Sukiyaki with Okayama’s Local Pork

The pork selected for this sukiyaki is Kuroyabu pork, raised in Nagi Town, Okayama, and known as the “Okayama Kurobuta” brand. The shoulder roast, in particular, is famous for its melt-in-your-mouth fatty flavor. The vegetables, simmered in a sweet sukiyaki sauce, are simply exceptional.
The eggs used to mix with the pork and vegetables come from “Hoshi no Sato Tamago” (Star Village Eggs), produced by Sakamoto Eggs in Kurashiki City, Okayama. These eggs come from chickens raised on a special fermented feed and alkaline water sourced from 130 meters underground.
To finish the meal, enjoy udon noodles from Ichimonji Udon in Setouchi City, Okayama. Made by grinding wheat twice in a stone mill, these noodles offer a rich, fragrant wheat flavor with every bite.