Pork
Pork (Butaniku: 豚肉)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Sakurajima, Kirishima in Kagoshima-ken (Kurobuta), Yamagata-ken (Hiraboku-sangenton) and Okinawa-ken (Agu Pork)
Recommendation.
Shabushabu, tonkatsu (fried cutlets), sauteed with vegetables In summer, reishabu (chilled boiled pork) and with ponzu (citrus-sauce).