The
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English Version

TheSpirit of the Japanese Brand
In , of which cuisine is the pride of Japan, the wisdom of our ancestors has produced a culture of raw foodsuch as sushi and sashimi, cooking methods that skillfully utilize seasonal ingredients,  (soup stocks) that
produce delicate and complex flavors, and fermentation and brewing methods. This foundation, combined withf lexibility to enthusiastically incorporate foreign cuisine, has shaped the Japanese food culture of today. The
Japanese processed meat products we offer have been improved and evolved in this context, and are imbued withthe spirit of hospitality that is customary in Japan. We hope you will enjoy them.

Japanese Brand Certification

QualityandDisplay

Diversity

Improvement
andEvolution

The safety and stable quality ofProcessed meat products from

We create a variety of products by

Japanese processed meat products

Japan include a wide variety ofpr o mot i ng i mpr ovement s a nd

a r e g u a r a nt e e d by t h o r o u g hproducts that meet consumers

development of new pro duct s

management based on government

health and beauty needs, such as

based on advanced technologies

legal systems, such as the Foodl o w - s a l t , l o w - s u g a r, l o w - f a t ,and consumer perspectives . In

Sanitation Act and the Japanese

uncured, and allergy-free products.

addit ion , qua lity a nd sta nda rd

Agricultural Standards. The Food

S ausage product s a ls o of fer

stability are ensured through strict

L ab el i ng Act a nd t he Fa i r

d i f ferent t a stes a nd text u res ,manufacturing control , careful

C ompet it ion C ode a lso set out

including t hose using coa rsely

select ion of raw mater ia ls ,rules on labeling and the provision

g round meat , t hose wit h a

packaging technology, etc., and theof information to consumers.

cha racter ist ic cr ispy bite , a nd

overwhelmingly low losses andt hose incorporat ing ot her

returns a re a not her feature ofingredients, such as cheese.

Japanese products.

Japan is acountry where delicate foodculture nurtured by history coexists
with cutting-edge technology. We hope thatpeople a round t he world will enjoy our
high-quality, delicious processed meat products,
which are manufactured here under strict hygiene
control and meet international-level safety standards.
We have established this uniform logo so thateven overseas consumers can easily identify
products as being made in Japan. Mayt h is ma rk br i ng sm i les toeveryone s faces.

TheEnjoyment of Food
Processed meat products are an easy and tasty
way to ingest high-quality protein. They are now
widespread in the Japanese diet. For instance,
ham and sausage are used in breakfast menus andlunch boxes, Japanese-style hamburger steaks
harmonized with soy sauce are served for dinner,and roast beef is a recent addition to  New
Year dishes.

Processed meat products are valued as a source of protein essential for children's growth. They
have become an indispensable staple ingredient in lunch boxes, from ham wrapped aroundvegetables to sausages sliced and shaped into decorative pieces.

History and Tradition of Japanese Food Culture
In recent years, there has been a great deal of worldwide interest in Japanese food because of its
delicious taste and health benefits. Sushi, sukiyaki, local specialties,  New Year dishes ... These
have been created by the climate of each region of Japan, and have shaped a uniquely traditional
food culture which has been inscribed as a UNESCO Intangible Cultural Heritage. The combination

Chrysanthemum

Tulip
RabbitBirdof ingredients nurtured by soft, high-quality water and fertile soil, and cooking methods that bringout the strengths of the ingredients themselves, are the hallmarks of this cuisine. In addition tobasic seasonings such as , , soy sauce, vinegar, and , condiments including ,mustard, ginger, Japanese pepper, chili pepper, and  add color to the Japanese flavors. The
fusion of nature and food is the most attractive aspect of .
For raw fish served as sashimi, techniques have been developed to preserve the freshness of theingredients and to make the most of their flavor and deliciousness. The history and traditions ofJapan's raw food culture have also been passed on in the production of processed meat products,
including environmental considerations, meticulous handling of livestock products, and processing
techniques that take full advantage of the ingredients, in order to meet the strict eye and palate of
the Japanese consumers, who have been raised within this culture.

TheAttractiveness of① Loin ham②  sausages③ Bacon④ Salami sausages⑤ Dry-Cured ham

Japanese Meat

Loin ham first appeared in Japan

Developed in t he m id-19 8 0 s ,Most Japanese bacon is pre-cooked

Most salami sausages in Japan are

Since ancient times, the culture ofabout 100 years ago, and is now a

Japanese  sausages were

for convenience, and is widely usedmade without fermentation. As aeating uncooked fish, or sashimi,

Productsver y f a m i l ia r product to t hecreated mainly using natural sheep

in dishes such as bacon and eggs,

result, they are characterized by a

has been firmly rooted in Japan.

Japanese people. It is characterized

i nt e st i ne a nd coa r s ely g rou nd

stir-fries, and soups. The sweetness

soft and moist texture with lessOur aim was to create a dry-cured

by its tender and juicy texture,pork , w it h a number of uniqueoozing from the fat, the powerfulacidity and smell. With their beef

ham that would suit the Japanese

which is the result of the fine mustle

improvements . They aref lavor of the lean meat , and theand pork f lavors and delicately

ma rket , result ing in a uniquelyof the loin meat and a moderatecha racter ized by a cr ispy bite ,delicious smoky aroma will whetseasoned finish, they are widely

Japanese dry- cured ham with aamount of fat. We hope you will

overflowing succulence with juice

your appetite. In Japan, enjoyed by people of all ages, such

more moist texture and mellower

enjoy Japanese loin ham, whether

inside, and the distinctive meatybacon, made by slicing ribs into

as snacks for children and side

f lavor than products from otheryou cut it into thick slices and grill

g ra inines s or ig inat ing f rom

long, thin strips and hanging themdishes to go with alcohol.

countries. We hope you will enjoy

it for a savory aroma, or slice itroughly ground meat. Enjoy theto enhance the smoking effect, isJapanese dry-cured ham at parties

more thinly for a moist texture.

mout hwat er i ng f l avor s when

getting increasingly popular.

as well as at your everyday table.

①

③
②

①
④

⑤

piping hot.

TheRoast Pork

Roast Beef

Salad Chicken

Side Dishes

Retort Pouch Food

（stewed pork belly, hamburg steak, etc.）（gyudon, curry, etc.）

The surface of the roast pork isJapanese roast beef is prepared in a

Japa nese g r i l led pork wa s

In Japan, there is a very popular and other flavors brought

Japa ne s e ret or t p ouch fo o d sbrowned to savory perfection, while

way that brings out the best in thedeveloped t h rough a uniqueproduct ca lled

sa lad chicken ,out by Japanese cooking methods(thermostabilized foods), which can

the inside is moist and juicy. It has

ingredient, in keeping with JapaneseJapanese process of boiling down

which is seasoned and processed

are the main attraction of dishes

be stored at room temperature fora more tender texture than roast

food culture. I n addit ion to t hepork with soy sauce and raw sugar.

c h i c k e n br e a s t m e a t . H ig h i nsuch as pork , which is boiled

long p er io ds of t i me , a re b ot hbeef , a nd s ome product s a reuniquely Japanese way of enjoying

The pork cuts used often include

protein and low in calories, it cancubes of pork simmered for a longdelicious and safe. There are manyseasoned with herbs or garlic for aroast beef dipped in  and soy

belly as well as leg and shoulder

be simply sliced or broken into

time in  broth, andsuch products that make it easy to

fresher taste. You can slice it andsauce, there are also new dishes

meat, and their moist texture is thepie ce s a nd e at en a s it i s . It i s

Japa nese - style Ha mburg stea k ,enjoy authentic dishes, such as rich

eat it as it is, or pour your favoritethat blend Japanese and Western

key to the delicious f lavor. With

characterized by its tenderness andwhich has soy sauce as its

curries infused with the flavor ofsauce on it. From everyday meals

cuisine, such as roast beef sushi and  becoming popular aroundjuiciness, and is also available inseasoning base . Japa nesemeat, ingredients for  (beefto special events, it can be enjoyedroast beef rice bowl. Roast beef isthe world, the demand for grilledunique Japanese f lavors such as

ready-made dishes using processedbowl) and  (chicken andon all kinds of occasions.

also made from wagyu beef, whichpork as a topping is also increasing(citrus & pepper). The

meat are widely used on Japanese

egg bowl), both typical of Japaneseis becoming increasingly popular

year by year.

convenience of this product makes

dining tables because of their richrice bowl culture, and various pasta

it a popular choice.

variety and convenience.

sauces, including meat sauces.

around the world.



Grilled Pork

TheReliability andTechnological Evolution of
Manufacturing Processes

Institutional Assurance
In Japan, safety and quality standards are strictly
regulated by various regulations, such as the Food
Sanitation Act, which prevents all hazards that may

The meat processing industry in Japan maintains highoccur with eating and drinking; the Food Labelingstandards of hygiene by enforced implementation of

Sta nda rds , which require labeling of nut r it iona lhygiene management in accordance with HACCP

ingredients and allergens; the Fair Competition Code,( H a z a r d A n a l y s i s a nd C r i t i c a l C o nt r o l P o i nt )which restricts exaggerated product labeling; and thethroughout the process, from the arrival of materials

Japa n Ag r icu ltura l St a nda rds ( JAS), wh ich setst o t he s h ipment of pr o duc t s . I mpr ovement s i n

product standards for the grade and ingredients ofpackaging technology have also advanced health andprocessed products.

safety efforts.

HACCP

 Food Sanitation Act

 Fair Competition CodeIn recent years, revisions to the Food Sanitation Act have made it mandatory, in

The Food Sanitation Act falls under the jurisdiction of

The Fa i r C ompet it ion C ode is a set of label ing r u lesprinciple, for all food-related businesses to implement hygiene management in

the Ministry of Health, Labour and Welfare (MHLW) andestablished by the Ham and Sausage Fair Trade Council, a

the Consumer Affairs Agency in Japan. The act aims tobus i ne s s org a n i zat ion aut hor i z ed by t he Fa i r Trade

prevent all hazards associated with eating and drinking,Commission and the Consumer Affairs Agency. In addition to

by setting standards for additives, manufacturing,prohibiting labeling that could mislead consumers, the code

processing, cooking, and preservation, and by mandatinga l s o st ipu l at e s m a nd at or y l ab el i ng of such it ems a sinspection, labeling, and other measures.

ingredients, additives, starch content and others.

 Food Labeling Standards

 Japan Agricultural Standards (JAS)The content of labels on packages of processed meat

The Japan Agricultural Standards (JAS) are standards for the

products is based on the Food Labeling Standards set

quality and ingredients of processed foods as established by

In Japanese packaging technology, improvements in the strength, sealing, heat

forth in the Food Labeling Act. Ingredients, country of

the Ministry of Agriculture, Forestry and Fisheries, based onresistance, and protective properties of packaging materials have improved

or ig i n , add it ives , use - by or best- before dates ,which relevant products are inspected on a regular basis.

hygiene and safety standards for products. In recent years, environmentally

manufacturer, nutritional information, and allergens must

Workshops for manufacturers and inspections of JAS-certified

conscious efforts have been made to reduce the size of packaging materials,

be labeled in an easy-to-understand way for consumers.

factories are also conducted in order to maintain certain levels

accordance with HACCP. HACCP is a hygiene management method that checks
the entire production process to maintain hygiene standards for food production.
The process control that is part of HACCP includes detailed instructions forcleaning facilities and equipment, employee health management, and hygienic
handling of materials. Each company conducts thorough inspections and removalof foreign substances using X-ray inspection equipment, metal detectors, airshowers, and other equipment.

Packaging Technology

General hygiene
management
Laws and regulations

replace plastic with paper, and use biomass film. Extended shelf lives due toof quality, production methods, handling methods, and testing

technological advances are one way of addressing environmental issues bymethods, thereby providing assurance forskills in the production of processed meat products. The test consists of a written
exam and a practical exam, and is divided into Level 1 and Level 2. These levels
have different degrees of difficulty, and require the knowledge and skills
necessary for the process from material selection to packaging. Many meatbusiness employees take the exam, because passing it allows them to callthemselves "Certified Skilled Professional".

Additivesmark, which defines standards for things

Origin of raw
materials

NameBest-before/Use-by date

Place of origin

Geneticallymodified

Storage method

Net content

Country of origin
Food-related
business
Operators, etc.

Allergens
Manufacturer,

Health items

Nutritional
information label

etc.

Food withfunctional claims, etc.

such as ingredients, there is a Specific
JAS mark to encourage the branding ofproducts such as cured ham and curedsausages, and an Organic JAS mark toshow that a product is organic, madeCey na meRaw materialnames

JAS markodproducts. In addition to the ordinary JASdThis national certification recognizes individuals with accurate knowledge andHygiene items

A c c re dite

National Trade Skills Test

Quality items

r tific a ti o nBreducing food loss.



HACCP Plan
（Critical Control）

Specific JAS markwithout the use of chemical fertilizers.
Export products bearing the JAS markcarry the assurance of the high quality
and safety of the Japanese brand.

Accredited Certification
Body nameTheSDG Initiatives

Meeting Diverse Needs

The Japa nes e meat pro ces si ng i ndust r y is a ls o

Proteins are important nutrients that make up one-fifth of the humanpromoting various SDG initiatives, such as improving

body. Processed meat products are used in a variety of food situations,environmental issues, promoting health, reducing foodand are loved by everyone, from children to the elderly, as an easy andloss, and reducing CO₂ emissions.

tasty way to ingest protein. Because processed meat products are so
pervasive in the Japanese diet, a variety of products have been created
to meet individual needs.

ExampleContributing to Health

Reducing Food Loss

CO₂ Reduction

We aim to contribute to the healthIn order to improve the problem ofEfforts to reduce CO₂ emissions,of consumers by manufacturing

food loss, we are implementing

one of t he causes of cl imate

sa fe , h igh - qua l it y fo ods a ndhygiene management inchange, include the expansion ofen forc i ng e a sy- t o - u nder st a nd

m a nu f act u r i ng pro ce s s e s a ndsolar power generation facilities,

labeling rules. In addition to foodpromot i ng ef for t s to extend

the use of boilers that reuse waste

allergy research, compatible foodbest-before dates . We a re a lso

co ok ing oi l , a nd t he use ofd eve l o p m e nt , a nd i ng r e d i e nt

taking initiatives to reduce waste,

automatic refrigeration units. The

research, we are also involved insuch as reducing plastic trays ,meat industry is also promoting

nutrition education activities thatu s i ng bi o m a s s m at er i a l s , a nd

resea rch a nd technolog ica ladvocate healthy eating.

shifting to eco-packaging.

development to reduce greenhousegas emissions from livestock.

Low-Salt Products and Nutritional Foods

Allergies

Using ma nufacturing met hods t hat ma ke t he most ofLabeling of allergens is required by the Food LabelingJapanese food's  flavor, low-salt products have beenStandards based on the Food Labeling Act. Researchdeveloped that retain their delicious taste while significantly

into allergens is constantly ongoing, and when new

reducing their sodium content. There are also products that

substances are added, companies are quick to change

are high in calcium, which promotes children's growth, andtheir labeling. Products without allergens that can be

are distributed in Japan as processed meat products withsafely consumed by those with food allergies have alsohigh nutritional function.

been developed.

Production of Processed Meat Products
in JapanI n t he 19 5 0 s , Japa n produced about 7, 8 0 0 tons ofprocessed meat products. The amount has grown about

600,000

Sausages

Japanese Pressed ham

Bacon

Ham

500,000
400,000

70 -fold as the economy expanded and Japanese diets
beca me more s oph ist icated , pea k ing in 2 018 a ndremaining in the 550,0 0 0 -ton range since then. Our
pursuit of tastes that suit Japanese food, as well as ourhigh level of safety and quality, has advanced year by
year, and we are proud of our top-class credibility inthe world.



［t］

300,000
200,000
100,000
0

1951

1961

1971

1981

1991 2001

2011

2021 ［Year］

TheBrand-Name Pigs Raised Throughout Japan
About 40 years ago, there were only about 100 pig brands,■ Annual pig stock by prefecture

but nowadays there are more than 400. The main brands are〜10,000

crossbreeds such as LWD, but improved single breed brands〜100,000

like Kurobuta are also common. These pig brands all havetheir own unique characteristics in terms of color, flavor, andmeat texture, depending on the production areas and farmers
in various parts of Japan.

〜300,000〜500,000〜1,000,000
1,000,000〜

Processed Meat Products Made from Domestic Meat
This mark is placed on products madefrom 100% domestically produced meat.

Attention to Tastiness and HealthSpecial Attention to Feed

Japanese pork is characterized by its tenderness, juiciness,More t han 70 % of t he pigs ra ised in Japan a re LW D

Major pig fa rmers in Japan use feed conta ining plantand just the right firmness. This is achieved by a goodcross-bred between pure Landrace, Large Yorkshire White,materials such as corn and soybeans. In recent years, rice hasbalance of lean and fatty meat. The beautiful marbling inand Duroc breeds. The superior quality is the result of the

been modified for use as feed for pigs, and eco-feed, whicht he lea n meat ret a ins moisture a nd prov ides a r ich ,tireless efforts of generations of pig farmers in selecting andutilizes food scraps as an organic resource, is being used as afull-bodied flavor. Rich in protein, amino acids, vitamin B,

crossbreeding t heir stock . Japa nese processed meat

nutrient-rich feed. Pigs raised on eco-feed have fine, tenderand other nutrients, Japanese pork is made into delicious

products made from domestic produce are high-end items

muscle fibers which are expected to produce a healthy finish

and easy-to -eat processed meat products, contributing

used mainly for gift giving.

with a high concentration of beneficial nutrients.

greatly to people's rich dietary habits and health.

TheRecipe bychef Keiichiro Kurobe

Born in New York in 1985. In 2010 at Luce, Kurobe served as sous chef under Dominique Crenn, wholater became the only female chef in the US to hold three Michelin Stars. He was appointed executive

chef at Chanson Restaurant in the Royal Blues Hotel in 2014, where he received Florida's ﬁrst Relais &Chateaux award. In 2018, he opened Blackship as its executive chef, which was rated by the Los Angeles
Times as "the most interesting restaurant in Los Angeles." Upon his return to Japan in 2021, he opened
a California-style Kappo restaurant in Ginza.

Cali style ORYORI YUZAN KEIICHIRO KUROBE https://ginza-yuzan.com/

For professionals

Grilled Bacon Skewers
Superb combination of bacon flavor andrefreshing sourness!
Ingredients (1 serving)

60ｇ Bacon◆ sauce
200 ml soy sauce◆Sauerkraut

500 g chicken wings

200 g red cabbage,
shredded

100 g granulated sugar
50 ml maple syrup

A pinch of salt

150 ml sake

100 ml rice vinegar
A(sweetened sake)

50 g granulated sugar◆Pickled red onion
1 red onion
300 ml water
150 ml rice vinegar
100 g granulated sugar
50 ml 
C(sweetened sake)2 g kelp
A pinch of salt
2 g coriander
3 g black pepper
1 bay leaf

200 ml 

50 ml 

B(sweetened sake)

20 g ginger
1 onion1 garlic bulb
5 g bonito flakes
2 g kelp
2 or 3 
mushrooms(Japanese dried shiitake
mushroom)◆Decoration
Sliced apple,
as needed
Dill, as needed
Pickled mustard seeds,
as needed■Sauerkraut❶Shred the red cabbage and sprinkle with salt to remove
excess water.
❷Heat Ingredients A in a saucepan over a medium heat,bring to the boil, and pour over the red cabbage.

For home use

Nine Types of  Sushi
Beautiful colors, perfect for special occasions
and entertaining!

❸Marinate in a container for at least 1 day.

Ingredients (9 pieces, about 50 g per piece)◆Vinegared Rice◆Dry-Cured Ham Sushi

450 g warm rice

1 slice dry-cured ham

4 tbsp vinegar

10 g cream cheese

1 tbsp sugar
1/4 tsp salt

Italian parsley,
black pepper, to taste◆Roast Beef Sushi◆Loin Ham Sushi■Pickled red onion

1 slice roast beef

1 slice loin ham❶Cut the red onion in half.

 and sprouts,
to taste

1 sheet of  seaweed(about 5 x 10 cm)■ sauce❶Heat Ingredients B in a saucepan over a medium heat,bring to the boil and skim off the scum.
❷Simmer until water is reduced to half its volume, thenremove from the saucepan and strain.

❷Heat Ingredients C in a saucepan over a medium heat,bring to the boil, and pour over the red onion.
❸Marinate in a container for at least 1 day, then cut into
desired size pieces.

■Grilled bacon skewers❶Skewer the cubed bacon.
❷Grill the bacon skewers over charcoal. Coat with theumami sauce while grilling.
❸Serve the grilled bacon skewers with the sauerkraut,pickles, apple slices, dill, and pickled mustard seeds.

A

1 stalk of  herb

Dry-Cured Ham Sushi❹Onto a piece of kitchen wrap, place dry-cured ham,cream cheese, and a sushi rice ball from ③ in that order,
and wrap.
❺Remove the kitchen wrap and garnish the dry-cured
ham with Italian parsley and black pepper.

Roast Beef Sushi❻Onto a piece of kitchen wrap, place a thin slice of roast
beef, a little , and a sushi rice ball from ③ in thatorder, and wrap.
❼Remove the kitchen wrap and garnish the roast beef
with  sprouts.

Loin Ham Sushi■Vinegared Rice

❽Wrap the  seaweed around a sushi rice ball from ③.

❶Mix A well.

❾Drape the loin ham over the  seaweed and tie with aquickly boiled  stalk.

❷Add A to the warm rice, and let it cool while stirring.
❸Spread out kitchen wrap, place 50 g of ② on top, wrap
and roll into a ball. Repeat for the remaining 8 balls.

■Other Types of  Sushi❿Make  sushi using colorful ingredients such as
radish, cucumber and salmon roe, red radish, red heartradish, lotus root and greens, and shiitake mushrooms.

TheFor home use

Ham Pate Vegetable Sticks
Delicious combination of simple and gentle flavors!
Ingredients (2 servings)

200 g loin ham

3 tbsp mayonnaise

1 pack sour cream

40 g celery(Cream cheese can be used instead)

2 tbsp (20 g) capers
1/3 tsp salt

40 g carrot
4 radishes
1/2 cucumber

A little pepper

1/4 each of red andyellow paprika❶Cut the ham into bite-sized pieces.
❷Cut the celery, carrot, cucumber, and red and yellow
paprika into sticks.
❸Put the ham, sour cream, mayonnaise, capers, salt andpepper in a food processor and blend to make the dip.
❹Arrange the dip, radishes and vegetable sticks on a plate.

For home use

Sausage & Corn Stew
Rich in calcium, great for growing children!

For home use

Bacon and Clams Steamed with Seaweed
Rich in minerals, seaweed enhances absorptionof nutrients!

Ingredients (2 servings)

6 Vienna sausages

1 tsp garlic (grated)

2 small potatoes(about 240 g)

a little soy sauce

1/4 onion (50 g)

1 cup milk

1/4 cup water

120 g broccoli
1 small can of creamof corn (180 g)
10 g butterA

50 g bacon block

1 tbsp sake

100 g clams

1 tbsp water(with shells, sand removed)

1/3 tsp
consommé granules

10 g mixed seaweed

A little salt andpepper10 cherry tomatoes❶Peel the potatoes and cut into quarters. Roughly chop theonion and cut the broccoli into florets. Mix A together.
❷Heat the butter and garlic in a saucepan over a medium
heat. When fragrant, saute the onion in it.
❸When the onion is soft, add the potato and saute. Whenfully blended, add 1/4 cup of water.
❹Cover with a lid and simmer over a low heat for about 10
minutes, then add the corn cream and A. When the
mixture starts to boil, add the sausage and broccoli,
leave the lid slightly open, and cook over a medium-low
heat for 7 to 8 minutes.Season with a pinch of salt.



Ingredients (2 servings)

4 lemons(cut into wedges)

1/2 yellow paprika (80 g)
200 g  greens

2 tbsp olive oilA

A little salt andcoarsely ground
pepper❶Cut the bacon block into 1 cm pieces. Finely chop theyellow paprika. Cut the  greens into 4˜5 cm
pieces. Soak the mixed seaweed in water for about 5
minutes, then drain in a colander. Remove the stems
from the cherry tomatoes and wash well.
❷Put ① and clams in a frying pan, and pour in the sakeand water. Cover and place over a high heat for 1 minute,then cook over a medium-low heat for 7 to 8 minutes.
❸Remove the lid and pour A over the mixture.
❹Serve with lemon wedges and squeeze to taste.

Contact us
Japan Livestock Products
Export Promotion Council
Website : http://jlec-pr.jp/en/
Processed Meat Export Committee
Ham and Sausage Hall, 1-5-6 Ebisu,
Shibuya-ku, Tokyo 150-0013
Japan Ham & Sausage Processors
Cooperative Association
TEL 03-3444-1211 FAX 03-3441-8287
Email : ask@hamukumi.or.jp
http://jlec-pr.jp/en/meat/