Choose the ingredients.
Flavor begins where it is raised.
Pork raised in its own region, including Yoka Pork and Kyotamba Pork. Our handcrafted bacon begins with understanding each ingredient and bringing out its character.
OUR CRAFTSMANSHIP
The Craft of ENJIN
Respecting ingredients. Layering aroma.
SMOKED WITH CAREGood flavor begins
Good flavor begins
with time and care.
Understanding each ingredient and choosing its smoke.
Taking our time, working carefully, one step at a time.
This is the craft we practice at our Kannabe smokehouse.
FROM INGREDIENT TO SMOKEBefore the first bite:
Before the first bite:
four steps, by hand.
Follow the making of ENJIN’s handcrafted bacon, from the raw ingredients to the finished smoked product.
Cure slowly.
Give the flavors time to come together.
We blend salt, spices and herbs, allowing the pork to cure slowly. Care at every stage brings the natural richness of the meat together with the aromas of the seasonings.
Layer the smoke.
Japanese cherry, oak and charcoal.
Different woods create different aromas. We use our own wood-chip blend and charcoal, carefully smoking each ingredient to bring flavor and aroma into balance.
Let experience guide the finish.
Working with each day’s ingredients.
We watch the temperature, humidity and condition of the ingredients, checking the finish as we work. Inherited skills and experience guide the care we give each batch.
MADE FOR YOUR TABLEThe care we put in
The care we put in
lingers at your table.
Enjoy it as it is, or add it to a familiar dish.
Take your time with your favorite drink.
The time spent making it
becomes time for you to enjoy.
A craft passed down
in Kannabe.
Smoking skills passed from the first generation to the second.
The people who raise the ingredients, make the food and enjoy it.
We value these connections as we continue working with ingredients and smoke.
From a small workshop,
a love of smoking, passed on.
1989: The beginning of Seikatsu Kobo Komien.
ENJIN’s roots lie in Seikatsu Kobo Komien, a small workshop in Kami Town, Hyogo. In 1989, first-generation smoker Toshio Inoue began teaching himself to smoke food, hoping to try something new in Tajima and enrich the region’s food culture.
Beside Michi-no-Eki Hachikita on National Route 9, he smoked duck, venison, eggs and more. His dedication and love of smoking earned a following among souvenir shoppers and returning visitors from other prefectures.
From Toshio Inoue to the second generation, Daisaku Inoue.
Growing up with smoked food, Daisaku Inoue trained as a chef at a local ryokan after high school. Seeing his parents enjoy their work drew him into the workshop. He became absorbed in the depth behind smoking’s simple methods, carrying on the first generation’s skills and spirit.
May 31, 2015: A new chapter in Kannabe Highlands.
The journey from a small workshop in Kami Town continued to Kannabe Highlands in Toyooka City. A restaurant offering smoking experiences opened that day, creating a place to share the pleasure of making and enjoying smoked food.
A culture of smoking in Tajima.
Our dream is a Tajima region with many smokehouses, each expressing the ingredients and natural aromas of its own area. That dream, born in a small workshop, still guides our work today.
Our process / Bacon
Time and care become flavor.
Rooted in Kannabe
Crafted alongside Kannabe’s nature.
Our belief
Our dedication is in every step.
ENJIN, recognized for its flavor.
- Rakuten Ichiba Monthly Outstanding Shop Award
- No. 1 in Rakuten Ichiba’s Cheese & Dairy Products Ranking
- Grand Prix, 75th Japan Food Selection
Award-winning product: Four Smoked Cheese Set - Highly ranked among Toyooka City’s furusato nozei return gifts
Awards and rankings refer to past results.
ENJOY ENJIN