Hello everyone, I'm Iori Ishikawa, in charge of meat processing in the manufacturing and sales department.

This time, I'd like to introduce the development process of our new product, fin fillet marinated in ginjo sake (tentative name).

First, let me briefly explain what pork tenderloin is. Pork tenderloin is a rare cut of meat, with only about one kilogram obtainable from a single pig. It is known for its extremely tender and fine texture, and is a healthy food that is low in fat, high in protein, and low in calories. It is rich in vitamin B1, and because it is a part of the pig with little muscle movement, it has the finest and most tender texture of all pork cuts.

Using tenderloin with these characteristics, our manufacturing and sales department is developing a new product, Kangamori Kogen Pork Tenderloin Slices Marinated in Ginjo Miso, using our already popular ginjo-marinated miso.

There's still a lot to consider in the manufacturing process, such as adjusting costs and the number of steps for mass production, finding the right balance of cuts to allow the miso to blend, and most importantly, ensuring that the taste will truly please our customers. However, we want to continue developing our products so that one day, customers who purchase them will say, "That was delicious!"

We will continue to work diligently every day to deliver our products to even more customers, so we would appreciate your continued support of our Meat Manufacturing and Sales Department.