Interest
Pork
豚肉
豚肉を主要な具材・素材として用いる料理（食材棚の豚ブランド肉そのものは対象外） ・ 152 items
- Abura Zomen油ゾーメンNoodles ── Yakisobasomen fried with pork and a splash of broth until the oil turns silky
- Aiton愛とんMeat ── Brand porkAichi's own bred line, the base for several local pork brands
- Aizu Ramen会津ラーメンNoodles ── Ramenflat, curly hand-pulled noodles in clear soy broth
- Aizu Sōsu Katsudonソースカツ丼（会津）Rice dishes ── Donburi (rice bowls)Aizu-style sauce-dipped pork cutlet rice bowl
- Arirang RamenアリランラーメンNoodles ── Ramena soy ramen named for a mountain pass in a Korean folk song
- Asahikawa Horumen旭川ホルメンNoodles ── Ramenthe city's soy ramen, crossed with grilled offal
- Ashi Tibichi足ティビチHome-stylepig's trotters simmered for hours with kelp and daikon
- Awa Biton阿波美豚Meat ── Brand porkpork raised in Tokushima's mountain air on a rice-centered feed
- Daichoダイチョウ（大腸）Meat ── Pork cutspork large intestine — thicker and chewier than the small
- Hatsuハツ（心臓）Meat ── Pork cutspork heart — low-fat and mild, close to the beef version
- Buta Hone Yasai豚骨野菜Hot pot & soupsbone-in pork and island vegetables simmered for New Year's Eve
- Kobukuroコブクロ（子宮）Meat ── Pork cutspork uterus — the offal cut most often sold as "kobukuro"
- Mameマメ（腎臓）Meat ── Pork cutspork kidney — named for its bean-like shape
- Rebaレバー（肝臓）Meat ── Pork cutspork liver — high in iron, popular fried or sauteed
- Shochoショウチョウ（小腸）Meat ── Pork cutspork small intestine — fatty and needs careful trimming
- TanタンMeat ── Pork cutspork tongue — smaller than beef tongue, with a milder taste
- ButaaeぶたあえHome-styleoctopus and eggplant stir-fried in sweet miso, named for the pork it once stood in for
- Buta Jiru豚汁Hot pot & soupspork and root vegetables in a sweet, low-salt barley-miso broth
- Buta Miso豚味噌Fermented & preservedpork and miso pounded together into a keeping paste, spooned onto rice
- Chahan炒飯Home-style ── Machi-chuka (Japanese-Chinese diner food)Japanese-style fried rice with egg, scallion, and pork, tossed loose over high heat
- Chamiton茶美豚Meat ── Brand porkpork fed green tea powder and sweet potato
- ChashuチャーシューHome-style ── Machi-chuka (Japanese-Chinese diner food)soy-braised pork, the simmered style that became standard in Japanese ramen
- Chii Irichii血イリチーHome-stylepork blood stir-simmered with meat and vegetables
- Chimu ShinjiチムシンジHot pot & soupspork liver simmered like a tonic for a tired body
- Chuka-don中華丼Rice dishes ── Donburi (rice bowls)Chinese-style vegetable and meat rice bowl
- Chuka Soba中華そばHome-style ── Machi-chuka (Japanese-Chinese diner food)the old Tokyo name for a clear soy-sauce ramen, from the earliest Chinese-noodle diners
- Daisen Ruby大山ルビーMeat ── Brand porka Tottori-bred cross of local red pig and black Berkshire
- Fuchu-yaki府中焼きGriddle & dumplings ── Konamono (flour-based griddle dishes)Hiroshima-style okonomiyaki with ground meat worked into the batter
- Fuji KinkaフジキンカMeat ── Brand porkShizuoka's own cross of Chinese Jinhua stock and a local Duroc line
- Fukui Sōsu Katsudonソースカツ丼（福井）Rice dishes ── Donburi (rice bowls)Fukui-style sauce-dipped pork cutlet rice bowl
- Gatsuガツ（胃）Meat ── Pork cutspork stomach — a mild, crisp-textured offal cut
- Gomoku Ankake Yakisoba五目あんかけ焼きそばHome-style ── Machi-chuka (Japanese-Chinese diner food)noodles fried crisp and topped with a thick mixed-vegetable gravy
- GonjuuごんじゅうRice dishespork and fried-tofu rice balls for festival mikoshi bearers
- Gooyaa ChanpuruuゴーヤーチャンプルーHome-styleGoya champuru — bitter melon stir-fried with firm tofu and egg
- Sosu Katsudonソースカツ丼Rice dishes ── Donburi (rice bowls)Sosu Katsudon (Gunma) — breaded pork cutlet dipped in sauce over rice
- Gyoda Furai行田フライGriddle & dumplings ── Konamono (flour-based griddle dishes)a thin griddled wheat-flour crepe, despite its "fried" name
- Gyoniku Sausage魚肉ソーセージProcessed staples ── Nerimono (fish-paste products)Fish Sausage — Japan's tuna-surplus invention
- Gyoza餃子Griddle & dumplingspan-fried dumplings filled with minced meat and vegetables
- Happosai八宝菜Home-style ── Machi-chuka (Japanese-Chinese diner food)a stir-fry of pork and mixed vegetables in a thick soy-chicken sauce
- Harumaki春巻きHome-style ── Machi-chuka (Japanese-Chinese diner food)thin-wrappered Japanese spring rolls fried until crisp
- Hayama Kogen Buta麓山高原豚Meat ── Brand porkpork from a breeding farm at the foot of Mt. Hayama
- Hiroshima Okonomiyaki広島お好み焼きGriddle & dumplings ── Konamono (flour-based griddle dishes)Hiroshima-style okonomiyaki — cabbage, pork, and noodles steamed in layers
- Hoikoro回鍋肉Home-style ── Machi-chuka (Japanese-Chinese diner food)Japanese-style twice-cooked pork stir-fried with cabbage in a sweet miso glaze
- Hokkaido Whey Buta北海道ホエイ豚Meat ── Brand porkpork finished on cheesemaking whey
- Hone Kajiri骨かじりHome-stylebone-in wild boar or pork simmered for hours and eaten by hand
- Iekei Ramen家系ラーメンNoodles ── RamenYokohama's pork-bone soy ramen finished with chicken fat
- Ika Sumi Jiruイカスミ汁Hot pot & soupssquid and its ink simmered black with pork and bitter greens
- InamuduchiイナムドゥチHot pot & soupspork and konjac in a thick, sweet miso soup, once made with boar
- IragimunイラギムンHome-stylegreen papaya simmered lightly in home-made miso
- Ise Umashi Buta伊勢うまし豚Meat ── Brand porkpork finished on citrus peel and flaxseed oil
- Iwachu Buta岩中豚Meat ── Brand porkthe first pork ever certified as a named brand in Japan
- Toufu Ramen豆腐ラーメンNoodles ── Ramena gentle soy broth topped with tofu and minced pork from Iwatsuki
- Jobannabe常夜鍋Hot pot & soups ── Nabe (hot pot)pork and spinach quickly simmered in kombu-and-sake broth, eaten with ponzu
- Joetsu Tonjiru Ramen上越とん汁ラーメンNoodles ── Ramena miso ramen built on the broth of a hearty pork-and-vegetable soup
- Joshu Kinpira上州きんぴらHome-stylestir-fried burdock and pork with thick-cut root vegetables
- Joshu Mugi-buta上州麦豚Meat ── Brand porkbarley-fed pork under Gunma's unified quality mark
- Kagoshima Kurobutaかごしま黒豚Meat ── Brand porkthe byword for black Berkshire, finished on sweet potato
- Kamikawa Ramen上川ラーメンNoodles ── Ramenpork-bone broth built on Mount Taisetsu's meltwater
- Kanton Men広東麺Home-style ── Machi-chuka (Japanese-Chinese diner food)ramen noodles topped with a thick, mixed-vegetable and meat gravy
- Kashiraカシラ（頭肉）Meat ── Pork cutspork cheek meat — firm, gelatin-rich head meat
- Katsu KareeカツカレーHome-style ── Yoshoku (Japanese Western-style dishes)Katsu curry — a fried pork cutlet served over curry rice
- Katsudonカツ丼（卵とじ）Rice dishes ── Donburi (rice bowls)egg-bound pork cutlet rice bowl
- Kimuchi-nabeキムチ鍋Hot pot & soups ── Nabe (hot pot)Kimchi-nabe — a Japanese-style hot pot of everyday ingredients seasoned with kimchi
- Kirishima Kogen Junsui Kurobuta霧島高原純粋黒豚Meat ── Brand porkpure Berkshire raised on the Kirishima highlands
- Miso-dare Gyoza味噌だれ餃子Grilledpan-fried dumplings dipped in a miso-based sauce
- SobameshiそばめしNoodles ── YakisobaKobe's chopped yakisoba and rice fry-up
- Komagane Sōsu Katsudonソースカツ丼（駒ヶ根）Rice dishes ── Donburi (rice bowls)Komagane-style sauce-dipped pork cutlet rice bowl
- Korai-kei Ramen好来系ラーメンNoodles ── Ramena Nagoya lineage born from a broth simmered too hot by accident
- Oshu Koriyama Tonkotsu Ramen奥州郡山とんこつラーメンNoodles ── RamenKoriyama Tonkotsu Ramen — a Kurume-taught pork-bone bowl in Fukushima
- Katsu RamenかつラーメンNoodles ── Ramena whole pork cutlet set on soy ramen
- Kufa JuushiiクファジューシーRice dishesfirm-cooked pork-stock rice for festivals and rites
- Kuubu IrichiiクーブイリチーHome-styleshredded kelp fried and simmered sweet-salty with pork
- Kuuri JishiクーリジシHot pot & soupsa clear pork soup finished with egg poured like falling snow
- Kyoto Poku京都ぽーくMeat ── Brand porkKyoto's own three-way cross, graded at the city market
- Mabo Dofu麻婆豆腐Home-style ── Machi-chuka (Japanese-Chinese diner food)Japanese-style mapo tofu, milder and often made with pork instead of beef
- Matsue Ramen松江ラーメンNoodles ── Ramena clear soup finished with Lake Shinji clams
- Matsuyama Hyota-kei Ramen松山瓢系ラーメンNoodles ── Ramena sweet pork-and-chicken lineage
- Mettajiruめった汁Hot pot & soupspork and root vegetable miso soup with sweet potato
- Mirufiyu KatsuミルフィーユカツHome-style ── Yoshoku (Japanese Western-style dishes)Mille-feuille katsu — layered thin pork slices, breaded and fried
- MimigaミミガーMeat ── Pork cutspig ear — an Okinawan specialty eaten shredded fine
- MinudaruミヌダルHome-stylepork loin steamed in a black sesame paste until nearly black
- Miso Katsu RamenみそカツラーメンNoodles ── Ramenbite-sized fried pork on a miso broth
- Miso Yakisoba味噌焼きそばNoodles ── Yakisobagarlic-forward yakisoba often served at yakiniku restaurants
- Mitsuke Heso Ramen見附へそラーメンNoodles ── Ramena dumpling of pork and shiitake riding a quail egg "navel"
- Mobara-menもばらーめんNoodles ── Ramenramen piled with pork belly, its name a pun on Mobara and pork belly
- Moyashi-sobaもやしそばHome-style ── Machi-chuka (Japanese-Chinese diner food)noodles under a glossy soy-based sauce of bean sprouts and pork
- Naabeeraa NbushiiナーベーラーンブシーHome-styleyoung loofah simmered thick with miso pork belly
- Nagahama Ramen長浜ラーメンNoodles ── Ramenthe fish-market bowl behind Hakata's thin noodle
- Nakami Jiru中身汁Hot pot & soupsa clear soup of well-cleaned pork intestine and stomach
- Nakaminato Yakisoba那珂湊焼きそばNoodles ── YakisobaIbaraki's fishing-port yakisoba with hand-stretched steamed noodles
- Niigata Mabo Ramen麻婆ラーメンNoodles ── Ramenmapo tofu ladled thick and hot over a bowl of noodles
- Nikudango no Amazuan肉団子の甘酢あんHome-style ── Machi-chuka (Japanese-Chinese diner food)Nikudango — deep-fried ground pork meatballs glazed in a sweet-and-sour sauce
- Nira Reba Itameニラレバ炒めHome-style ── Machi-chuka (Japanese-Chinese diner food)Nira-reba itame — stir-fried liver and garlic chives in a soy-oyster sauce glaze
- Noto Buta能登豚Meat ── Brand porkpork graded at Kanazawa's meat market
- Aizu Nozawa-juku Miso Ramen会津野沢宿味噌ラーメンNoodles ── Ramenhearty ground-meat-and-vegetable miso broth
- Obihiro Butadon豚丼（帯広）Rice dishes ── Donburi (rice bowls)Obihiro-style grilled pork rice bowl
- Odawara Tantanmen小田原タンタン麺Noodles ── Ramena thick, sweet-spicy ankake tantanmen
- AguあぐーMeat ── Brand porkpork from Okinawa's small native pig, bred back from near loss
- Okonomiyakiお好み焼きGriddle & dumplings ── Konamono (flour-based griddle dishes)a savory wheat-flour pancake loaded with cabbage and pork
- Okutama Wasabi no TOKYO-X MakiおくたまワサビのTOKYO-X巻きGrilledgrated wasabi rolled in TOKYO-X pork
- Olive Yumebutaオリーブ夢豚Meat ── Brand porkSanuki brand pork fattened on Kagawa's olive by-product
- Sutamina RamenスタミナラーメンNoodles ── Ramensoy ramen crowned with a spicy garlic-ginger meat and vegetable sauce, born in Omiya
- Oyabe White RamenおやべホワイトラーメンNoodles ── Ramena pork broth boiled pale white, topped with ground pork miso
- BaraバラMeat ── Pork cutspork belly — layered lean and fat, the base for spare ribs
- Pooku ChappuポークチャップHome-style ── Yoshoku (Japanese Western-style dishes)Pork chap — a thick-cut pork loin in a ketchup-based demi-glace-style sauce
- MomoももMeat ── Pork cutspork leg (ham) — lean meat suited to grilling and searing
- RosuロースMeat ── Pork cutspork loin — the classic cut for tonkatsu
- SotomomoそとももMeat ── Pork cutspork outside round (silverside) — an all-purpose lean cut
- KataかたMeat ── Pork cutspork shoulder (picnic) — firmer meat suited to simmering
- Kata Rosu肩ロースMeat ── Pork cutspork shoulder loin (collar) — well-marbled with a rich bite
- HireヒレMeat ── Pork cutspork tenderloin — the leanest and most tender pork cut
- RafuteeラフテーHome-styleRafute — pork belly simmered slow in sugar, soy sauce, and awamori
- Rooru KyabetsuロールキャベツHome-style ── Yoshoku (Japanese Western-style dishes)Roll cabbage — ground meat wrapped in cabbage leaves and simmered
- Rose PorkローズポークMeat ── Brand porkpork built on Ibaraki's own line-bred sow
- Saiki Ramen佐伯ラーメンNoodles ── Ramena salty, garlicky bowl built for port and shipyard workers
- Sauce Yakisobaソース焼きそばNoodles ── Yakisobathe Worcestershire-style fried noodles found nationwide
- Seabura Ramen背脂ラーメンNoodles ── Ramensoy ramen finished with a shower of pork back fat
- Setouchi Rokkoku-buta瀬戸内六穀豚Meat ── Brand porkpork on a six-grain feed for a milder aroma
- Shinshu Olein Buta信州オレイン豚Meat ── Brand porkpork bred for a high oleic-acid fat that stays smooth
- Shio Yakisoba塩焼きそばNoodles ── Yakisobayakisoba seasoned with salt instead of sauce
- Shoyu Yakisoba醤油焼きそばNoodles ── Yakisobayakisoba seasoned with soy sauce, common at Chinese diners
- ShumaiシューマイHome-styleground pork and onion wrapped in a thin skin and steamed
- Sooki Jiruソーキ汁Hot pot & soupspork ribs simmered to the bone in a plain clear broth
- Soup Yakisobaスープ入り焼きそばNoodles ── YakisobaNasushiobara's sauce yakisoba drowned in soy broth
- Spare RibスペアリブMeat ── Pork cutsspare ribs — the bone-in cut of pork belly
- Subuta酢豚Home-style ── Machi-chuka (Japanese-Chinese diner food)Japanese sweet-and-sour pork, cubed and glazed in a ketchup-tinted starch sauce
- Taiwan Mazesoba台湾まぜそばHome-style ── Machi-chuka (Japanese-Chinese diner food)brothless noodles tossed with spicy minced pork, garlic, and a raw egg yolk
- Tajima Pork但馬ポークMeat ── Brand porkpork certified under Hyogo's own quality-food program
- Takaoka Green Ramen高岡グリーンラーメンNoodles ── Ramena pork broth turned green with local spinach, echoing the city's copper-green landmarks
- Tamana Ramen玉名ラーメンNoodles ── Ramenthe Kurume-lineage bowl that fed Kumamoto's founders
- Tanindon他人丼Rice dishes ── Donburi (rice bowls)beef or pork and egg rice bowl
- TanmenタンメンHome-style ── Machi-chuka (Japanese-Chinese diner food)stir-fried vegetables and pork in a clear salted broth over ramen noodles
- Tantanmen担々麺Home-style ── Machi-chuka (Japanese-Chinese diner food)a Japanese sesame-and-chili noodle soup, adapted from a dry Sichuan noodle snack
- Tare Katsudonタレかつ丼Rice dishes ── Donburi (rice bowls)thin pork cutlets dipped in sweet soy sauce over rice
- Tokyo XTOKYO XMeat ── Brand porka slow-grown three-way cross bred by the Tokyo government
- TonkatsuとんかつFried ── Fried dishesbreaded deep-fried pork cutlet
- Tonkatsu RamenトンカツラーメンNoodles ── Ramena whole fried pork cutlet on Okayama-style noodle soup
- Tonkotsu豚骨Home-stylespare ribs seared, doused in shochu, then simmered in miso and black sugar
- Tonsoku豚足（トンソク）Meat ── Pork cutspig's trotters — collagen-rich, usually sold pre-boiled
- TontoroトントロMeat ── Pork cutspork jowl/neck — nicknamed for its toro-like marbling
- Toukibi Butaとうきび豚Meat ── Brand porkpork raised on Hokkaido-grown feed corn
- Noukou Tsugaru Niboshi Ramen濃厚津軽煮干しラーメンNoodles ── RamenRich Tsugaru Niboshi Ramen — the dried-sardine broth, turned up
- Toruko RaisuトルコライスHome-style ── Yoshoku (Japanese Western-style dishes)Turkey rice — pilaf, napolitan-style spaghetti, and a pork cutlet on one plate
- Ube Ramen宇部ラーメンNoodles ── Ramena deep brown pork-bone broth
- Ueda Ankake Yakisoba上田あんかけ焼きそばNoodles ── YakisobaNagano's fried noodles under a mustard-spiked sauce
- Urakami Soboro浦上ソボロHome-stylepork sliced thin and stir-fried with fried kamaboko and vegetables
- Wakkanai Ramen稚内ラーメンNoodles ── Ramenkelp and pork bone, double-stocked against the cold
- Wantan-menワンタン麺Home-style ── Machi-chuka (Japanese-Chinese diner food)wontons floated in light ramen soup, usually with a meat-heavy filling
- Yafara JuushiiヤファラジューシーRice dishesa soft, brothy rice porridge for an off day
- Yaki Ramen焼きラーメンNoodles ── Ramenpork-bone ramen noodles grilled with sauce on an iron plate
- Yonezawa Buta Ichiban Sodachi米澤豚一番育ちMeat ── Brand porka Landrace-Yorkshire-Duroc cross raised on Okitama snowmelt water
- Jaajaamenジャージャー麺（炸醤麺）Home-style ── Machi-chuka (Japanese-Chinese diner food)noodles under a sweet-savory meat miso sauce, in the Japanese Chinese-restaurant style