Sausage by Gary Allen

Author:Gary Allen
Language: eng
Format: epub
Publisher: Reaktion Books

Street sausage vendor in Chiang Mai, Thailand.

The Japanese have no sausage-making tradition. In fact, it is possible that they did not begin producing sausages before the First World War. At that time, German prisoners of war being held in a Japanese internment camp in Narashino, just east of Tokyo, were ordered to demonstrate the methods used in the production of a dozen varieties of sausage. Yoshifusa Iida, an official who was interested in meat-processing methods, disseminated what he learned from the POWS. Those early attempts to adapt the methods to Japanese taste were not successful. In 1934, hot dogs were sold at an exhibition baseball game in the city of Nishinomiya, with Babe Ruth playing for the American team. The unfamiliar food was not a hit (many spectators ate only the rolls, throwing out the sausage). However, after the Second World War, the need for more processed foods led to the development of pork- and seafood-based sausages. By 1952, mass-produced fish sausages, made from Alaskan haddock, went to market. Today, ‘fish’ sausage is also made from salmon and whale. Paripori pork sausage supposedly takes its name, onomatopoetically, from the characteristic ‘snap’ made when one bites into a juicy sausage with a natural casing.

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