兵庫県·銘店
Pork Bun (Rosho-ki)
When you bite into the fluffy skin, the savory umami of the pork bursts from within the chewy dough. The soy-sauce flavored filling offers a somewhat nostalgic taste. Rosho-ki is a specialty pork bun shop founded in 1915 in Kobe's Nankin-machi. It is said that the founder, Matsuki Cao, who came to Japan from Ningbo, Zhejiang Province, China, created these based on his hometown's Tianjin baozi but finished them with a soy sauce flavor preferred by the Japanese. They say that the koji brought back from Ningbo is still carefully cultivated today to create that unique, chewy skin. This is a dish that has walked alongside the history of Nankin-machi, overcoming both war and earthquakes. Please enjoy it while it's piping hot right out of the steamer.
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