Kakuni
| |
| Alternative names | 角煮 |
|---|---|
| Place of origin | Japan |
| Region or state | Kyushu |
| Main ingredients | Pork |
| Ingredients generally used | Dashi, soy sauce, mirin, sugar, and sake |
Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin.[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.[citation needed]
The Okinawan regional variation is called Rafute.
Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake.[2] By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served with scallions, daikon and karashi.[2]
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