Agu Pork Shabu and Okinawan Cuisine - Asatoya OSAKA

Perfect for a drink after work or when you want to take a little break alone. This is a great early bird set where you can enjoy beer at half price. Feel free to enjoy it with your favorite Okinawan dish.

<Reservations can be made on the course page.> ◆Drink 1 cup: Beer, Highball, Freshly Squeezed Lemon Sour ◆Anriya Champuru ◆1 Small Dish: Rafute, Mozuku Vinegar, Sea Grapes, Mimiga Salad, Carrot Shirishiri, Jimami Tofu

[Directly delivered from Ganaha Livestock] This is a pure Agu that inherits 100% of the lineage of the native Ryukyu pig Agu. Its main characteristics are particularly white fat and firm meat quality.

[Direct delivery from Gana Farm] Characterized by a mild flavor with little gaminess or bitterness. It has the sweetness and umami of the fat characteristic of the native Agu pig, offering a light taste.

What is Agu Pork? Agu is meat born from an Agu father and a Western pig mother. Only those breeding pigs recognized as 'Agu' through DNA testing can become father pigs. The mother pigs must also be from breeds recommended by the JA Okinawa Brand Promotion Council. The meat quality of Agu Pork is characterized by a high content of umami components (glutamic acid) and a tender taste. It has a lot of marbling, which is a feature of native pigs, and contains a rich sweetness and umami in its fat. Although Agu has very excellent meat quality, it has a small body size, resulting in a limited quantity of meat, making it very precious.

The ultimate dashi blended with fragrant special kombu and aged bonito with special soy sauce.

A flavorful broth that allows you to enjoy a light yet deep taste, enhanced by the subtle sweetness of natural sea salt.

A creamy broth combining the aroma of sesame and the subtly sweet, rich soy milk.

A rich broth that combines original blended Korean miso with chicken stock, offering depth beyond just spiciness.

A medicinal broth infused with slowly simmered tonkotsu collagen and herbal ingredients.

A spicy medicinal broth with the distinct aroma of various medicinal herbs and Sichuan pepper.

A luxurious chanpuru packed with bitter melon, tofu, and noodles. A representative dish of Okinawa. The locally sourced bitter melon from Okinawa has less bitterness, making it more enjoyable for everyone.

In Okinawa, it is considered the prefectural fish and is a familiar sight on the dining table. When caught, its body turns red.

Today's white fish tempura.

Chewy texture of purple sweet potato tempura.

A standard fried potato from Okinawa.

No soba flour used.

In fact, this is also a dish said to have originated in Okinawa. Tacos from Mexican cuisine were brought in by the U.S. military, and it was created as a dish from Okinawa Prefecture by placing tacos on top of white rice.

Okinawa's kayak rice.

Delicious pork made from Okinawa Prefecture's Yambaru pig, ensuring safety and quality. It has a mild flavor with little gamey smell, impurities, or drip. The relatively light meat quality is suitable for various dishes regardless of the cooking method.

【Attention for those with peanut allergies!】 A chewy texture similar to sesame tofu. It is a local dish from Okinawa and Kagoshima made with peanuts.

Hirayachi is a flat grilled dish in the Okinawan dialect. It is also a home-cooked meal in Okinawa Prefecture.

Everyone loves sea grapes.

A type of fried confectionery from Okinawa Prefecture. It is a spherical fried donut made with a dough that uses sugar, as the name suggests. It is considered a lucky treat and is served at celebrations such as weddings.

Miyako Island, known for its unparalleled sea transparency. This is a carefully crafted salt that embodies the wonderful gifts of nature.

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