Yanbaru Agu

Carrying the blood of the Ryukyu native pig Agu — a brand pork raised in the heart of Yanbaru.

Yanbaru Agu is a Japanese brand pork (meigara-buta) from Nago City, Yanbaru region, Okinawa Prefecture, managed by Ganaha Chikusan Co., Ltd. Breed / crossbreeding: Female Camborough A × Male Agu (two-way cross).

Yanbaru Agu is a brand pork raised in the Yanbaru region in the northern part of Okinawa’s main island. This pork — handled by Ganaha Chikusan Co., Ltd. — is a two-way cross of a female Camborough A pig and a male Ryukyu indigenous Agu. Agu is said to have been brought to Ryukyu from China around the 14th century — an indigenous pig that is rare while being difficult to raise with slow growth — but with excellent meat quality. Yanbaru Agu inherits the blood of that Agu — drawing out excellent characteristics for food use through crossing with Camborough.

The greatest appeal is the high-quality fat with sweetness and rich, concentrated umami, rich in the umami component glutamic acid, which has captivated many fans. For the feed — wheat as the primary ingredient, blending fossil coral from Yonaguni Island rich in natural calcium, mugwort, garlic, seaweed, molasses, and awamori lees — EM (effective microorganisms) promoting the pig’s internal and external environment is also introduced. By limiting the number raised and carefully managing each individual — the pigs grow healthily without stress in the rich nature of Yanbaru. By raising slowly over approximately 210 days before shipping — the meat quality is soft, finishing with a flavorful profile.

Brand regulations were established in June 2007, and the pork — shipped via the Nago City Meat Center — is also exported to Hong Kong, earning high regard both within and beyond Okinawa. Outstanding compatibility also with preparations deeply connected with Okinawa’s food culture such as shabu-shabu, steak, and agu soki soba — drawing nationwide attention as one of the representative brand porks of Okinawa.

Basic Information

• Name
  Yanbaru Agu
• Production Area
  Nago City, Yanbaru region, Okinawa Prefecture
• Management Body
  Ganaha Chikusan Co., Ltd.
• Breed / Crossbreeding
  Female Camborough A × Male Agu (two-way cross)
• Meat Characteristics
  A premium fat of natural sweetness and a rich, concentrated umami. Glutamic acid approximately 2.5 times that of standard pork, with cholesterol at approximately one quarter.
• Feed Characteristics
  Wheat-centered proprietary blend with Yonaguni Island fossil coral, mugwort (yomogi), garlic, seaweed, molasses, awamori moromi lees, and Orion Beer dried yeast. EM (Effective Microorganisms) introduced for gut environment management.
• Shipping Age
  210–240 days
• Annual Production
  Approx. 4,200 head annually
• Signature Dish
  Shabu-shabu / Agu soki soba (Okinawan noodles with spare ribs) / Steak
• Certifications
  Designated production farm No. 2 (FY2022) of the Okinawa Prefecture Agu Brand Pork Promotion Council / EM (effective microorganisms) introduced to improve the gut environment / Limited herd size for careful management of every pig / Brand regulations established: June 4, 2007
• Related URLs
  Ganaha Chikusan Agricultural Corp. (Agu Village)
  Okinawa Agu Brand Pig Council — Brand
  Agu Supporters — Ganaha Chikusan
  Urano Shouten — Yanbaru Shimabuta Agu
• Source
  Branded Pork Guidebook 2026, p.212
  Ganaha Chikusan Agricultural Corp. (Agu Village)
  Okinawa Agu Brand Pig Council — Brand
  Agu Supporters — Ganaha Chikusan
  Urano Shouten — Yanbaru Shimabuta Agu

Last updated
6/21/2026