Okinawa is rapidly earning recognition in Japan as well as overseas as a producer of pork.
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 (dry-aged pork): a great gift from Okinawa's natural bounty. 
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.
About 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.
A great ingredient for various cuisines! You'll see the difference.
Delicious Kariyushi Jukusei Ton is good for Japanese as well as Okinawan dishes with its light taste.
You can also use this pork in other cuisines such as Chinese and Western. Choosing Kariyushi brand pork will make a difference in any meal of any style. Be sure to try this produced-in-Okinawa pork, an established pork brand that is recognized in Japan for its quality.
●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.
