Miyako

Pork large intestine. Has moderate fat, and is characterized by its chewy elasticity and umami. A representative cut for motsuyaki.

Pork liver. Enjoy its rich depth and creamy texture. It has a unique aroma and pairs well with both sauce and salt.

Pork temple and cheek area. Less fatty, with a strong, juicy meat flavor. Tender meat cut.

Pork cartilage and trachea. Characterized by its unique, firm, and crunchy texture. The flavor deepens with chewing.

Pork stomach. Less gamey, with a firm and elastic texture. Light and easy to eat.

Pork lung. Characterized by its fluffy, light, and soft texture, like marshmallows or fu. Mild flavor.

Pork spleen. Similar texture to liver, but softer and with a unique richness. Sometimes wrapped in caul fat and grilled.

Pork tongue. Low in fat and refreshing, with a crisp, unique texture and strong umami.

Pork heart. Fine muscle fibers, with a crisp, clean bite. Less gamey and easy to eat.

Pork lean meat. Not an organ meat, but a skewer of regular pork. Juicy and familiar taste.

Pork rectum. Thicker than large intestine (shiro), with very strong elasticity and fat. The more you chew, the more umami is released.

A high-quality cut of large intestine. Thicker than regular shiro, with abundant fat and a juicy flavor.

Pork large intestine. A cut suitable for stews, where the fatty flavor melts into the soup.

Thick, high-quality large intestine. Maintains its presence even when stewed, allowing you to enjoy its rich, fatty flavor.

Pork liver. A rich-flavored cut that can be used in stir-fries and stews.

Pork temple meat. As it's a well-used muscle, it has a rich flavor and is suitable for stews and stir-fries.

Pork cartilage. Develops a good broth when simmered for a long time, and its crunchy texture can also be enjoyed.

Pork stomach. Firm texture, resistant to breaking apart when cooked. Refreshing taste.

Pork lung. Unique fluffy texture, absorbs broth well, allowing flavors to penetrate.

Pork tongue. Fibrous and chewy, can be used in various dishes such as boiling or stewing.

Pork heart. Low in fat, muscular, and has no strong flavor, making it easy to use.