Selected for meat quality from Saitama’s producers — a three-way cross pork curated by a Kumagaya meat wholesaler.
Sainokuni Aisai Sangenton is a Japanese brand pork (meigara-buta) from Kumagaya City, Saitama Prefecture, managed by Nakamura Bokujo Co., Ltd. Breed / crossbreeding: Three-breed cross: Female (Landrace × Large White) × Male Duroc.
Sainokuni Aisai Sangenton (Saitama Aisai Three-Breed Cross Pork) is a select brand curated by Nakamura Bokujo Co., Ltd., a meat wholesaler based in Kumagaya City, Saitama Prefecture — chosen from three-breed cross pigs raised by producers within Saitama, judged on meat quality, fat quality, and carcass finish. Its bloodline combines Landrace and Large White — excellent in reproductive capacity and lean balance — with Duroc, also called the king of meat quality. Using Landrace female × Large White male F1 as the sow, then further crossing with Duroc male, this brand pork inherits the advantages of each of the three breeds. The addition of Duroc enriches intramuscular fat, with finely grained marbling and a deep umami that spreads juicily from the first bite.
The quality standard is explicit: only carcasses graded 3 or higher on the Japan Meat Grading Association’s PMS (pork meat quality evaluation standard) may bear the name ‘Tokusen (Special Selection) Aisai Sangenton’ — a selection system backed by formal grading. Shipping is at 180–210 days of age and 110–120 kg, a patient fattening that draws out the firmness and umami of the meat.
Slaughter and processing are carried out at the Kenpoku Meat Center Cooperative, with Nakamura Bokujo itself handling wholesale — approximately 4,500 head are distributed annually. The discerning eye of a wholesaler that has handled Saitama’s meat for over half a century underpins the brand’s quality. Trademark-registered in 2020, ‘Sainokuni Aisai Sangenton’ shows its strength in a wide range of dishes, from shabu-shabu and tonkatsu to pork sauté that brings out the sweetness of the fat.
Basic Information
- Name
Sainokuni Aisai Sangenton - Production Area
Kumagaya City, Saitama Prefecture - Management Body
Nakamura Bokujo Co., Ltd. (Kumagaya City, Saitama) - Breed / Crossbreeding
Three-breed cross: Female (Landrace x Large White) x Male Duroc - Meat Characteristics
Finely marbled meat from abundant Duroc-derived intramuscular fat. Rich in umami components (glutamic acid), with a deep flavor that spreads juicily and a clean aftertaste with little off-odor. - Feed Characteristics
N/A - Shipping Age
180–210 days - Annual Production
Approx. 4,500 head annually
Primary wholesaler: Nakamura Bokujo - Signature Dish
Shabu-shabu / Pork sauté / Tonkatsu / Ginger pork (shogayaki) / Stir-fry - Certifications
Trademark registered: April 20, 2020 / Slaughtered and processed at Kenpoku Meat Center Cooperative / Selection standard: carcasses graded 3 or higher on the Japan Meat Grading Association’s PMS are distinguished as ‘Tokusen Aisai Sangenton’ - Related URLs
Nakamura Bokujo Co., Ltd. (Official Site) - Source
Branded Pork Guidebook 2026, p.88
Nakamura Bokujo Co., Ltd.
Related brand pork
Last updated
6/21/2026
