Yanbaru Shimabuta Agu

Raised in the great nature of Yanbaru — a supreme Okinawa pork, exceptional in both umami and the wellbeing it delivers.

Yanbaru Shimabuta Agu is a Japanese brand pork (meigara-buta) from Nago City, Yanbaru region, Okinawa Prefecture, managed by Ganaha Chikusan Co., Ltd. Breed / crossbreeding: Agu (Ryukyu native breed) × Duroc × Berkshire.

Yanbaru Shimabuta Agu (Yanbaru Island Pork Agu) is a premium brand pork raised in the Yanbaru region of Nago City, Okinawa Prefecture by Ganaha Chikusan Co., Ltd. It is a hybrid breed crossing Ryukyu indigenous Agu with Duroc and Berkshire — combining the premium umami unique to the indigenous breed with the volume derived from Western breeds.

The defining feature is that the umami component glutamic acid is contained at approximately 2.5 times that of standard pork. Cholesterol is suppressed to approximately one quarter of standard pork — attracting attention as meat simultaneously achieving deliciousness and health consciousness. The fat is sweet and taut — the non-cloying elegant flavor is reputed for being unforgettable once eaten.

For the feed — Okinawa-unique ingredients are richly blended including sugarcane molasses, Orion Beer dried yeast, awamori moromi lees, bread scraps from Gushiken Pan, fossil coral from Yonaguni Island, mugwort, garlic, seaweed, and barley. Ozone water is used as drinking water to reduce pig stress — EM bacteria are also spread inside the pigsty — thoroughgoing commitment to hygiene management of the rearing environment. A transportation system by company truck and employees is also arranged — thoroughly preventing pathogen intrusion as well.

The pigs require 210–240 days until shipping — by raising slowly over a longer time than standard pigs — achieving finely grained, soft meat quality. Representative eating methods are diverse including charcoal grill, shabu-shabu, and Okinawa soba (soki soba). Please do enjoy the one-and-only flavor nurtured by Yanbaru’s rich nature and Okinawa’s unique food culture.

Basic Information

• Name
  Yanbaru Shimabuta Agu
• Production Area
  Nago City, Yanbaru region, Okinawa Prefecture
• Management Body
  Ganaha Chikusan Co., Ltd.
• Breed / Crossbreeding
  Agu (Ryukyu native breed) × Duroc × Berkshire
• Meat Characteristics
  Glutamic acid approximately 2.5 times that of standard pork. Cholesterol approximately one quarter of standard pork. Sweet, firm fat with a soft, finely grained meat quality.
• Feed Characteristics
  Proprietary Okinawan blend: sugarcane molasses, Orion Beer dried yeast, awamori moromi lees, Gushiken Pan bread crumbs, Yonaguni Island fossil coral, mugwort, garlic, seaweed, barley. Drinking water: ozone water. EM bacteria applied in barn.
• Shipping Age
  210–240 days
• Annual Production
  Approx. 3,600 head/year
• Signature Dish
  Shichirin charcoal grill / Shabu-shabu / Okinawa soba (soki soba)
• Certifications
  Designated production farm No. 2 of the Okinawa Prefecture Agu Brand Pork Promotion Council (2022) / Initiatives: EM bacteria applied in barns to maintain hygiene; transport by company trucks and staff to prevent pathogen intrusion; ozone water used as drinking water / Trademark registered: December 6, 2002 / Brand regulations established: June 4, 2007
• Related URLs
  Ganaha Chikusan Agricultural Corp. (Agu Village)
  Agu Supporters — Ganaha Chikusan Farm Introduction
  Urano Shouten — Yanbaru Shimabuta Agu
• Source
  Branded Pork Guidebook 2026, p.213
  Ganaha Chikusan Agricultural Corp. (Agu Village)
  Agu Supporters — Ganaha Chikusan Farm Introduction
  Urano Shouten — Yanbaru Shimabuta Agu

Last updated
6/21/2026