Over the past four articles, we’ve written about Kibimaru Pork — its 600-year history, the difference from Agu, the fat that melts at 30 degrees, and the fact that these pigs eat the very land of Okinawa. If you’ve been reading along, you now have a deep understanding of what this pork is. So let us tell you honestly why we chose it. The reason is simpler than you might think.
■ What We Felt First Wasn’t Logic
When we first encountered Kibimaru Pork, it wasn’t our minds that moved — it was our bodies.
One bite, and we knew something was different. Tender, sweet, melting — trying to put it into words makes it sound cliche, but the sensation was unmistakable. The reasons came later: the fat melting point of 30 degrees, the abundance of free amino acids, the high oleic acid content. But those numbers aren’t why we chose it.
One bite, and our bodies said “this is good.” That’s all it was.
For me, this is nothing unusual. Whether choosing fabrics in the apparel industry or selecting ingredients for our menu, it’s always been the same approach. I don’t research why something is good and then choose it. I feel that it’s good, and then find out why. I’ve never reversed that order.
■ What 20 Years of Craftsmanship Taught Me
I spent over 20 years in the apparel industry, involved in the craft of making clothes. Functionality, lightweight design, durability — after creating countless garments packed with “added value,” I arrived at one truth.
“No matter how excellent something is, if it doesn’t move you when you try it on, it won’t be chosen.”
No matter how impressive the specs, no matter how advanced the technology, if you feel nothing the moment you slip it on, that garment stays on the rack. Consumers are honest. They reach for what moves them in the moment — not what makes sense on paper.
I believe food works exactly the same way. No matter how rare, no matter how scientifically superior — if that first bite moves nothing in you, it’s meaningless. The fact that it’s gluten-free, Okinawa-grown, HACCP-certified — all of that was confirmed after we made our choice. The order was never reversed.
Feel first, understand later. That’s the order in which we chose Kibimaru Pork.
■ Good Ingredients Deserve to Have Their Story Told
At the same time, we believe that simply saying “it’s delicious” only fulfills half of our responsibility.
Why is it delicious? What’s the backstory? Who made it, and how much time did they invest? Knowing that story changes the weight of every bite. It creates a sense of understanding that settles in after you eat.
That’s why we wrote this series. The history of Kibimaru Pork, its bloodline, its feed, the scientific evidence — we laid it all out not because we want you to choose with logic. We wanted to create a place where, after eating, you could think: “Now I understand why it tasted that way.”
Emotion is born in an instant. But what makes that emotion richer is knowledge and story.
— Also Read —
Previous: The Feed — Okinawa’s Bounty
Next: The Answer Was Roast Pork (Final Chapter)
■ あわせて読みたい