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Sausage Spectacle: Dive into Sausage Making at Japan’s Butcher with 110 Years of History!



We had the opportunity to film the process of making five types of sausages using locally sourced ingredients at a town butcher shop in Yokosuka with a history of over 110 years. Captions are available in multiple languages, so please turn on captions on YouTube and enjoy!

Yokosuka Matsuzakaya (ヨコスカ松坂屋)
Google Maps: https://maps.app.goo.gl/jAdDG6c6unyQ36Nx7

https://www.yokosukamatsuzakaya.com/
https://www.instagram.com/yokosukamatsuzakaya/
https://www.facebook.com/profile.php?id=100055085181893

Online Shop: https://www.yokosukamatsuzakaya.com/shop

BUTCHER’S TABLE Yokosuka MatsuzakayaGoogle Maps: https://maps.app.goo.gl/gbitrY9FU9ZgcNQ97

Charcoal Grilled Meat Tiger
Google Maps: https://maps.app.goo.gl/aH3vmcR6rxxcE8147

0:00 Intro
0:50 Exterior of the shop, scenes of meat and steak sales inside the shop, customer interview
4:53 Cleaning the pork thigh for making sausages, preparing the meat and fat
9:45 Soaking the prepared pork thigh meat and fat in brine solution, preparing equipment and seasonings
12:17 Making the filling for plain sausages
17:23 Making the filling for coarsely ground meat sausages
20:23 Making the filling for summer orange sausages
22:31 Making the filling for green sausages
25:48 Making the filling for chorizo sausages
28:15 Two days later, stuffing the plain sausages into casings, explaining casings, chips, and roast ham
33:29 Putting the plain sausages into the smoker
36:19 Stuffing the ground sausages into casings, adding chips to the smoker and starting the smoking process
39:47 Stuffing the summer orange sausages into casings
40:52 Finished plain sausages, smoking the coarsely ground meat sausages, hanging the roast ham
43:52 Stuffing the green sausages into casings
45:54 Stuffing the chorizo sausages into casings, preparing roast beef
49:22 Finished coarsely ground meat sausages, smoking the summer orange sausages and chorizo sausages together, cleaning, cooking the sausage filling in a frying pan
52:10 Packing the sausages into bags, finished summer orange sausages and chorizo sausages, boiling the green sausages in the equipment
55:51 Interview with the owner of Yokosuka Matsuzakaya
59:56 End card

#sausage #chorizo #yokosuka

36 comments

  12. I loved that he goes the extra step to make sure his customers enjoy a proper steak so he provides ice to keep it cold

  13. 藤原組長これからも頑張って美味しいソーセージ作ってください

  14. Thank you for the video, very educational. I love how passionate they are in making a fantastic product.

  15. I really love to taste that Hayama Natsumikan Rosemary sausage. That got my attention. I really like the shop owner explaining his passion for his business.

  19. 絶対に魅力的です。 素晴らしいドキュメンタリーで、オーナーは自分の技術にとても熱心でした。 あのお店で働けたらいいのにと思います。 本当にありがとう

  20. What the heck! This is so cool!! Hope this gets some views, but even if not, the effort is so cool and really appreciated!!

  21. Bonjour et merci pour ce beau reportage . Ayant prévu de visiter la ville de Yokosuka en novembre prochain je me ferais un plaisir de leur rendre visite .
    Bonne journée à vous et continuer comme ça .

  26. Спасибо за фильм. Очень хороший, очень интересно. И рецепты будут полезны, только куттера нет, а блендер не справляется.
    Ел колбасу со шпинатом и колбасу с зеленой капустой, но вполовину не такие зелёные.

  27. Thank you for the video. It may just be a translation error, but the butcher kept referring to fascia (connective tissue, silverskin) as tendons. Tendons are the gistly hard material that connects muscle to bone.

  32. Thank you for this wonderful dogumentary and taking the time and effort into including subtitles!

  33. A German opinion about Japanese sausages 🇩🇪
    I really love your documentary! Finally I see how they make sausages in Japan! ❤
    ———
    To be honest, when I lived in Japan for some time I always asked myself why there were so many big pieces of fat in the sausages 😢
    Even the spice of sausages in スーパー was always nearly perfect balanced!
    But I always wasn’t used to the juice of fat coming out and unfortunately my stomach couldn’t handle it very well.

    In a beautiful city in Saitama was also a „Bratwurst“ selling shop! And I really wanted to eat this one!! The spices were on point and really good – but it tastes so fatty again and without that Bretzel I wouldn’t have been able to eat it… there were many Japanese people around me and they ate it natural. I was impressed!

    In Germany this kind of sausages has a fine structure, a light taste, barely juice comes out and big pieces in there are unusual, too. But it’s the German way – tastes are different all around the world!

    I also visited different German Christmas markets. My Japanese friend and me ordered a sausage plate – and in one of the different kind of sausages was a big piece of a decoration??bone…. Never saw that before and really confused me 🙈

    All in all, your sausages look like a combination of German and Japanese sausages! Please continue to make them!! I’ll definitely want to try them! (even my stupid stomach is too sensitive!)
    ———
    Now, after this documentary, I’m so hungry!

  35. This is a really wonderful documentary. Thank you for sharing, and for ensuring that there are high-quality subtitles!

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