Nurtured by the climate and landscape of Kagoshima — a pure-bred Berkshire brand pork that Japan is proud to call its own.
Kagoshima Kurobuta (Kagoshima Black Pig) is a brand pork — Berkshire breed pigs raised and fattened within Kagoshima Prefecture, managed under strict standards by the Kagoshima Prefecture Black Pig Producers Council. Its history dates back approximately 400 years — it is said that black pigs brought from the Ryukyus were nurtured by Kagoshima’s rich nature and landscape while undergoing improvement over many years. The defining characteristic is continuously giving feed with 10–20% added Kagoshima Prefecture specialty kansho (sweet potato) for 60 or more days in the late fattening period. By this unique rearing method — the fat melting point rises and the aftertaste is clean and non-greasy when eaten — and the amino acid content drawing out umami is also richer than white pig — a deep umami and natural sweetness can be enjoyed. Also, by raising slowly over 230–270 days of age — 1.2 to 1.5 times longer than standard pigs — the meat’s muscle fibers become fine — a tender, soft texture with good bite is born. The meat color is a beautiful pale pink with luster — the fat is white and firm in texture — stimulating the appetite visually as well. As a local specialty representing Kagoshima — black pig tonkatsu and black pig shabu-shabu are also widely known nationally — outstanding compatibility with simple preparations making use of the ingredient’s inherent umami. Brand standards were established in 1990 — trademark registration obtained in 1999 — quality assurance systems are also fully in place. Once eaten — captivated by the rich umami and elegant sweetness — truly a specialty representing Kagoshima.
Basic Information
- Name
Kagoshima Kurobuta - Production Area
Certified designated farms within Kagoshima Prefecture - Management Body
Kagoshima Kurobuta Producers Council - Breed / Crossbreeding
Berkshire (excluding American Berkshire) - Meat Characteristics
Finely-grained muscle fibers — clean, precise bite with a tender texture. High fat melting point gives a refreshingly light finish. Rich in amino acids that bring out a deep natural umami. - Feed Characteristics
10–20% satsumaimo (sweet potato) added to feed for 60 or more continuous days in the late fattening period. Raises fat melting point for a non-sticky, clean-finishing flavor; produces abundant amino acids for deep, rich umami. - Shipping Age
approx. 230–270 days - Annual Production
Approx. 151,000 head annually - Signature Dish
Kurobuta tonkatsu (breaded black pork cutlet) / Kurobuta shabu-shabu - Certifications
Trademark registration: April 2, 1999
Brand regulations established: October 18, 1990; revised April 1, 2024 - Related URLs
Kagoshima Kurobuta Producers Council
What is Kagoshima Kurobuta — Kagoshima Kurobuta Producers Council
Kagoshima Prefecture — Kagoshima Kurobuta - Source
Branded Pork Guidebook 2026, p.200
Kagoshima Kurobuta Producers Council
What is Kagoshima Kurobuta — Kagoshima Kurobuta Producers Council
Kagoshima Prefecture — Kagoshima Kurobuta
Last updated
6/21/2026