Kakuni
From Wikipedia, the free encyclopedia
 Kakuni | |
| Place of origin | Japan |
|---|---|
| Region or state | Kyushu |
| Associated cuisine | Japanese cuisine |
| Main ingredients | Pork |
| Ingredients generally used | Dashi, soy sauce, mirin, sugar, sake |
| Similar dishes | Rafute, Dongpo pork |
Kakuni (角煮) is a Japanese braised pork belly dish which literally means "square simmered".[1] It is made by braising fatty pieces of pork in soy sauce, mirin, and sugar.
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Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish 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 the original dish.[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]
