In praise of local pork


In praise of local pork

by: Okinawa Prefectural Government | .
published: April 29, 2015

Pork is rich in vitamin B1, said to be effective in easing fatigue. Pork is a must-eat food in a hot place like Okinawa. It's said Okinawans love pork so much so that they eat every part of the pig except its squeal. There are myriad ways to prepare and eat various parts of the pig.

Kariyushi Jukusei Ton is high-quality pork locally produced in the spectacular natural environment of Okinawa, surrounded by beautiful waters and graced with dark green forests. With a unique storage method, Kariyushi pork undergoes an aging process to increase its flavor. You'll discover the delicious, genuine flavor of pork with Kariyushi Jukusei Ton.

Using locally produced fresh pork!

Sweet and tender!

It contains 3.5 times more glutamic acid than regular pork, and two times more essential amino acid.

Okinawan pork can be enjoyed in lightly seasoned Japanese cuisine as well as in Okinawan cuisine, which boasts a wide variety of pork dishes. It also goes well with other styles of cooking ranging from Chinese to Western, providing an excellent means of bringing out a richer flavor. In addition, Okinawan pork is recognized in Japan as a premium brand, providing a great business opportunity to promote the local brand.

While its meat is an established pork brand, aguu is a high-grade local breed of pig originally bred from a native pig of the same name that has inhabited the island since the time of the Ryukyu Kingdom.

Since the original aguu breed was dwindling in number, a prototype of today's black-haired aguu was produced during the Meiji period by cross-breeding the indigenous aguu with Western breeds for easier reproduction, also providing a succulent meat. For greater productivity, male pigs of the mixed breed began to be crossbred with females of the Western breeds. This mixed breed, looking like a panda with its black spots, has become the aguu of today that is produced in Okinawa.

What is aguu?

Aguu is Okinawa’s premium pork produced from a breed that bears traces of the nat•ve breed which has inhabited the island since the days of the Ryukyu Kingdom. It is rich in glutamic acid, a type of amino acid known for “umami,” a component said to be a source of good flavor “Due to the limtted number of aguu pigs produced in Okinaw, aguu is popular as very rare pork.

Perfect for health-conscious people!
Compared to regular pork, aguu is low in cholesterol. Ideal for people who care about good health.

Aguu has a tasty flavor called umami, or sweetness.
The source of its rich flavor is glutamic acid, a type of amimo acid that makes the meat tender and gives it a rich