I tried to eat all five types of super-authentic ham · sausage "Projet" of Nippon Shokan

Sauce of grilled meat of spicy paste which I ate beforeHot Dojo"The Japanese Food Sciences that made equivalent power, this is the ham called" projet ".

This is a product of confidence that Nihon Kinkaku sticks to making flavor without sticking to time and effort carefully, sticking to the material, according to Japanese delicate taste and climate, while keeping the traditional German ham, sausage traditional recipe So I tried to eat as it is as it is baked according to the recommended recipe.

For details on what kind of commitment was actually put in, please see below.Ham · sausage | Ham sausage using German-made recipe and commitment material Projet of Nippon Kinen

"Pro-ジ ッ ト" arrived with a cool flight.


The original pattern is printed on the box.


Some hams and sausages and so on.


There are 6 types in all.


Two types of ham, "roast ham" and "white rose ham".


"Loose ham" (4,200 yen including tax) written as "cut thickly as a ham steak"


Raw material is like this.


I tried out from the package. When I first look at the surface, I have a color like "Why is this!?", But when cut it appears a thin pink meat with moderately greasy appearance.



I will try to bake it with Ju Jiu.

YouTube - I tried to bake "ROSHAM" in the "PROJECT" series


As it was "as a ham steak", I decided to eat it by burning it overnight. It greasily flashes with terra terra and seems to taste good.


From the appearance, it seems to be a bit different from the ham of Sugo, but I felt the cow's marbled, I ate the ham's marbling, I did not think when chewing, "Wow, is this ham?" The softness that makes it wonderful. Unnecessary sources etc are unnecessary, and this is nearly perfectly complete, and what is overwhelming. The ham steak I've ever had is enough for rubber to feel. This is a level that you may open a new world once you experience it.


This is "to slice it" eat "White Rose Ham" (4200 yen including tax)


In all the series, raw material flavor ingredients are derived from konbu.


Lipse is thinner than "Loose ham", it seems to be high density.


It was that it was good for breakfast, so I tried it all over it.


Unlike usual smooth ham, the feeling like "meat" is very strong, and the texture feels like somewhere close to duck meat. It is surprising that there are not any stiffies that are occasionally mixed, occasionally not being hard, even though the fibers of meat are clearly felt. If you make sandwiches with lettuce in bread, it is definitely going to be a dish of bliss.


Because the ham steak of "ROSHAM" too was delicious, this time I will bake these two kinds of ham at the same time and try to compare. "White rose ham" on the left and "Roth ham" on the right.



"Roths ham" on the top and "White Roth Ham" on the bottom. "White rose ham" steak is also nice, but because this is still for raw foods I have less fat than "roast ham", my body has shrunk and it got a little hard but refreshed meat is more For those of you who like it, here may be better.


Subsequently, "Bacon" (4500 yen including tax) written as "cut thick and cut to pieces" is written. As this humor is at the stage of ham, expectations will increase for bacon, which is guaranteed as it is, even for commercial products as well as fragrance and juicy.


Raw material is like this.


I got a lot of bacon, so cut it thickly and bake it as much as it is here.


YouTube - Grilled bargain with super thick cutting of "Projet"


A visual with a powerful fullness that can not be seen as a steak with a strange look.



First of all, it transcends the dimension of bacon. Although the texture is similar to the "Loose ham" steak of a while ago, ham is a texture that collapses with rolling, but here it is as strong as meat, elasticity is moderate, there is elasticity like bouncing as plump. The fat is not pig at all, and it matches with the salty taste of moderate meat, and the impact when biting the first mouth is not half end anyhow. Level which is impressed if it is served by eating out. If you bake the outside crunchy like this time, the juicy gravy in the inside will combine to give exquisite taste. If you eat with toast and fried egg from the morning, you will be able to replenish the energy for a day.


From here it is Wurst (meaning Wiener in German) 3 kinds.


This is silky 'Viener Wurst' (850 yen including tax)


Because it is a fine material like silk grind, prepare boiling water and cook it in a place where you stopped the fire and leave it for 5 minutes If you do not usually do the first step you do not do.


I tried to serve freshly boiled in a dish.


Looking at the cross section, you can see the fine detail of the fleshy. Fluffy elasticity reminiscent of meringue is like shrimp of Japanese food and superior kamaboko. It is the most common among the three Wurst. Even though this smoothness and slipperiness are moderate, the taste of meat is felt firmly, surely it is something you never ate at the level sausage you sell at supermarkets. If you eat it with ketchup together with scrambled egg etc, it seems to be compatible.


Coarse ground "Veltzer-Wurst" (950 yen including tax)


Raw material is like this. It is a pork base.


Spicy seeds are visible on the surface.


I will bake it carefully over low heat.



Anyway the taste is very rich and the taste of meat is orders of magnitude. The texture of crisp skin and the taste of thick fat are the best. The taste of the meat itself is rich and I am eating anything of high quality! Feeling. Only vegetables and this sausage seem to be a very satisfying meal. You can be satisfied just by eating the whole thing at once. At the moment I put it in my mouth, the word "beer!" Burst in the brain, but there are few habit, and it is a high completeness taste that everyone can enjoy from beer to children drinking beer from children.



Dry "Kleiner Wurst" (950 yen including tax)


Beef is used for this "Kleiner Wurst".


I also grill it over low heat.



Intense feeling and crispness of the leather are dantots in the three kinds, the density of the beef is tremendous, and the meat is clogged by the Miichi Michi 's roots, and a great satisfaction is obtained. It is a feeling that richness exceeds the previous soap, so it seems that likes and dislikes can be divided. As for what is rich, the unusual amount of meat that goes against the appearance, the feeling that it is not devitrified by fat and so on is strong, and it feels like "I packed as much as possible!" "Meat eating feeling" is packed. Aki is also intensified, but satisfaction is also stronger by that much, and this is about enough if you eat one.