The farm in Kunigami village with abundant nature, it does not have the peculiar smell of the pig farm. The farmer says with the smile, "the meat is delicious because of the stressfree environment" In order to safeguard the health of the pigs, the farm is located in a remote area.
Aguu, a native pig of Okinawa is one of the three greatest pigs
in the world.
Consuming pork is the culture tradition of Okinawa.
Pork is essential for Okinawan cuisine.
It is said that "everything is eaten except the oinking." Pork contains high quality protein
is rich in vitamin B1that is effective for recovering from fatigue.
The leg, skin, face ears of the pig are commonly eaten in Okinawa they are rich in collagen
which keeps the elasticity of the skin.
Aguu, the Okinawan native pig contains less fat, less cholesterol is rich in glutamic acid
that gives a rich flavor compared to other pork.
The people of Okinawa eat pork almost every day take in enough protein,
therefore many elderly are healthy regardless of their age.
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 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
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!
It contains 3.5 times more glutamic acid than regular pork, two times more essential amino acid.
A great ingredient for various cuisines! You'll see the difference.
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.