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Kurobuta 

Japanese for “black pig,” Kurobuta is also known as the Kagoshima Berkshire pig or simply Berkshire pork in English. These pigs were imported from England to Kagoshima in southwest Japan in the mid-late 1800s, and have since gained a well-deserved reputation
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Japanese

黒豚

Korean

쿠로부타

Chinese

黑猪

Kurobuta pork is considered extremely desirable — akin to wagyu or even Kobe beef. 

The meat is exceptionally well-marbled with intramuscular fat that we’ve come to associate with the highest quality, just like the aforementioned types of beef. This marbling makes the pork super tender, juicy, and flavorful, with an extra sweet taste and aroma that sets it apart from other types of pork. 

While you can use Kurobuta the same way as any other pork, we recommend emphasizing dishes that let the unique quality shine through., With such a superior meat, it’s important to choose preparations that highlight its flavor rather than overshadow it with complex combinations or seasonings.  

You can find Kurobuta pork in Uwajimaya’s butcher department alongside many other grades and cuts of pork, beef, other red meats, poultry, and more.