A German opinion about Japanese sausages 🇩🇪 I really love your documentary! Finally I see how they make sausages in Japan! ❤ --- To be honest, when I lived in Japan for some time I always asked myself why there were so many big pieces of fat in the sausages 😢 Even the spice of sausages in スーパー was always nearly perfect balanced! But I always wasn’t used to the juice of fat coming out and unfortunately my stomach couldn’t handle it very well. In a beautiful city in Saitama was also a „Bratwurst“ selling shop! And I really wanted to eat this one!! The spices were on point and really good - but it tastes so fatty again and without that Bretzel I wouldn’t have been able to eat it… there were many Japanese people around me and they ate it natural. I was impressed! In Germany this kind of sausages has a fine structure, a light taste, barely juice comes out and big pieces in there are unusual, too. But it’s the German way - tastes are different all around the world! I also visited different German Christmas markets. My Japanese friend and me ordered a sausage plate - and in one of the different kind of sausages was a big piece of a decoration??bone…. Never saw that before and really confused me 🙈 All in all, your sausages look like a combination of German and Japanese sausages! Please continue to make them!! I’ll definitely want to try them! (even my stupid stomach is too sensitive!) --- Now, after this documentary, I’m so hungry!
Delighted to receive your comment about this documentary from a viewer in Germany. 🇩🇪🥰 It appears that the authentic sausages from Germany and those from Japan differ. I would love to visit Germany someday and savor sausages while enjoying beer. 🌭🍺😋 Thank you for your kind words and support. ❤️ P.S. 🎄🌭😆
I love to see creative solutions to things, such as having the casings on tubes for easy loading into the machine. Lovely video! Literally showing us how the sausage is made. :)
I really love to taste that Hayama Natsumikan Rosemary sausage. That got my attention. I really like the shop owner explaining his passion for his business.
@@cookingwithdog It felt like one full hour went by in 10 minutes. It was nice to see their operations and staff doing their work. The owner is very experienced, and I wish to meet him in person. Also, I want to eat their special sausages when I visit Japan. You did a great video, congrats.
Thank you for the video. It may just be a translation error, but the butcher kept referring to fascia (connective tissue, silverskin) as tendons. Tendons are the gistly hard material that connects muscle to bone.
Just finally finished this up and it’s so fantastic! Thank you for making it and thank you to the talented butchers and chefs for sharing their knowledge and time. I’m so hungry now 😂😂
Bonjour et merci pour ce beau reportage . Ayant prévu de visiter la ville de Yokosuka en novembre prochain je me ferais un plaisir de leur rendre visite . Bonne journée à vous et continuer comme ça .
Super fascinating documentary! Does Japan have much of a culture or history of less emulsified or more "chunky" sausages? Something more like a German bratwurst that has visible pieces of meat and fat and a coarse texture.
I really hope that amazing butcher is saving some of those fat scraps to render (for himself or business) or sell to make super high quality suet/tallow! Rendered beef fat is amazing and is traditional in some kinds of global cooking.
Спасибо за фильм. Очень хороший, очень интересно. И рецепты будут полезны, только куттера нет, а блендер не справляется. Ел колбасу со шпинатом и колбасу с зеленой капустой, но вполовину не такие зелёные.
Great documentary! ☺️
Thank you so much for your generous support! 😭🥰 Wishing you a wonderful weekend! ❤️
you mean dogumentary!
Oh I love this change-of-pace please more documentaries like this even if they're just 10-15 minutes shorts
Thank you for your feedback! 😃 Glad to know you enjoyed the documentary-style video!
Amazing! So happy to see you guys making such long and interesting videos!
Thank you for your kind words! 😊 Hope you will enjoy it until the end! 🍖
A German opinion about Japanese sausages 🇩🇪
I really love your documentary! Finally I see how they make sausages in Japan! ❤
---
To be honest, when I lived in Japan for some time I always asked myself why there were so many big pieces of fat in the sausages 😢
Even the spice of sausages in スーパー was always nearly perfect balanced!
But I always wasn’t used to the juice of fat coming out and unfortunately my stomach couldn’t handle it very well.
In a beautiful city in Saitama was also a „Bratwurst“ selling shop! And I really wanted to eat this one!! The spices were on point and really good - but it tastes so fatty again and without that Bretzel I wouldn’t have been able to eat it… there were many Japanese people around me and they ate it natural. I was impressed!
In Germany this kind of sausages has a fine structure, a light taste, barely juice comes out and big pieces in there are unusual, too. But it’s the German way - tastes are different all around the world!
I also visited different German Christmas markets. My Japanese friend and me ordered a sausage plate - and in one of the different kind of sausages was a big piece of a decoration??bone…. Never saw that before and really confused me 🙈
All in all, your sausages look like a combination of German and Japanese sausages! Please continue to make them!! I’ll definitely want to try them! (even my stupid stomach is too sensitive!)
---
Now, after this documentary, I’m so hungry!
Delighted to receive your comment about this documentary from a viewer in Germany. 🇩🇪🥰 It appears that the authentic sausages from Germany and those from Japan differ. I would love to visit Germany someday and savor sausages while enjoying beer. 🌭🍺😋 Thank you for your kind words and support. ❤️ P.S. 🎄🌭😆
Thank you so much for the multilingual translations as always! It's so great and educative.
Glad you found it educational! 😍 Thank you for watching! 💕
Thank you for this wonderful dogumentary and taking the time and effort into including subtitles!
So glad to hear that you enjoyed the dogumentary! 😍 Thank you for your kind words! ❤️
This is a really wonderful documentary. Thank you for sharing, and for ensuring that there are high-quality subtitles!
Happy to know you enjoyed the documentary and liked the subtitles! 😍 Thank you for your kind words! 💕
Dogumentary
because Francis is a dog
絶対に魅力的です。 素晴らしいドキュメンタリーで、オーナーは自分の技術にとても熱心でした。 あのお店で働けたらいいのにと思います。 本当にありがとう
ドキュメンタリーを最後まで楽しんでくれてありがとうございます！お店のオーナーもコメントとても喜ぶと思います😍 いつかここのソーセージを食べる機会が来ると良いですね！🌭💕
Incredible! I look forward to more dogumentaries. You can learn so much from watching a master work.
Glad you enjoyed the video! 😊 Hope to produce more dogumentaries! Thank you for your support! ❤️
I love to see creative solutions to things, such as having the casings on tubes for easy loading into the machine. Lovely video! Literally showing us how the sausage is made. :)
Thank you! Glad you enjoyed it! 😍 Hope they will be able to produce more and more sausages! 🌭🌭🌭🌭🌭😆
Very, very interesting.....Amazing.
Bye from Italy 💖👍👏🇮🇹
Glad you enjoyed it! 😍 Thank you for your message from Italy! 🇮🇹💕
Amazing dogumentary! I wish I could visit in person. Thanks for sharing with us.
Our pleasure! Glad to know you enjoyed it! 😍 Thank you! ❤️
This video is sooooo well produced!!
Thank you so much for your kind words! 😍🌭
I loved that he goes the extra step to make sure his customers enjoy a proper steak so he provides ice to keep it cold
I like that he provided suggestions to fully enjoy the steak! 🥩😋
This is amazing! Thank you for showing us the inside story of great butchery and sausage making.
Glad you enjoyed our dogmentary! 😍 Thank you for watching until the end! 🌭
So cool! I like this dogumentary
Thank you! 😊🐩❤️
I need to try these sausages
🌭🌭🌭🌭🌭🌭😋👌
Fascinating! I enjoyed every minute.
So glad to hear that! Thank you! 😍💕
Such an interesting documentary, thank you for taking the time and effort to share this with us, Francis-san and Chef-san! It was very enjoyable!
藤原組長これからも頑張って美味しいソーセージ作ってください
Okay but cooking with DOGumentary is genius!
Thank you! 😆🐩📹
What a nice store! Makes me hungry.
Thank you for watching! 🍖😋
I really love to taste that Hayama Natsumikan Rosemary sausage. That got my attention. I really like the shop owner explaining his passion for his business.
Thank you for watching the entire video! 🍊🌭😍
@@cookingwithdog It felt like one full hour went by in 10 minutes. It was nice to see their operations and staff doing their work. The owner is very experienced, and I wish to meet him in person. Also, I want to eat their special sausages when I visit Japan. You did a great video, congrats.
I love these Dogumentaries!
Thank you for watching! 🌭😍
This is so mesmerising! Thank you.
Glad you enjoyed it! 😊
@@cookingwithdog I did!
I want to try that green sausage so bad!
It's time to visit Yokosuka, Japan! 😆✈️🍖🥬
なんてすごい情熱❤️🔥美味しそすぎます😋こんなすごいソーセージ見たことない😍絶対に食べたい‼️
いつも愛情をもった動画をありがとうございます😊毎回楽しみにしています🎁
うれしいコメントありがとうございます❣️訪問したくなるお店ですよね！🌭😋店主さんとても喜ぶと思います😍
What the heck! This is so cool!! Hope this gets some views, but even if not, the effort is so cool and really appreciated!!
Hope this receives more and more views! 😆🙏 Thank you for your kind words! ❤️
Cooking with dogumentary!!! 😂😂❤❤❤
🐩umentary! 😆💕
This man is a treasure box of knowledge.
There's a lot of insight watching professionals and their craft. Thank you for this new content! :D
So glad to hear that you enjoyed watching this video! Thank you! 😍
Great video! Thank you
Glad you liked it! Thank you! 😍
looks delicious!
The sausages were delicious! 😋
Thank you very much.
Glad you enjoyed it! 😃 Thank you! 💕
Those kind of hot dogs they're discussing in 52:55 - they are super popular on Polish gas stations 😂
Interesting! 🌭😋 Need to try it out when visiting Poland! 🇵🇱😆
Thank you for the video. It may just be a translation error, but the butcher kept referring to fascia (connective tissue, silverskin) as tendons. Tendons are the gistly hard material that connects muscle to bone.
Thank you for pointing it out. 🙇♂️ I've revised it to 'tough gristle pieces' instead of 'tendons.' 🥩😊
Wish I could binge this right now! Saving for later tomorrow ❤
Thank you! Have a great weekend! 😍❤️
Just finally finished this up and it’s so fantastic! Thank you for making it and thank you to the talented butchers and chefs for sharing their knowledge and time. I’m so hungry now 😂😂
This is an amazing documentary. ❤
Thank you so much! 🥰🌭💕
Looks amazing!
Thank you! The sausages were delicious! 🌭😋
Hello from Costa Rica, that's amazing, looks very delicious.
Glad you enjoyed watching the sausage video! 😊 Thank you for your comment from Costa Rica! 🇨🇷
@@cookingwithdog Thank you 😊
Bonjour et merci pour ce beau reportage . Ayant prévu de visiter la ville de Yokosuka en novembre prochain je me ferais un plaisir de leur rendre visite .
Bonne journée à vous et continuer comme ça .
Ravi d'apprendre que vous allez visiter cette boucherie en novembre prochain ! 😍 Merci beaucoup d'avoir regardé notre documentaire !
Вкусно! Спасибо шеф! 👍👍👍 Delicious! Thanks chief! 👍👍👍
Большое спасибо за просмотр видео! 😊
@@cookingwithdog 👍👍Я учусь у Вас готовить! Вам большое СПАСИБО !👍👍I'm learning how to cook! Thank you very much!👍👍
Super fascinating documentary! Does Japan have much of a culture or history of less emulsified or more "chunky" sausages? Something more like a German bratwurst that has visible pieces of meat and fat and a coarse texture.
Thank you! 😊 I believe emulsified sausages are more popular in Japan, but this meat shop also produces a product similar to German bratwurst. 🍖
I really hope that amazing butcher is saving some of those fat scraps to render (for himself or business) or sell to make super high quality suet/tallow! Rendered beef fat is amazing and is traditional in some kinds of global cooking.
I think the owner provided the steak and the leftover fat to the customer so that they can cook it using that fat at home. 🥩😋
コンベーフは凄く美味しいです大好きです
今度コンビーフ食べてみたいです🥩😋
Let's sausage!!!
🌭😍👍
This place is soooo far from me!😢 They need to open a shop in Aomori too!
Hope you will have a chance to visit Yokosuka someday. 😊 By the way, they have an online shop where you can order some of their products. 👌
52:48 In Czechia
🌭🇨🇿😋👍
Does someone recognize the song playing at 1:37 in the bg? I recognize it from a long time ago but can't remember!
Amazing! I want a t-shirt from the shop!
Thank you! The t-shirt looks cool! 😃
OMG i want to eat it all!!!
Delicious! 🌭😋👍
Oh maan I wanna eat them all.
Hope Chef will have a chance to visit this meat shop someday! 👩🍳😊 Thank you for watching. 💕
อยากไปเที่ยวญี่ปุ่นจัง
ยินดีที่ได้ยิน! หวังว่าคุณจะมีโอกาสเยี่ยมชมประเทศญี่ปุ่นเร็ว ๆ นี้ ✈️😊
Enjoyed the video . . . but wish Francis could have translated.
Thank you! 😊🐩💐💕
If there was a store like this in the town where I live, I would go there every day to buy it, but unfortunately Yokosuka is too far away.
Спасибо за фильм. Очень хороший, очень интересно. И рецепты будут полезны, только куттера нет, а блендер не справляется.
Ел колбасу со шпинатом и колбасу с зеленой капустой, но вполовину не такие зелёные.
Рад, что вам понравилось видео! Интересно узнать, что в других странах также есть зеленые колбасы. 😋
❤❤❤❤🎉🎉🎉🎉🎉🎉
Thank you! 😍
Did her dog passed away?
how many mark ruffalo is this one
ひげがソーセージに入らないか？
話しながら作業するならマスクはしてほしいかな。
コロナ最盛期が過ぎても食品扱うなら普段から意識をもってもらいたい。
藤原組長ソーセージ屋初めたんだね