Hello!
This is Kodai Sasaki from the Tokyo office.

Today we're talking about smoked liver, which was newly released in April.
I would like to introduce myself.

Actually, Sasaki is a big fan of organ meat!
When I was in Iwate, I often went out to eat with my classmates and juniors...

That's why I decided to try out the newly released smoked liver from April.
What if I don't introduce you? ! ! and
I would like to put all my heart into this blog.

First, let's start with the liver, which is the raw material for this smoked liver.
In fact, we use the liver of Tategamori Kogen pigs that we raise at our company.
I use it 100%.
I received lots of love in an environment surrounded by nature.
Pork liver is neither bitter nor acrid.
Even customers who don't like liver can enjoy it.

Then, sprinkle the liver with Sakura chips until it becomes moist.
I'll smoke it! ! !
The technique of the craftsmen in the workshop creates a moist texture and
This product has a wonderful smokey scent!

Not only for wine and whiskey, but also for snacks.
It's fully heated, so it's perfect for easily replenishing your iron intake!

I, Sasaki, slice it thinly as an arranged dish.
I also stir-fry chives and make ``special levanilla''!
The smell of smoke and the flavor of chives are different from the usual levanilla.
It's addictive! ! !

You can order it at our farm market or by mail order.
Quality markets in Tokyo are also starting to carry them one by one.
I would appreciate it if you could pick it up if you see it.

That's it for a salesman who loves levers.
Sasaki introduced a new product.