Blue Crab
Kurobuta {黒豚}
{ Kurobuta Data & Spec. } | |
|---|---|
| Species | 100% Kagoshima Berkshire |
| Origin | Kagoshima, Japan |
| Certificate | SGS SQF2000/HACCP |
| Feed | 100% Organic Feed Mix (Sweet Potato, Barley etc) |
{ Kurobuta Description } | |
|---|---|
| Discovered by Oliver Cromwell and later given as a gift to the Japanese diplomats in Kagoshima, this Japanese Kurobuta developed a unique dining experience for the Japanese people and is still making a lasting impression for Japanese diners today. Kurobuta has such unique superior quality of taste, texture and marbling that it is very difficult to believe that it is actually pork. Such superior eating experience cannot be ignored and the Kagoshima residents has developed generations of experience raising top quality Kurobuta. Like the famous kobe beef, kurobuta will be named as the kobe beef of pork. Ryu Mei cooperates with local Kagoshima Farmers to offer overseas buyers the opportunities to purchase this high quality pork. Japan Kurobuta is the origin of all the finest Kurobuta in the world. | |
{ Kurobuta Meat } | |
|---|---|
| 日本語 | English |
| 黒豚ロース | Kurobuta Loin or Sirloin |
| 黒豚バラ | Kurobuta Side or Flank |
| 黒豚スペアリブ | Kurobuta Spareribs |
| 黒豚しゃぶしゃぶ | Kurobuta ShabuShabu |
| 黒豚ミンチ | Kurobuta Mince |
| 黒豚肩ロース | Kurobuta Collar Butt |
| 黒豚トロ | Kurobuta Toro |
| 黒豚ヒレ | Kurobuta Tenderloin or Pork Fillet |
| 黒豚モモ | Kurobuta Ham |
| 黒豚ほほ肉 | Kurobuta Cheek |
{ Kurobuta Offal } | |
|---|---|
| 日本語 | English |
| 黒豚タン | Kurobuta Tongue |
| 黒豚腸 | Kurobuta Intestine |
| 黒豚レバー | Kurobuta Liver |
| 黒豚ハツ | Kurobuta Heart |
| 黒豚胃 | Kurobuta Stomach |
{ Wikipedia Reference } | |
|---|---|
| ・Berkshires | http://ja.wikipedia.org/wiki/黒豚 (Japanese) |
| ・Tonkatsu | http://en.wikipedia.org/wiki/Tonkatsu (English) |