Kakuni

Kakuni is a delectable Japanese dish that translates to "square simmered" pork. It's especially cherished in Kyushu, with Nagasaki being a renowned hotspot for this regional specialty. Likely tracing its roots back to Chinese cuisine, Kakuni is reminiscent of Dongpo pork but features a lighter sauce. Historical ties between Hangzhou and Kyushu during the Ming and Song Dynasties introduced culinary influences that made pork a staple in Kyushu cities, where both Chinese and Japanese communities flourished.

In Okinawa, there's a variation of Kakuni called Rafute. To prepare Kakuni, thick cubes of pork belly are slowly simmered in a savory mixture of dashi, soy sauce, mirin, sugar, and sake. This slow cooking process breaks down the collagen in the pork, transforming it into gelatin and rendering the meat incredibly tender and juicy—perfect for eating with chopsticks. Typically, Kakuni is served with garnishes like scallions, daikon, and a touch of karashi mustard for an added kick.