Ichiro Nakayama Meister (meat processing)

Last Updated January 31, 2022

Ichiro Nakayama Meister face photo

Ichiro Nakayama, Ichiro Nakayama
Meat processing

Selected in FY2014 (19th term)
Lives and works in Aoba Ward

Born in 1948, Born in Yokohama
Study meat processing in Germany after training at a butcher shop
Established StattSinken Co., Ltd. in 1987
Manufacturing Meister (Ministry of Health, Labour and Welfare), Technical Certification Committee Member
“Yokohamajin Encyclopedia” (J: COM) Appearance video (outside site)

I want to bring excitement to people through making ham and sausages.

Mr. Nakayama has been particular about continuing to make "the taste of our shop that can only be served by ourselves" and "delicious things that people do not make".

Ham sausage, which is said to be a standard among the classics, has been researching and improving how to make it more delicious.

"I want to make ham and sausages that will impress people," he spent time and effort, without compromising, and worked on his work.

We have developed and sold Frank using pesticide-free cabbage purchased from local farmers and Yokohama-produced pork "Hamapaku", which has been well received. We are still working on the development of Frank using Yokohama vegetables other than cabbage.

In addition, we provide hands-on classes for making sausages, and provide guidance to students from elementary school students to high school students in the livestock department and local people. We also actively participate in local activities, such as opening our own products stores at inhabitant festivals and shopping street festivals.

Meister's skill

The work of Ichiro Nakayama Meister

He has a wealth of knowledge about pork, and pursues better ingredients without compromising on the selection of ingredients, such as changing the amount and type of side ingredients such as salt as well as pork.

In addition, since the taste of meat changes slightly depending on the season, we want to deliver products of the same quality and taste to customers regardless of the season, so we devise and devise a method of kneading sausages, thorough temperature control and careful work We make ham and sausages that make use of the taste and texture of the meat.

Profile

State of Meister Activities

Born in Yokohama.

At the age of 18, he joined a meat wholesaler run by his parents' home.

I couldn't forget the taste of the sausage that my father bought when I was a child, and I wanted to be involved in sausage making someday. While working, I trained sausage making at a butcher shop in Setagaya-ku for 5 years.

In addition, he studied his skills by participating in seminars at a German meat school and turned into a meat processing industry.

He founded Stat Sinken Co., Ltd. at the age of 38.

Major Awards

1997 SLAVAKTO Beer Burst Gold Award
1999 SUFFA Beer Burst Gold Medal, Beer Shinken Gold Medal, Conbeef Gold Medal
2000 SUFFA Raw Ham Gold Award, Germany Salami Gold Award
2016 Kanagawa Prefectural Excellent Skilled Engineer Award (Governor of Kanagawa Prefecture)
Received the 2019 “Contemporary Master Craftsman (Excellent Skilled Workers)” Award (Ministry of Health, Labor and Welfare)
Received the Medal with Yellow Ribbon in 2021

SLAVAKTO is a trade fair for meat products and meat-related equipment held in the Netherlands, where a meat processing food contest is held.
SUFFA is a trade fair for meat professionals held by the German Meat Processing Association, where a meat processed contest is held.

Sausage of Ichiro Nakayama Meister