Japanese agriculture, forestry, fisheries and food
Highlighted Japanese IngredientJapanese Pork
Producing pork the Japanese way by carefully selecting breed and feed
Japanese Pork is an example of fine Japanese food with an exquisite taste and quality that we can proudly present to the world. Its succulent flavor and excellent texture enhance the deliciousness of washoku, or traditional Japanese cuisine.
Japanese Pork is made by different producers in different regions, and there are over 400 pork brands in Japan. Offering pork of unique color, fragrance and texture, each pork farm is particular about the breed they raise and the feed they use. Professional chefs and home cooks alike are at times selective about the brand of pork they prefer to use for each occasion.
Delectable fatty meat
Japanese Pork producers focus on the texture of the meat, which is primarily determined by tenderness, succulence and taste. In particular, improvement efforts have been made to enhance the flavor and melting sensation of fat, which are decisive elements in making a dish delicious. A moderate amount of fatty meat is what makes pork second to none, both rich in flavor and springy, tender and succulent in texture. Japanese Pork is also abundant in fine protein and vitamin B1, with its fat containing oleic acid, a monounsaturated fatty acid that does not raise cholesterol levels. Both healthy and tasty, Japanese Pork is an essential element of Japanese cuisine.
Quality control based on traceability and HACCP systems
Pork farms and processing plants implement a variety of quality control programs including the HACCP system to comply with hygiene standards for food safety and respond to consumer demand. They are also committed to producing safe and reliable pork by employing such measures as the pork traceability system, in which the history of the meat is recorded and stored from production to processing and final distribution.
Japanese Pork and its logomark
Japanese Pork is pork produced from pigs born and bred in Japan.
To export Japanese Pork, a universal mark was created in 2016 to make it easier to identify Japan-made pork and widely publicize its exquisite quality and taste among consumers abroad.
Silky texture and fatty meat bursting with sweet flavor are distinct features of Japanese Pork, and the universal mark attests to this.
Washoku and Japanese Pork
Regardless of the section of the meat, Japanese Pork offers odorless and succulent flavor. In addition, each brand of pork features different types of tenderness, sweetness and umami savoriness, allowing you to choose the most suitable meat for your recipe, whether it be tonkatsu or shabushabu. A considerable amount of time has been spent on improving the quality of Japanese Pork with the aim of seeking the best synergy with washoku, a cuisine that places value on the inherent taste of the ingredients used.
Japanese Pork offers high value in terms of its intrinsic taste as an ingredient, and hence can be used effectively to create enticing new dishes for culinary delights to be enjoyed around the world. Selecting the perfect brand of Japanese Pork for the cuisine of your country will be another experience to look forward to.