Kurobuta pork cutlet

About Kurobuta pork cutlet

The history of Kagoshima black pork is old, and it has a history of 400 years. In the rich nature of Kagoshima, the quality of meat grown freely with feed containing sweet potatoes is a gem that is highly evaluated inside and outside the prefecture as “soft, crisp, and umami.” Kurobuta tonkatsu, which is slowly aged to bring out the umami and sweetness peculiar to black pork, uses bread crumbs, and pursues umami, texture, and softness, and is characterized by a particularly sweet fat, soft meat quality and light taste. It's soft, and the more you chew, the more umami overflows. There is a thin batter around the thick slices of meat, so you can enjoy it crispy.

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