One of the fondest food memories from my many trips to Japan is waking up to the buffet breakfast. The thing I always look forward to is those little arabiki sausages. They are so juicy, smoky, and just snaps when you bite into them! As with many things, the Japanese have an uncanny ability to take food from other cultures and make it distinctly their own, often with a level of precision and refinement that makes it even better.
The good news is, you don’t have to fly to Japan to enjoy that same experience anymore! You can now find their ham, sausages and deli meats right here in Singapore!
Leading the entry into Singapore’s market is the Japan Ham & Sausage Processors Cooperative Association. It brings together Japan’s top producers of ham, sausage, and bacon as the Processed Meat Export Council. The Cooperative was formed to help members share resources, technology, and expertise. Together, they promote exports that reflect Japan’s high standards of quality and safety.
Now in their second year in Singapore, they continue to showcase Japan’s unique approach to processed meats. Each product is made with premium pork and beef material and crafted with care. The same spirit of omotenashi is Japanese hospitality, runs through their work, reflecting the dedication that makes Japanese cuisine loved around the world.
I recently attended their media launch event at the Japanese restaurant in Singapore and had the pleasure of meeting Masahiko Suneya San, the Managing Director of the Japan Ham & Sausage Processors Cooperative Association. Over an engaging chat (and plenty of tasting, of course), I learnt what makes Japanese ham and sausages so distinctive.
It’s not just about the ingredients – though the use of premium pork and beef certainly plays a big part. It’s also about the meticulous attention to texture, flavour balance, and consistency.
Arabiki Sausage
Let’s start with those little arabiki sausages. The good news is that Japan’s No. 1 arabiki sausage, SCHAU ESSEN, is now in Singapore! It’s made by NH Foods, the company that actually invented the arabiki sausage in Japan. First launched in 1987, SCHAU ESSEN quickly became a household favourite. You’ll find it on breakfast plates and in neatly packed bento boxes across Japan.
The word arabiki means “coarse chop” in Japanese. It refers to the coarsely ground pork used in the sausage. People love it for its juicy, smoky flavour and that signature paripari snap. That snap comes from the use of specially selected natural sheep casing.
Cooking it is as simple as boiling the sausages for three minutes and you can enjoy a plump, juicy sausage bursting with flavour. It’s a perfect example of the Japanese knack for taking a foreign food and making it uniquely their own.
The sausages are delicious on their own. But with a little creativity, you can turn them into a gourmet dish. That’s exactly what the chef at Maetomo Restaurant did. He used them in a classic Spanish tapas dish — Ajillo with Sausage and Vegetables.
The sausages are gently cooked in olive oil with seasonal vegetables, garlic, and herbs. The rich umami and saltiness of the arabiki sausage blend beautifully with the fragrant garlic infused oil. The vegetables add sweetness and texture. It’s a perfect example of how these humble Japanese sausages can be elevated into something restaurant-worthy.
Nama Ham
Nama ham is the Japanese take on prosciutto. The word “nama” means raw. Unlike cooked ham, it isn’t heated during production. In Japan, “ham” doesn’t just mean meat from the leg, as in the West. It can refer to any meat cured in a similar way.
For this nama ham, the loin is used. The meat is cured in a brine solution, then carefully frozen. This process removes bacteria while preserving the ham’s natural flavour and tenderness. The result is a moist, melt-in-the-mouth ham. Each slice is paper-thin for the perfect balance of texture and taste.
Saveur Nama Ham is produced in Hokkaido, Japan’s northernmost island. The region’s cool climate, clean air, and pristine environment make it ideal for premium food production. Sea salt from the Seto Inland Sea is used to cure the ham. This gives it a delicate sweetness and a silky, refined texture.
It’s ready to eat straight from the pack. You can enjoy it on its own, or pair it with cheese, salad, or fresh melon. At the tasting, the chef served it with ripe persimmon. The gentle saltiness of the ham blended beautifully with the fruit’s natural sweetness, and the softness of the ham makes it very easy to chew. It’s a simple dish that delivers a perfectly balanced hors d’oeuvre and reflects the delicate nature of the Japanese palate.
Roast Beef
In Japan, the term “roast beef” is a bit of a misnomer. The beef isn’t actually roasted. Unlike its Western counterpart, Japanese roast beef is a deli staple enjoyed in a very different way. It usually comes in a small block, ready to be sliced thin. The tender slices pair beautifully with salads or can be draped over a nugget of sushi rice.
Often made with wagyu, the beef shows off the marbling we all admire. Instead of roasting, it’s usually vacuum-packed and cooked sous vide for perfect tenderness. Some producers will sear the exterior before cooking, adding a subtle, aromatic flavour that elevates the meat.
Bottom: Roast Beef Temari Sushi, Roast Beef Rice Bowl, Roast Beef Toasted Sandwich
Keeping a block of Japanese roast beef in the fridge is both practical and delicious. The chef demonstrated three simple ways to enjoy it. Draped over a nugget of sushi rice. Used as a topping for donburi. Or tucked into a sandwich. Each dish shows just how versatile this roast beef can be.
White Ham
The White Ham from Nissin Meat Products is a premium Japanese-style ham. It is crafted with care using specially selected domestic pork and lightly cured. This preserves its delicate flavour and tender texture, showcasing the quality of the Hokkaido pork. The result is a refined taste that is distinctly Japanese.
It is perfect for sandwiches, salads, or charcuterie platters. Its subtle, natural sweetness lets it shine on its own. It also pairs beautifully with a variety of accompaniments. At the tasting, the chef used it to create a delicious salad.
Where Can I Taste the Products?
Some products, like the SCHAU ESSEN Arabiki sausage and Saveur Nama Ham, are already on supermarket shelves. Others are being rolled out gradually.
Maetomo Japanese cuisine Kaiseiki & Sushi will feature some of the dishes mentioned in this post as a free add-on to their omakase menu.
Schedule:
10 – 16 November 2025:
- Persimmon Nama Ham from AIR WATER AGRI&FOODS INC.
- Roast Beef Temari-Sushi from THE DAIWA CO.,LTD.
17 – 23 November 2025:
- Roast Beef Temari-Sushi from ZEN-NOH International Asia Pte Ltd.
- Sausage Ajillo (Garlic Shrimp) from NH FOODS LTD.
Conclusion
It’s great to see Japanese ham and sausages appearing on our local food scene. They are crafted with care and have a distinct Japanese character that sets them apart from what we usually find. From juicy arabiki sausages to delicate nama ham, each product reflects the Japanese dedication to quality, flavour, and attention to detail. Everyday meals can now become a taste of Japan.
So make sure you look out for them on supermarket shelves! Or if you are a commercial buyer for your restaurant or other food service establishment, reach out to your distributor for more information!
This post is made possible by The Japan Ham and Sausage Cooperative.
