Yanbaru Agu Pork

At MUGEN OKINAWA DINING in Tomari, Naha, we grill Agu pork from Yanbaru, the forested north of Okinawa Island, over charcoal.

What is Yanbaru Agu pork?

Agu is a pig descended from the native breed that has been raised in Okinawa for centuries. We use Yanbaru Agu pork with at least 50% Agu bloodline. It is known for its sweet, flavorful fat.

Yanbaru Agu is a brand of pork from a cross between a Ryukyu native Agu boar and LWD and Kenborough A pigs (which include Chinese Meishan blood). It has little odor, a clean, light taste, and a soft texture.

Why charcoal?

We grill it over charcoal without overcooking, so the outside is fragrant and the inside stays tender, bringing out the natural sweetness of the pork.

Agu dishes on our menu

• Charcoal-grilled Yanbaru Agu pork （【豪炎炭火焼】やんばるあぐー炭火焼） ¥980
• Homemade Agu pork gyoza （【手作】あぐ～豚餃子） ¥100 each, from 6 pieces

Prices include tax. One drink order per person is required. Dishes may change depending on availability.

Our producer

Our Yanbaru Agu pork is raised by Ganaha Chikusan （農業生産法人（有）我那覇畜産）, a farm in Nago, in the Yanbaru region of northern Okinawa.

How the pigs are raised

• Original feed blended with mugwort, seaweed, garlic, and fossil coral from Yonaguni Island
• Natural water from Yanbaru
• A limited herd, small enough for the farmers to look after each pig every day

The farmer’s wish

Mr. Ganaha, the farmer, sums up his wish in one line: “From Okinawa’s Agu to the world’s Agu.”

A short history of Agu

Agu is a native pig said to have come to Okinawa about 600 years ago. Its numbers fell sharply after World War II. In 1981, a survey by the Nago Museum found about 30 Agu, and after about ten years of breeding at Hokubu Agriculture and Forestry High School and elsewhere, Agu with its prewar traits was restored.

Producer website: Ganaha Chikusan (Agu Village, in Japanese)