Miyakonojo Pork: Local Food Guide (Miyazaki)

Miyakonojo, in the southwest of Miyazaki Prefecture, is a town of meat that boasts the top output in Japan for pigs and beef cattle. It ranks among the very top nationwide in municipal agricultural output, and 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 or rice, 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. Miyakonojo boasts the top output in Japan not only for pigs but also for beef cattle, making it one of the nation foremost livestock towns.

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. To enjoy it as a meal on your trip, choosing a shabu shabu or tonkatsu set at a specialty shop is a sure bet.

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.

Practical Travel Notes

• Miyakonojo ranks first in Japan for pig and beef cattle output. It is a livestock town among the top nationwide in municipal agricultural output.
• Brands are diverse. Each producer has its own character, from feed with sweet potato and barley to being raised on Kirishima underground water.
• To taste it, head to yakiniku shops, tonkatsu shops, and butchers. At a specialty shop a shabu shabu or tonkatsu set is a sure choice.
• Souvenirs and mail order are popular through hometown tax donations. Nationwide shipping is offered, and it can be bought at direct sales stands and product halls.
• The recommended way to eat it is shabu shabu. First taste the refined sweetness of the fat with nothing added.

Practical Information for Your Visit

• Standing as a production area: In the Ministry of Agriculture, Forestry and Fisheries' "Estimated Agricultural Output by Municipality, Reiwa 5," Miyakonojo City ranked first in Japan for the fifth consecutive year with a total of 98.10 billion yen. It also ranked first nationwide by item, with 32.7 billion yen for pork and 20.6 billion yen for beef cattle
• Public facility where you can buy them: Roadside Station Miyakonojo NiQLL (5225-1 Tohoku-cho, Miyakonojo City; grand opening on November 11, 2023)
• Direct sales area 9:00-19:00 (multipurpose room and kitchen studio 9:00-22:00, event plaza 9:00-21:00)
• Closed: January 1, and the third Monday of January, April, July and October (the following weekday if it falls on a public holiday)
• Parking: 198 spaces for ordinary cars, 18 for large vehicles, and 7 priority parking spaces
• Food hygiene note: The Ministry of Health, Labour and Welfare advises that pork and offal such as liver be heated thoroughly all the way through before eating. Eating them raw or undercooked can cause food poisoning from enterohemorrhagic E. coli and other pathogens
• Taking food home: Fresh cut meat must be kept refrigerated or frozen. Keep it well chilled, and consider combining it with longer-keeping processed products for peace of mind

* Opening hours and prices at individual restaurants and shops vary.

(Sources: official Miyakonojo City website, official website of Roadside Station Miyakonojo NiQLL, official website of the Ministry of Health, Labour and Welfare)