SEE THE SEA select & resort is a cafe and select shop located at Umikaji Terrace on Senagajima, Okinawa. Before we tell you why we chose Kibimaru Pork, we’d like to take a moment to explore the deep relationship between Okinawa and pork.
■ “We Eat Everything but the Squeal”
There’s an old saying in Okinawa:
“We eat everything but the squeal.”
Other regions in Japan eat pork, too. But Okinawa’s relationship with it feels fundamentally different. Pork isn’t just a source of protein here — it’s the very core of daily life. Rafute, soki, tebichi, mimiga, nakami-jiru — nearly every iconic Okinawan dish is made from some part of the pig.
That’s no coincidence.
■ Pigs Arrived on This Island About 600 Years Ago
Roughly 600 years ago, pigs were brought to Okinawa from China during the era of the Ryukyu Kingdom. In a land where eating beef and horse meat was forbidden, pork naturally became the center of the food culture.
The native breed descended from those original pigs is known as Agu. Small in stature, rich in fat, and slow to grow — Agu pigs are far from efficient to raise. Yet their meat has a distinctive sweetness and depth of flavor. Over centuries, they adapted to the island’s climate and became inseparable from the people’s way of life.
But after the war, that balance was disrupted.
■ After the War, White Pigs Came from Hawaii
To help feed a devastated Okinawa, the Okinawan community in Hawaii sent white pigs to the island. These Western breeds grew quickly and produced large litters. Farmers rapidly adopted them, and before long, Agu pigs all but disappeared from Okinawa.
It wasn’t until the 1980s that Agu pigs were brought back from the brink of extinction. Starting with just 18 remaining animals, over a decade of careful crossbreeding restored the population.
Meanwhile, white pig culture also took root in Okinawa. Today, both Agu-based and white pig-based brand porks coexist on the island — Agu, Agu crossbreeds, Beni Buta, Pineapple Pork Agu, and many more. Each carries a farm’s unique philosophy and the blessings of Okinawa’s land.
■ Why We Chose Kibimaru Pork
At SEE THE SEA, we serve Kibimaru Pork — a white pig-based brand pork. We deliberately chose a white pig rather than Agu, and there’s a reason for that.
“Before logic, our bodies know what’s good.”
That has always been our standard for choosing. No matter how storied or rare something may be, if that first bite doesn’t move you, it doesn’t matter. And if you feel something the moment it touches your tongue — that’s your answer.
When I first tasted Kibimaru Pork, I felt exactly that. Why did it feel that way? That’s a story for the next article.
— Also Read —
Next: Agu vs. Kibimaru Pork — A Deeper Look
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Frequently Asked Questions
- What is the history of pork culture in Okinawa?
- About 600 years ago, pigs were brought from China to the Ryukyu Kingdom. In Okinawa, where eating beef and horse meat was forbidden, pork became the center of the food culture. Iconic dishes like rafute, soki, and tebichi are all made from pork.
- What is Agu pork?
- Agu is a native black pig breed that came to Okinawa from China about 600 years ago. Nearly extinct after WWII, the breed was revived in the 1980s from just 18 animals over a decade of careful crossbreeding. It is known for its distinctive sweetness and depth of flavor.
- Where can I eat Kibimaru Pork in Okinawa?
- Kibimaru Pork roast pork is served at SEE THE SEA select & resort, located at Umikaji Terrace on Senagajima, Tomigusuku City, Okinawa. It is about a 15-minute drive from Naha Airport.