Buta pig and pork

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Pig and Pork (buta, ton 豚　ぶた)

***** Location: Japan
***** Season: Non-seasonal Topic
***** Category: Humanity

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Explanation

In the barn, it is the pig, on your plate, the pork ...




Saiboku Ham / Pig and Pork Museumサイボク
Saitama 埼玉県日高市下大谷沢546

Saiboku featured a Daruma Exhibition in December 2009 !
開運だるま展
. . . CLICK here for Photos !



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butaniku ryoori 豚肉　料理 pork dishes
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Aomori butaniku 青森 豚肉 pork meat from Aomori
. . . CLICK here for Photos !


Asahi buta 新潟産朝日豚 pigs from Niigata prefecture
bacon steak from Asahi pigs ベーコンステーキ



Azumino buta 安曇野豚 pork meat from Azumino, Nagano pref.
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butabara 豚バラ, buta baraniku 豚ばら肉 pork belly meat
Schweinebauch. Often used for kakuni
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butaman パンダまん
and pandaman from Yokohama Chinatown


buta no kakuni 豚かくに / 豚角煮 square pieces of pork
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butaniku　豚肉　ぶたにく　pork meat


buta sorobo 豚そぼろ minced pork meat
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chaashuu チャーシュー roast pork, chinese style
mostly placed on ramen soup

Ramen, raamen　ラーメン　Chinese noodle soup



Hoe Buta Don ホエー豚丼　bowl of rice with Hoe Buta
from Hokkaido. hoe-buta from Hanabatake Bokujo (hana batake)
Hanabatake Bokujoo 花畑牧場 in Hokkaido
This brand of pork contains a lot of collagen.
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kurobuta 黒豚 black pig, black pork
often prepared as kakuni 角煮
Speciality of Kagoshima and Okinawa. The pigs are Berkshire and have black hair, but the skin is pink. They have short legs, stubby snouts and upright ears.
These pigs had been given to the Ryukyu kingdom in 1800 from the government of England and some pigs made it to Satsuma (now Kagoshima prefecture).
It takes longer to raise and is more difficult to bring to reproduce. But the pork tasts much better than from a white pig. It is marbled with soft white fat and has a rich taste.


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Mikawa pooku 三河ポーク Mikawa pork
Mikawa buta みかわ豚 pork from Mikawa, Aichi



nibuta 煮豚 simmered pork
served alone or on ramen noodles in soup, as a kind of chaashu.
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shirkorokoro, shiro korokoro 白コロコロ grilled long intestines
The intestines of pork are sometimes called "white" shiro. korokoro referst to the rather hard pieces being rolled on the grill to get them done. The result is a rather chewy bite.



shoogayaki 豚肉しょうが焼き ginger pork
butaniku shoogayaki
roasted pork with ginger flavor, served with cut cabbage
One of the most popular dishes.
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subuta 酢豚 "sweet and sour pork"
simmered in vinegar
a dish of Chinese cuisine, but very popular in Japan
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酢豚の皿をふちどる龍や冬のくれ
subuta no sara o fuchidoru ryuu ya fuyu no kure

the dragon at the border
of my plate of sweet and sour pork -
winter dusk

Fujita Satoshi 藤田哲史




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tonkatsu 豚カツ cutlet from pork



tonkotsu とんこつ　豚骨 bones of pigs
used to prepare soup stock
Charshu Pork Ramen
Tonkotsu Noodle Soup　とんこつラーメン tonkotsu raamen
with pieces of pork meat (chaashuu) grated red pickled ginger and chopped spring onions. Sometimes half a hard boiled egg is added for extra stamina.
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tonsoku　豚足　とんそく　 feet of pig, Eisbein
In Fukuoka, it is very popular, either cooded or fried or grilled.
Grilled with pepper and salt it is WHITE, shiro.
Grilled with hot chili sauce and shichimi toogarashi it is RED, aka.
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--- age-tonsoku 揚げ豚足 pig feed deep-fried
with a ponzu vinegar sauce and some cabbage, served in izakaya
熊本 speciality of Kumamoto.
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Yamagata sangen pooku 山形　三元豚 pork from Yamagata
Shoonai pooku 　庄内豚 pork from Shonai, Yamagata
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Yamato buta やまと豚 Yamato pork
from Gunma prefecture, furiiden bokujoo フリーデン牧場
Father pig is デュロック種, mother pig is ランドレース種 and 大ヨーク種.
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Yanaka shooga no buta roosu maki 谷中しょうがの豚ロース巻き
Yanaka ginger wrapped with pork loin
A kushiage dish.



Yanbaru buta 沖縄・やんばる豚 from Yanbaru, Okinawa
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. WASHOKU
Pork dishes from Okinawa 　　

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inobuta, ino buta イノブタ　cross between pig and wild boar
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Worldwide use

Schwein, Schweinebraten, Schweinefleisch, Schweinekotelett, Schweineschnitzel


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Things found on the way



Buta ... ぶただるま ... Pig Daruma

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konkatsu, kon-katsu　婚活,婚カツ Marriage Hunting
結婚活動 kekkon katsudoo
restaurants, shrines, temples and other open spaces are trying to invite lonely people interested in marriage to meet and chat.
When a couple finds each other, they go eat a tonkatsu ... what else !

The word surfaced in 2007, after a book was published "Konkatsu no jidai　婚カツの時代" (The era of marriage-hunting), by Masahiro Yamada and Toko Shirakawa.


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HAIKU and Senryu


木がらしにくすくす豚の寝たりけり
kogarashi ni kusu-kusu buta no netari keri

in winter wind
the pig giggles
in his sleep

This is only the second haiku that I have translated by Issa that mentions a pig. Shinji Ogawa notes,
"From China and Holland, pigs were imported to Nagasaki in the middle of the Edo period but propagated only sporadically until the Meiji period because they belonged to the 'foul food' category (any meat of a four-legged animal was considered 'foul food')."

Tr. and comment from David Lanoue


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地下鉄の入口に似た豚の鼻　　　
chikatetsu no iriguchi ni nita buta no hana　

it looks like the
entrance to the subway ...
nose of this pig

Aki no Tsuki 秋の月

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豚逃げて上から笑う架線工　　
buta nigete ue kara warau kasen koo　　

the pig escaped ...
from above the laughter
of the wiring worker　　　　　　

Kooon 弘温

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見本とは違う薄手なカツライス　　　
mihon to wa chigau usude na katsu raisu

much thinner than
the plastic sample ...
pork cutlet on rice

Man Yanagi 万柳


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Related words

***** butakusa 豚草 (ぶたくさ) "pig plant", ragweed
Ambrosia artemisiifolia
plant kigo for late summer

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All about MEAT and
Day of Meat (niku no hi) Febraruy 9, NI KU


WASHOKU : Regional Japanese Dishes


. Katsu !! - Koan and Daruma
喝と達磨さん―公案散歩



***** WASHOKU : INGREDIENTS
pork from Japan
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