Raised in the satoyama hills of Katori, Chiba — a pork of elegant umami drawn out by fermented feed.
Koisuru Buta is a Japanese brand pork (meigara-buta) from Katori City, Chiba Prefecture, managed by Koisuru Buta Research Institute Co., Ltd. Breed / crossbreeding: Three-breed cross (LWD): Female (Landrace × Large White) × Male Duroc.
Koisuru Buta (Pork in Love) is a brand pork raised by ‘Koisuru Buta Research Institute Co., Ltd.’ in the satoyama (village woodland) of Katori City, Chiba Prefecture. The name originates from the company philosophy of ‘creating a rearing environment so happy that even the pigs fall in love’ — the sincere stance of facing the pigs true to those words forms the core of the brand.
The defining feature of the rearing approach is the self-developed, self-produced fresh fermented feed. The feed — slowly fermented with the addition of lactic acid bacteria and aspergillus — contains abundant live bacteria, regulating the gut environment of the pigs while boosting immunity and supporting healthy growth. Furthermore, an initiative to convert unused food from food factories and other sources into feed through proprietary technology is also practiced — continuing to pursue both environmental consideration and deliciousness simultaneously.
The breed is an LWD three-breed cross — Landrace female × Large White male F1 crossed with Duroc male — a composition with fine meat quality and easy accumulation of umami. It has been scientifically confirmed that meat raised slowly over 180 days contains abundant umami components glutamic acid and inosinic acid. The fat has a melt-in-the-mouth sweetness spreading from the moment it enters the mouth, with a clean, refreshing finish. The near-complete absence of off-odor is also thought to be deeply related to the gut environment improvement brought about by the fermented feed.
Integrated management from rearing through processing and sales — ham and sausage manufactured at the self-owned workshop also enjoy a strong following. The direct-owned store within Katori City has become a popular destination for many fans.
Basic Information
- Name
Koisuru Buta - Production Area
Katori City, Chiba Prefecture - Management Body
Koisuru Buta Research Institute Co., Ltd. - Breed / Crossbreeding
Three-breed cross (LWD): Female (Landrace x Large White) x Male Duroc - Meat Characteristics
Smooth mouthfeel with almost no off-odor. The fat spreads a melting sweetness in the mouth with a clean finish. Rich in umami components (glutamic acid, inosinic acid) and unsaturated fatty acids such as oleic acid. - Feed Characteristics
Self-blended fresh fermented feed. Rich in live bacteria including lactic acid bacteria and koji mold, regulating the pigs’ gut and improving meat quality and flavor. - Shipping Age
180 days - Annual Production
10,000 head annually - Signature Dish
Shabu-shabu / Ham and sausage (made in-house) - Certifications
Trademark registered: 2004 - Related URLs
Koisuru Buta Kenkyusho (Official Site)
Raising Pigs | Koisuru Buta Kenkyusho
Koisuru Buta | Chibaza Pork
The Charm of Koisuru Buta | UNAU Magazine - Source
Branded Pork Guidebook 2026, p.97
Koisuru Buta Kenkyusho Official Site
Chibaza Pork
UNAU Magazine
Related brand pork
Last updated
6/21/2026
