鹿児島県·特産品
Kurobuta Shabu-shabu
Briefly swirl thin slices of black pork through the hot water. In just a few seconds, the color changes, and when you bring it to your mouth, the fat melts mellowly, and a subtle sweetness spreads softly. The roots of Kagoshima Kurobuta are said to trace back to pigs introduced from Ryukyu about 400 years ago. Since the Meiji era, continuous improvements were made by crossing native breeds with the British Berkshire breed. The hallmark of delicious black pork is 'Roppaku' (six whites), where only six parts—the snout, four limbs, and tail—are white. Because they are raised on sweet potatoes, the fat is white, firm, and not heavy. Dip it slightly in ponzu and blow on it to cool it down. The happiness of Kagoshima's winter is found right here.
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