the preparation method:
The sausages are fried over lower heat for a longer time than usual and their skin is either pierced with a fork or scored with a knife to allow some of the cheese to run out and form a delicious crust. Before serving, they should be allowed to rest for a few minutes, as the pockets of melted cheese inside are steaming hot right after frying.
And there you have it: Crispy skin on the outside and melty cheese on the inside!
Grobe Leberwurst: (グロべ レバーヴルスト):
All our liver paté is made from pork liver and pork belly meat with various herbs and spices, but without any chemicals.
This is a traditional and rustic style of liver paté. Just like grandma’s generation used to make at home. It is coarsely minced and heartily seasoned with black pepper and a variety of herbs. The flavour profile is accented by notes of thyme and sage.
Spread this on a freshly toasted slice of bread, especially dark German rye bread or even sourdough bread and enjoy!
Feine Leberwurst: (ファイネ レバーヴルスト):
This is the modern liver paté that is loved by people old and young in Germany. It is ground to a very fine paste and the spices are chosen to augment the natural flavours of the main ingredients. This, together with the fact that our liver paté contains a significant amount of high quality meat and not just liver, results in a very pleasantly refined taste without that “too liver-y” taste, that many people strongly dislike.
Actually, many of our customers have told me by now that some of their friends or family who do not like liver or even cannot eat it at all, enjoyed this paté very much.
My favourite way of eating this is on a slice of bread (preferrably rye bread) with a dab of mustard and thinly sliced cucumber pickles on top.
Pilz-Leberwurst: (ピルツ レバーヴルスト):
This version takes the base recipe for plain liver paté one step further by adding in freshly cut white mushrooms. The mushroom pieces add a sophisticated flavour and a sublime texture to the mix. This paté can even be enjoyed without any further condiments without ever getting boring and it fits perfectly with a glass of red wine and some cheese and grapes.
Pfeffer-Leberwurst: (フェッファ レバーヴルスト):
This is another variation on the plain liver paté base recipe. It contains fresh black pepper corns from Cambodia (supplied by Atsuya-san). That means pepper corns which have not been dried after harvesting and therefore keep their surprisingly mild but at the same time very impactful taste.
Since the pepper comes through strongly, this paté is absolutely perfectly accompanied by a glass of cold beer!
Speck is a traditional German meat product from pork belly. It is similar to Italian Pancetta but with a very different flavour.
The belly is cured in a mix of salt and select spices, then smoked in apple wood smoke and subsequently air dried to the desired level of firmness and saltyness. The whole process takes 2 to 3 weeks to complete and the exact timing depeds on the temperature and humidity conditions.
Our Speck can be cut into pieces as is and eaten as a snack. That way, it goes especially well with any type of alcohol. But it can also be used for cooking: You can fry it like American Bacon with some eggs or add it to stews, omelettes, fried rice, stir fried vegetables and pasta sauces, especially carbonara!
My favorite way of eating this is to put a few pieces of Speck on a slice of toast and then grill them in the gas oven together until both are nice and brown. Some of the fat will drip onto the toast, creating a savoury golden crust.
Roher Schinken: (ロハ シンケン):
Smoked ham is famous in many European countries: for example Italy (Prosciutto di Parma) and Spain (Jamón Serrano). These are cured with only salt and not smoked. They are also air dried for several months, which was traditionally only possible in the southern European climate.
Because Germany is colder and more humid, hams could not air-dry for so long and had to be smoked to preserve them faster. This smoke is an integral part of the flavour. Additionally, German hams are cured with salt and a mix of typical spices.
Of the many types of ham in Germany , the most famous one is probably Schwarzwälder Schinken (Blackforest Ham). It is smoked with resin rich fir wood and sometimes even fir branches and fir cones, which results in its characteristicly strong smokey flavour and dark colour.
Our ham is cured with the same “typically German” mix of spices but, like most hams from all over Germany, smoked with wood of a much milder aroma. In our case, we use only apple wood smoke, as it yields the most balanced flavour profile.
This ham can be eaten on bread, enjoyed together with cheese and wine, used in pasta recipes or – a maybe slightly surprising German favorite – on slices of honeymelon.
This is a cured, fermented and smoked type of sausage that is very popular in Germany but almost never seen in Japan. The fermentation occurs via lactic acid bacteria. Together with the smoke, it enriches the flavour of the sausages and helps to preserve them for a long time, even at room temperature.
The name Rohesser means “to eat raw” or “to eat cold”, because these sausages are not heated either during preparation or before consumption.
There are many variations of similar sausages in other European countries. Just with ham, southern countries tend to just air dry their fermented sausages. Italian salami and Spanish chorizo would be an example. The northern countries however have to rely on smoking. For example Polish kabanosy, or Hungarian kolbász.
This sausage contains both pork and beef for added flavour and the mix of spices is centered around garlic and mustard seeds, which fit perfectly with the fermented notes. It is often eaten as a snack, during Brotzeit, or as part of traditional German dinner, consisting of bread, sausages, cold cuts, liver paté, cheese and maybe a glass of beer.
This is another cured, fermented and smoked sausage typical for Germany. Pfefferbeißer means “pepper biter” in German, because the sausage contains fresh whole peppercorns (from Atsuya-san).
They are pleasantly spicy, also containing chili flakes and paprika powder, but not too hot to overpower the more subtle flavours created during fermentation and smoking.
As one might expect, these go really really well with beer.
We produce our sausages in our little factory in a suburb of Yokohama.
However, we do not sell anything directly from there, because the building does not contain a storefront.
Instead, you can find our food truck at various events every weekend in the Tokyo/Yokohama area –> click here for schedule