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Shodoshima Fermented Red Thigh

Shodoshima Fermented Red Thigh

ショウドシマハッコウハム
Vendor
草壁紅腿製作所
Our goal is to produce long-term aged prosciutto that is highly regarded around the world. We are trying to achieve this by expressing the "UMAMI" through fermentation, which is not found in European prosciutto.
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T5810843946138

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About the brand

Our goal is to produce long-term aged prosciutto that is highly regarded around the world. We are trying to achieve this by expressing the "UMAMI" through fermentation, which is not found in European prosciutto.
1
It may be a miracle that a remote island called Setouchi Shodoshima has a wonderful food culture of soy sauce and olive cultivation. Our workshop is grateful for such an environment and learns from tradition.
2
The biggest feature is the two-stage fermentation using the island's soy sauce koji mold and European white mold, which promotes fermentation at a time when each fungus can exert its maximum power while taking advantage of the island's natural environment.
3
The aroma of fermentation wafts through the air, and the "umami" flavor of Japan becomes a lingering aftertaste, making it a unique product unique to Shodoshima fermented red thigh, which is not found in European prosciutto.

More about the Brand Owner

三好昭浩

miyoshi akihiro

After graduating from the Department of Agricultural Chemistry, he mainly worked on food product development and then ran his own restaurant. In 2016, he made a U-turn with the aim of creating something that could only be expressed in his hometown of Shodoshima. There he met a grazing pig farmer on the island and had a flash of making prosciutto. The craftsmanship of wanting to make something that you are satisfied with rather than something that sells is boiling, and what is the only prosciutto in Japan and the world? I am doing trial and error every day.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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Commitment to manufacturing
Originally, I dreamed of becoming a craftsman, but after graduating from a food department, I experienced product development, restaurant work, and self-owned restaurants, and then made a U-turn to my hometown of Shodoshima to do my last life's work.
There I met a pig farmer on the island. The moment I saw the pig, I fell in love with its plump buttocks and had a flash of making prosciutto.
It was the start of my commitment to making prosciutto that can be used in the world.
　
　
　

What are we doing?

Expressing the "umami" that European prosciutto does not have.
In Bodega, Jamon Iberica, Spain, prosciutto is coated with mold unique to the region, which contributes to the difference in flavor between regions.
Our workshop focused on this and came up with a method of deforming fermentation.
In other words, we use soy sauce koji mold from Shodoshima and white mold from Europe to propagate them in the season when they can maximize their potential, and then efficiently ferment them in two stages.
The taste created by the two-stage fermentation has an "umami" that lasts forever, and many people who eat it are described as sweet. In addition, the fat is also fermented, giving it a somewhat cheese-like taste.
Therefore, I did not call it prosciutto, but called it fermented ham.
Also, there is no official kanji for ham in Japan. Chinese ham (prosciutto) is derived from the fact that the cut is like fire, but since it is a slightly gentler color, I applied the kanji for ham = red thigh.
　
　

Commitment to the product

Distinctive pig breeds
Our workshop makes prosciutto with Shodoshima free-range pork and Kagawa Prefecture olive dream pork.　Of course, the prosciutto made with these two types of pigs has its own characteristics and is delicious, but I thought that in order to aim for the world, I needed a more distinctive pig breed.
So, by chance, I came across the Ishigaki Island Agu F1 species and the Kagoshima Black Pork, Chiba Prefecture Central Yorkshire, which will be sold from next year.
All of them have strong characteristics of a single breed, and the umami of the meat and the softness of the fat are clearly different from ternary pigs. I feel that it comes out straight as it is.
In particular, native Japan species such as Okinawa Agu pork are very rare. I currently think that this pig is suitable for going to the world.
　
　

Who are supporting us?

It is mainly used regularly by restaurants such as French and Italian wines and whiskey bars.　Many restaurants say they don't use anything other than our prosciutto. Many of our individual customers are repeat customers, mainly men and women in their 30s and older.
　
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