Kagoshima kurobuta
かごしま黒豚Ingredient
Kagoshima kurobuta suits anyone who wants to taste the prefecture's prized black pork where it is raised, and it costs more than ordinary pork.
Where to eat Kagoshima kurobuta · 1 place
Kagoshima's producers' council traces the breed to pigs the Shimazu lord Iehisa brought to Satsuma about 400 years ago. In the early Meiji years farmers crossed them with Berkshires from England, and by the late 1950s Kagoshima black pork was the byword for good pork in Tokyo.
The prefecture's tourism site says the pigs are finished on sweet potato, which gives meat that tastes clean and tender, without greasiness. Black pork numbers fell sharply after cheaper white breeds arrived in the late 1950s, and the council credits the farmers who kept the black pigs going for its return.
Quick answers about Kagoshima kurobutaよくある質問
What makes Kagoshima kurobuta different?
Kagoshima kurobuta is a black Berkshire-cross pork raised in Kagoshima and finished on sweet potato. The prefecture's tourism site describes the meat as tender and clean-tasting.
How do you order Kagoshima kurobuta?
Try it as shabu-shabu, as tonkatsu or slow-braised as kakuni. The producers' council lists designated restaurants on its website.
When is Kagoshima kurobuta in season?
Kagoshima kurobuta: All year.
Where can you eat Kagoshima kurobuta in Japan?
Places we list for Kagoshima kurobuta include Ichiniisan, Amu Plaza Kagoshima.