Pasture-Raised Duroc Pork from Nagato, Yamaguchi, Arrives at MAIZURU KITCHEN

November 7, 2026

MAIZURU KITCHEN is open by reservation only. On days without reservations, the restaurant is closed. Please book in advance here.

Duroc pork, raised on open pasture at Hyakushoan in Nagato City, Yamaguchi Prefecture, has arrived at MAIZURU KITCHEN. These pigs spent their days roaming freely between the mountains and the sea, eating feed made on the farm itself. Here is the story of where, and how, they were raised.

Hyakushoan: where the mountains meet the sea

Nagato sits on the Sea of Japan coast at the northwestern tip of Honshu, Japan's main island, just across the strait from Fukuoka. Hyakushoan stands on the shore of Yuya Bay. Here, minerals from the forest flow down the rivers into the bay and blend with the minerals of the sea, so the land holds the gifts of both.

Hyakushoan is led by Yuzen Inoue, a salt artisan who makes salt on Yuyajima in Nagato. His salt is made the traditional way from the waters of this bay, and it is used by restaurants and households across Japan. His approach of making things within nature's cycle carries over to how the pigs are raised.

Raised slowly, on pasture and homemade feed

Hyakushoan's pigs are not kept in cramped barns. They grow up roaming a pasture in the hills, digging in the soil and soaking up the sun. Living the way pigs naturally live gives the meat well-exercised muscle and a firm, satisfying texture.

Their feed is made on the farm. As cooks, knowing exactly what an animal ate gives us real peace of mind. Pigs raised within nature's cycle have clean-tasting fat with a light, refreshing finish.

About the Duroc breed

The Duroc is a breed from the United States, known for its reddish-brown coat. Fine threads of fat form easily within the meat, giving it a moist, tender texture.

The fat is sweet without being heavy, and the lean meat becomes more flavorful with every bite. Combined with the texture that comes from life on pasture, the result is a taste that is both rich and gentle.

The dish at MAIZURU KITCHEN

With pork of this quality, the best thing a cook can do is not overdo it. At MAIZURU KITCHEN we let the ingredient speak for itself: we grill it slowly over charcoal and serve it with Hyakushoan's salt, made from the same Yuya Bay. Pork and salt from the same land, together on one plate.

Take your time with the sweetness of the fat and the depth of the lean meat. We are always happy to tell you more about the farm and how the pigs are raised during your meal.

Reservations

Enjoy this pork, raised with real care by its producer, in a space reserved exclusively for our booked guests. Supply is limited, so it will be served only while it lasts.

Reservations are accepted through our reservation page. We look forward to welcoming you.

Book a table

Source: Oideyo Yamaguchi, "Hyakushoan Salt-Making Tour" (Japanese)