Ton-zuke ｜ Our Regional Cuisines

Kanagawa Prefecture

Ton-zuke

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Image Source: Atsugi Ton-zuke Noren-kai
Image Source: Atsugi Ton-zuke Noren-kai
Image Source: Atsugi Ton-zuke Noren-kai

Main lore areas

Atsugi City, Sagamihara City, Zama City
Main ingredients used

Pork, Special Miso-marinated Pork, Special Miso

History/origin/related events

This is a dish made by marinating high-quality domestic pork in special miso, belonging to an elevation of 1 in the Tanzawa Oyama National Park. It is a specialty dish of Atsugi City. The flavorful aroma of the crispy miso marinated with pork complements rice well, making it a delightful dish.
Its roots date back to the end of the Edo period. During that time, samurai disliked consuming meat from quadrupeds like cows, pigs, and wild boars. Once, a large group of people gathered in the Ogino Mountain Clan (current vicinity of Atsugi City), and there was a shortage of food. They coated miso on the meat of wild boars and grilled it, not revealing what kind of meat it was. This turned out to be highly praised, marking the beginning of "ton-zuke."

With the modernization and cultural evolution, the culture of consuming meat spread in Japan. In Kanagawa Prefecture, especially in areas with ports, pig farming became popular. At one point, Atsugi had around 300 pig farms, and eventually, "ton-zuke" became recognized as a local specialty. Presently, it's also enjoyed in neighboring Zama City and Sagamihara City.
Opportunities and times of eating habits

It can be enjoyed throughout the year, irrespective of the season. Besides being a daily side dish, it's also treasured as a local souvenir and gift. Many creative dishes such as "Hire Katsu" (pork cutlet) using ton-zuke and ton-zuke ramen have been invented and cherished.
How to eat

Pork is marinated in a special miso mixture prepared with ingredients like mirin, soy sauce, and garlic. A frying pan is lined with cooking paper or aluminum foil, a little salad oil is added, pork is placed on it, covered, and then grilled over medium heat to prevent burning. Other cooking methods include grilling on a net or in an oven, as well as deep frying in oil.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
It is offered in local restaurants and can also be purchased from butcher shops or supermarkets for enjoyment at home. The miso seasoning varies based on each establishment's preferences.
The "Atsugi Ton-zuke Noren-kai," formed by Atsugi's meat industry association and dining establishments, actively promotes the ton-zuke through participation in city events, organizing recipe contests in collaboration with university students, and more. Additionally, in efforts to revitalize the city, new products like the "Atsugi Burger," featuring ton-zuke within an English muffin, have been developed and gained popularity.

RECIPE

Ingredients

Ton-zuke (using store-bought version)

How to cook

1. Line a frying pan with hot cooking paper or aluminum foil, add a little salad oil, cover, and grill over medium heat to avoid burning.

provider : Recipe Source: Atsugi Ton-zuke Noren-kai

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Ton-zuke ｜ Our Regional Cuisines

Kanagawa Prefecture

Ton-zuke

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients

How to cook