July 1, 2011

Ham in Japan/日本のハム

Here is an example of ham in Japan.
日本のハムの一例です。
This particular product is pre-sliced. You can see how thin each slice is.
この製品は切ってあるタイプです。一枚がどれだけ薄いか分かります。
Here is how I make ham and eggs. I first make four fried eggs.
私のハムエッグの作り方です。まず目玉焼きを4つ作ります。
It's hard to tell from the photo, but the yolks of fried eggs for my wife and children are still runny, while mine is fully cooked.
I then pan-fry four slices of ham and place them on top of the fried eggs.
写真では分かり難いですが、妻と子供たちの目玉焼きの黄身はまだ半熟で、私のは完全に火が通っています。
次にハムを4枚焼いて、目玉焼きの上に載せます。
***
I keep my nukadoko in the vegetable compartment of the fridge, and the daikon nukazuke made in the nukadoko tastes really bad!! I'll post about this later.
ぬか床は冷蔵庫の野菜室に入れていますが、このぬか床で作った大根のぬか漬けは本当にまずいです。後でこのことを書きます。

4 comments:

  1. Hiroyuki-san: your ham doesn't look different from our "Kochschinken" - cured cooked porc (thigh of the pig hind leg). There are different kinds of ham available which could match:

    1. cured porc, cooked as it is
    http://de.wikipedia.org/w/index.php?title=Datei:Schinken-gekocht.jpg&filetimestamp=20060208133351


    2. cured porc formed in a round shape made from biggers parts of cured porc

    http://www.laves.niedersachsen.de/image/65284

    3. a kind of fake Kochschinken made of shredded meat glued with collagen - also in a round shape

    http://www.lgl.bayern.de/lebensmittel/pic/schinken_3.jpg

    Most delicious is the first one...
    I would always put the ham or preffered bacon strips underneath the sunny side up eggs to have more sunshine on the plate (laugh). More common method of serving fried eggs in our country - eggyolk has to be bright yellow, perfect rounded, glossy and "shiny".

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  2. Kiki: Thanks for your explanation and all the links!
    As you says, the first one looks the most delicious, mouth-watering!

    The one I showed in this post is rosu (ロース, "roast") ham, and it's made from pork loin.
    Rosu ham was invented by August Lohmeiyer (a German!) in 1921. It's better than press ham (プレスハム), made from meat scraps, and it's a prevalent type of ham in Japan nowadays.

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  3. Hiroyuki, I love smoked pork loin. I wonder if the Japanese would enjoy it too (you said smoking is not very popular for the fish, is it also true for meat?).
    Kiki's first link reminds me of the ham I usually buy: the more irregular the form, the better the ham usually is... I buy it in France (very close to my city), it's definitely better than in Switzerland, and the slices are very big, about 20 cm diameter. This means it's the whole ham, cooked (sometimes smoked before), without shaping etc..
    Thank you for this informative post!

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  4. Oh my, I forgot something. We have really great lean cured pork back. This is also naturally round shaped.
    http://www.marions-kochclub.de/dru-pic-alt/kassler-aufschnitt.jpg
    Sold uncooked or cooked. One could use it perfectly for this kind of dish. I will try it some day. 3 days ago we had tonkatsu (made from fresh porc back cutlets) so it will take some time. My chinese visit enjoyed tonkatsu very much.

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