July 1, 2011

Ham in Japan/日本のハム

Here is an example of ham in Japan.
This particular product is pre-sliced. You can see how thin each slice is.
Here is how I make ham and eggs. I first make four fried eggs.
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.
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.


Fräulein Trude said...

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

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


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


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".

Hiroyuki said...

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.

Sissi said...

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!

Fräulein Trude said...

Oh my, I forgot something. We have really great lean cured pork back. This is also naturally round shaped.
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.