Sweet and gentle right through to the fat — a Shinshu brand pork raised on the pure water of the Southern Alps and a finishing diet of tubers.
Kurinton / Shinshu Kurinton is a Japanese brand pork (meigara-buta) from Takagi Village, Shimoina District, Nagano Prefecture, managed by Chiku Yoton. Breed / crossbreeding: Three-breed cross: Female (Large White × Landrace) × Male Duroc.
Kurinton / Shinshu Kurinton — in Takagi Village, Shimoina District, Nagano Prefecture, nestled in the Southern and Central Alps — this is the pork that Chiku Yoton raises with devoted care. The brand name derives from the village flower ‘Kurin-so’ (Primula japonica) — which only grows in wetlands with clear spring water. By raising the pigs on clear groundwater drawn from 85 meters underground — almost the same water source as those wetlands — the aim is pork that is ‘clean and refined’ — true to the name.
The greatest appeal of Kurinton is the sweetness of the non-gamey fat and the firm umami of the meat remaining in a clean, easy-to-eat finish. Since the brand launch in 2010, it has been cherished at supermarkets and specialty meat shops in local Iida City and Komagane City. This easy-to-eat quality is born from the proprietary rearing method called ‘imo-buta finish.’ By switching to Chubu Feed’s feed 4 months before shipment and giving a special finishing feed with 50% tubers and rice, the fat develops a natural sweetness with a clean finish.
The breed is a three-breed cross — (Large White × Landrace) female crossed with Duroc male. The richness derived from Duroc and the finely grained meat quality derived from Landrace and Large White harmonize magnificently.
Annual shipments are not large at 1,000 head (Kurinton; 2,500 head for others) — community-rooted, devoted production is continued. Trademark registered in October 2014, with export achievements as well, attracting attention from overseas markets. Well-received as easy to eat even for those who dislike fat and small children — outstanding compatibility with Japanese cuisine in general including shabu-shabu, tonkatsu, braised pork belly, and nikujaga.
Basic Information
- Name
Kurinton / Shinshu Kurinton - Production Area
Takagi Village, Shimoina District, Nagano Prefecture - Management Body
Chiku Yoton - Breed / Crossbreeding
Three-breed cross: Female (Large White x Landrace) x Male Duroc - Meat Characteristics
Strongly sweet fat, with pork umami in a light eating quality. Meat that is easy to eat even for women and children. Shipping age: 190–220 days; shipping weight: 118–125 kg. - Feed Characteristics
Chubu Feed. From 4 months before shipment, an ‘imo-buta finish’ feed with 50% tubers and rice is given to bring out the sweetness of the fat. - Shipping Age
190–220 days - Annual Production
1,000 head annually (plus 2,500 non-Kurinton head). Primary slaughterhouse: Nagano Prefecture Meat Corporation. Primary wholesaler: Yoshikiyo. Available at supermarkets and butcher shops in Iida City and Komagane City, as well as local restaurants. - Signature Dish
Shabu-shabu / Tonkatsu / Kakuni (braised pork) / Nikujaga, and Japanese cuisine in general - Certifications
Trademark registered: October 31, 2014 / Brand regulations: none / Farm HACCP: none / JGAP: none. Export record; intends to expand exports. - Related URLs
Kurinton Official Site - Source
Branded Pork Guidebook 2026, p.116
Kurinton Official Site
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Last updated
6/21/2026
