Pork (Agū Pork)

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Pork is widely eaten in Okinawa. Since the whole pig is used in cooking, it is said that “everything except the squeal is eaten.” Pork-eating culture became established during the Ryukyu Kingdom era, and from that time the ancestor to today’s agū pork has been eaten and enjoyed. Although it once faced extinction due to the devastation caused by the Pacific War, the efforts of Okinawans revived it as today’s agū pork. Preserved as close as possible to its original form, it is now celebrated as a rare delicacy. It is characterized by its black coat, small size, thick short legs, and a notably sunken back. Despite its rich marbling and high fat content, agū pork is rich in umami and oleic acid, offering a pleasant aroma and a moist, juicy flavor. Throughout Okinawa, you can enjoy a wide variety of pork dishes using the whole pig. These include sanmainiku (pork belly) and sōki (spare ribs), essential for suba (Okinawa soba) noodles broth and toppings, as well as rafutē (Okinawan-style braised pork), tebichi (simmered pig trotters), and mimigā (sliced pig ear), prized for its firm and crunchy texture reminiscent of wood ear mushrooms.

See restaurants where you can eat this ingredient

Pork (Agū Pork)

Restaurants using this ingredient

Resutoran PEACE

Kachō Muttenka Sūpu Jurian

Nakijin Agū Ryōri Isshiki Nagadōya

Soba-dokoro Uchinaa-ya

Restaurants where you can buy this ingredient

Minami no Eki Yaese

Menren Mauroa

JA Farmers Market Nishihara Untama Ichiba

Uru Marche