Meat is an indispensable part of the food culture of Okinawa.
Agu is the pork from the pigs indigenous to Okinawa. Okinawa Wagyu is obtained from cattle raised in Okinawa’s warm climate with mineral-rich feed. The homebred chicken of Okinawa are fed with turmeric, awamori lees and other materials unique to Okinawa. Okinawa is rich in nutritious, branded meats.
Okinawa’s beef culture is old, and many cattle bones have been found in ruins dating as far back as the 15th century. Beef is rich in protein and contains essential amino acids, helping to increase strength. Fresh and delicious beef is lean with white fat delicately marbled throughout it.
Pork has been used in Okinawa since the Ryukyu Dynasty, and is such a familiar ingredient that it is said that everything but the cry of the pig can be eaten. Pork contains ten times the amount of B1 than beef, and is said to be effective in preventing irritation and recovering from fatigue. Choose a cut that has a clear line between the fat and the lean meat.