Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Kagoshima
  7. Buta Miso (Pork with Miso)

Buta Miso (Pork with Miso) ｜ Our Regional Cuisines

kyodo_ryori

  • Kagoshima Prefecture

    Buta Miso (Pork with Miso)

Buta Miso (Pork with Miso)

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    All of Kagoshima Prefecture, Amami Region

  • Main ingredients used

    Pork, Miso

  • History/origin/related events

    ‘Buta Miso’ is a dish made with pork and miso, representative foods of Kagoshima Prefecture. Peanuts and bonito flakes are added in Amami region.
    In Amami region, ‘Shimabuta’ (Agu pork), which has black hairs, has been farmed. Every family used to keep one pig to slaughter in the end of year for scarce source of protein. Therefore, all parts are cooked to ‘Tonkotsu Yasai’ (simmered spare rib and vegetables, year-end dish), preservative ‘Buta Miso’ or pickled with salt, stir-fry or grill, so that every part was not wasted. In addition, Amani region has its own culture of fermentation due to its mild weather, and especially miso is a famous seasoning in Amami region. It is popular throughout the prefecture now.

  • Opportunities and times of eating habits

    It is prepared through the year as a preservative food. It is served as not only daily food at home, but also side dish in the boxed lunch. It is also served as a tea snack in Amami area.

  • How to eat

    Once boiled pork belly, cut it into a bite-size. Mix with ‘tsubu-miso’ (miso with soy bean or crops kept without mashed), sugar (‘shima-zarame’, coarse sugar from Tanegashima Island), bonito flakes and peanuts powder. Once all ingredients are well-mixed, serve with cooked rice. There are many ways to enjoy this dish; to put in the rice balls, to put on ‘hiya-yakko’ (cold tofu) or ‘udon’ thick noodle on top, etc. When this is left for a while, it absorbs flavour and becomes tastier.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is still eaten at home as a preservative food or regularly used food. It is also available in the markets and easy to obtain, and popular among visitors from outside of the prefecture as a souvenir.

RECIPE

Ingredients (4 servings)

  • Pork belly(block) 300g
  • Tsubu Miso 300g
  • Sugar (or ‘Shima-zarame’) 50~100g (To taste)
  • Salt 1 tbsp.
  • Bonito flake 30g
  • Peanuts powder 50g (You can use crushed peanuts or grounded white sesame.)
  • Vegetable oil As needed

How to cook

  • 1. Boil pork belly in boiling water. (You can steam pork belly, too.)

  • 2. Drain pork before boiled too much, then cut into bite-size. (You can fry cut pork for flavor.)

  • 3. Put ‘Tsubu Miso’, Sugar (‘Shima-zarame’), bonito flakes and peanuts powder and mix them.

  • 4. Add 2 into 3 and mix lightly to serve. You can keep it in a container to let ingredients absorb flavor for better taste.

provider : “Amami Food and Culture” by Hiromi Hisadome

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries