Meat Processing at ARI: Part 2
Mr. Hideo Koide from Neu Frank in Nasu returned shortly after the first class to continue teaching us how to process meat and produce bacon, jerky, tea ham (chashu), and meatloaf. On a sunny afternoon, Participants quickly assembled in the kitchen, eager for the lesson of the day. Mr. Koide started explaining the processing for each item, bowls of seasoning and ingredients laid out before him. Participants immediately got to task and worked hand in hand to prepare jerky and tea ham: chopping up garlic and onion, mixing various ingredients … Read more
