Miyakonojo Pork

Miyakonojo, in the southwest of Miyazaki Prefecture, is a town of meat that boasts the top livestock output in Japan for cattle, pigs, and chickens alike. Its pork above all holds a diverse array of brands, with distinct sweetness of fat and savoriness of meat. Raised by quality feed, rich nature, and the dedication of its producers, it is a pork production area that represents Japan.

Highlights

Miyakonojo has many brand porks. Some add sweet potato or barley to the feed, some are raised on the underground water of the Kirishima range, and some are given yuzu, rice, or acorns, each producer honing the meat quality with its own dedication. Especially well known is a fine group descended from black pig bloodlines. Free of any off flavor, with sweetness in the fat and a tender texture, it is characteristic. As shabu shabu the refined sweetness of the fat stands out, and as tonkatsu the juicy savoriness comes to the fore.

Enjoying the Seasons

Pork is delicious all year round, but in the cold season warming the body with shabu shabu or hot pot is exceptional. The sweetness of the fat melts into the stock, and it can be enjoyed without waste down to the finishing rice porridge. In summer, chilled shabu or stamina dishes can revive an appetite dulled by the heat. In Miyakonojo, local specialties using pork such as menchi katsu are also cherished.

Access and Basic Information

You can taste brand pork at yakiniku shops, tonkatsu shops, and butchers throughout Miyakonojo. It is also highly popular through hometown tax donations, and shipping nationwide from the production area is possible. Direct sales stands and product halls in the city offer local brand cut meat and processed goods.

A Quick Tip

First try shabu shabu and savor the sweetness of the fat. Rather than ponzu, take a bite with nothing added at all. The refined sweetness and savoriness unique to Miyakonojo pork will spread through your whole mouth just as it is.