Yoshimi Horiuchi Meister (meat processing and cook)

Last Updated January 11, 2023

Takemi Horiuchi Meister Face photo

Yomi Horiuchi
Meat processing and cooks

Fiscal 2009 Selection (14th term)
Lives and works in Konan Ward

Born in 1945, from Miyazaki Prefecture
Started a butcher shop in Minami Ward in 1969
1970 opened Tonkatsu Bitonsa in Minami Ward
In 2009, patented for Kamayaki Tonkatsu
1st-class kitchen equipment construction technician, Manufacturing Meister (Ministry of Health, Labour and Welfare)

I want to make a major reform of the tonkatsu from Yokohama

Mr. Horiuchi, who was told by a friend, "I can't eat tonkatsu for my health," said how to turn oily tonkatsu into healthy food for those who want to eat but can't eat tonkatsu. I started to challenge the development of a method.

Mr. Horiuchi uses a stone kettle developed and patented by himself to bake a tonkatsu at a high temperature to remove oil, and the stomach does not lean, the chest does not beat, and the umami of meat is fully brought out. "Kamayaki Tonkatsu" was devised.

In addition, for those who are allergic to egg, Mr. Horiuchi has developed a unique manufacturing method that uses enoki instead of using eggs in the solution that soaks the meat before applying breadcrumbs (batter solution), and uses enoki to provide high nutritional value and a lot of umami ingredients (patent application).

"The motto of safety, security, and health is baked in a light pink that condenses the umami by baking loin meat in a kettle for 2-3 hours at a low temperature." This is a major reform of Horiuchi's style.

Mr. Horiuchi says his dream, "I want to send Kamayaki Tonkatsu as a healthy food from Yokohama to the whole country and the world."

In addition, we are engaged in activities to convey the feeling of "wining ourselves" and " never giving up" and the technology of meat processing to elementary and junior high school students.

Meister's skill

Gomi Horiuchi Meister and Meat

At the meat processing contest award ceremony, Mr. Horiuchi was impressed by not only his own meat processing technology but also Japan's technological advancement, and was impressed by working on further improving his technology and making good products suitable for all parts of the carcass. We process in a way and devise tools, high quality meat, spices, seasonings, etc.

The beautiful pork Hama jerky made of carefully selected high-quality thighs was also certified as Yokohama Goods 001.

Profile

Keimi Horiuchi Meister and Kama

Born in Miyazaki Prefecture.

At the age of 18, he joined a meat specialty store in Tokyo.

After working at a meat shop in Yokohama, he opened a butcher shop at the age of 22.

After that, we opened a tonkatsu store.

While working on meat, he started making ham sausages.

From 1993 to 1996, with the skills cultivated, in the Netherlands, the home of ham, sausage, and wiener, challenged the contest of the Dutch International Meat Processed Products Expo (SLAVAKTO), and won numerous gold awards for pork jerky and Hamoncelano (produced ham).

Major Awards

1993 Dutch International Meat Processed Products Contest Pork Jerky Gold Award, Hamonserano Gold Award, Choriso Gold Award
1994 Dutch International Meat Processed Contest Pork Smoke Lever Gold Award
1994 SLAVAKTO Beef Jerky Gold Award
1996 Dutch International Meat Processed Contest Lotusham Gold Award

SLAVAKTO is a trade fair for meat products and meat-related equipment held in the Netherlands, where a meat processing food contest is held.

Hama jerky