Buta (pork) -shabu is a local specialty from Kagoshima, Kyusyu, Japan
Kagoshima prefecture is famous for its swine industry. Kagoshima-kuro-buta (black pork) is a branded pork, which is a hybridization of Berkshire pig from England during the Meiji period (1868-1912), and native pork from Kagoshima. It is popular because of the soft texture due to the thin muscle fibers, and the flavorful taste due to high amino acid concentration in the meat.
Shabu-shabu is the most popular way to eat Kagoshima-kuro-buta. As I mentioned in the article about buri-shabu, “shabu” is an abbreviation of “shabu-shabu”. It originated from an onomatopoeia that describes the sound created when meat is moved in the hot water. A piece of sliced pork is dipped into hot broth in nabe (a Japanese pot) with chopsticks, and moved slowly inside the broth for a few seconds. The second when the meat turns from red to brown is the best time to eat it. It is eaten commonly with sesame sauce, which enriches the sweetness of the melted pork fat.
