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What is Breton?

The pork sold by Nijiya Market is from “duBreton” and nicknamed “Pork-kun.” You may have noticed this name.

Nijiya-Pork-Kun“Breton” is, in a way, the family name of our new line of pork. In 1944, Napoleon and Adrienne Breton, who had managed a farm in Quebec, Canada, decided to establish a business that would meet their vision and strong passion for farming. After years of hard work, Aliments Breton Foods Canada, the company they created, gained an important position in the agrifoods industry in Quebec. Thus “duBreton Pork” was born from the untiring efforts of this husband-and-wife team.

Why is duBreton Pork Different?

Pork-kun is from pigs raised in natural surroundings in Canada with all-natural feeds, including com, soybean meal, wheat, gluten flour, beans, extruded soybeans and other grains.
Antibiotics and other chemicals aren’t used, and the entire production process from breeding and feeding to meat processing is monitored under strict control measures to ensure safe, healthy pigs.

Additionally, these pigs are regularly examined by veterinarians and are serum-tested every month to ensure that only certified Pork-kun meat is delivered to the consumer.

Eating healthy food in a free, open environment and living a healthy life the pigs behind Pork-kun live a life that would be ideal even for us humans. No wonder the meat is juicy, tender and of high quality. You should try it for yourself!

The Amazing Power of Pork-kun!

Did you know that Pork-kun is a treasure chest of vitamins? It contains several times more vitamin E1-a source of stamina-than other meat products. The vitamin E1 in Pork-kun doesn’t break down easily when heated and is absorbed effectively into our bodies. Pork-kun also contains vitamin B2, which promotes growth; potassium, phosphorous, iodine and other minerals that assist the metabolism; and vitamin E, which is known as an agent that helps keep us young. Don’t you like Pork-kun already? It’s rich in various nutrients that benefit people of all ages, from children to the elderly.

Nijiya’s Recipe Recommendation

Have you ever stood in a supermarket and wondered which part of the pig this cut came from? Recipes, taste and even nutritional value vary, depending on the cut. Nijiya carries the following cuts of pork:

• Pork Tenderloin

This is a popular cut of pork. Only a small portion of the pig qualifies as pork tenderloin, and the tender meat is very delicious. Pork tenderloin is known for its fine texture, leanness, and light taste. This part of pork is rich in vitamin B1, which is known for its skin-beautifying effects. Pork tenderloin is best eaten as pork cutlet or sauteed.

• Pork Loin

This cut of pork is marbled with fat, and a coarse network of fat, and is characterized by a rich, flavorful taste. The meat is tender, and because the flavor is concentrated in the fat, the more you chew the tastier it becomes. This cut contains a lot of niacin, vitamin B1, vitamin B6, etc., so eating pork loin helps promote your metabolism and prevents anemia, etc. Recommended recipes include pork cutlet, BBQ pork and pork loin ham. You’re sure to like its taste, which is different from that of pork tenderloin.

• Pork Loin, thin-sliced

You can enjoy the same pork loin in different ways by slicing it thinly. Because the meat is tender, thin-sliced pork loin is ideal for sauteing with ginger and soy sauce! Thin-sliced pork loin is also great for a family “shabu-shabu” party.

• Pork Belly

This cut of pork comes from the torso of the pig after the pork loin is removed, on the flank side. Pork belly is very fatty and is perfect for kakuni (stewed pork cubes). The fat in this cut of pork is full of delicious flavor. It’s also a rich source of vitamin B1, B6 and potassium.

How to Cook Japanese Style Pork Dishes

You’ll love versatile Pork-kun.
Discover delicious Pork-kun recipes!

Pork Cutlet Recipe

Everyone’s Favorite Dish!
Pork-Cutlet(

Ingredients (Serves 2)

  • 7.8 oz. pork tenderloin
  • Salt and pepper (to taste)
  • 1 Tbsp. flour
  • 1 egg
  • Bread crumbs (as needed)
  • Oil (for deep frying) (as needed)

Cooking Directions

  1. Slice pork to desired thickness, and pierce each piece with a fork several times.
  2. Apply salt and pepper to both sides of the pork; coat with flour, beaten egg and bread crumbs, in that order. Chill the pork in the refrigerator for a while, so that the batter will bind to the meat.
  3. Deep fry the pork in oil that’s heated to about 338°F (170°C) until golden brown.

Moya-Pork (Moyashi & Pork) Recipe

Perfet for those on a diet!
Moya-Pork

Ingredients (Serves 2)

  • 3.5 oz. pork belly
  • 1 bag (about 6 oz.) of moyashi (bean sprouts)
  • Oil (as needed)
  • Okonomi sauce (to taste)
  • Salt and pepper (to taste)

Cooking Directions

  1. Cut the pork belly into bite-size pieces. Rinse clean and drain bean sprouts.
  2. Heat oil in a frying pan, add the pork, and season with salt and pepper.
  3. When the pork is golden brown, add the bean sprouts and saute briefly over high heat. Pour in the sauce.

Buta-Tama (Pork Omlet) Recipe

So simple!
Buta-Tama

Ingredients (Serves 2)

  • 3.5 oz. pork belly
  • 2 eggs
  • 1 stalk green onion (chopped)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. mirin (Japanese sweet cooking rice wine)
  • 1 Tbsp. of grated fresh ginger root
  • Oil (as needed)

Cooking Directions

  1. Mix the soy sauce, mirin and grated ginger in a bowl, and marinate the pork for approximately 10 minutes.
  2. Heat oil in a frying pan, and saute the marinated pork.
  3. Beat the eggs and pour into the pan. Turn off the heat, and allow the egg mixture to finish cooking.

Shoga-Yaki (Pork Saute with Ginger and Soy Sauce) Recipe

Everyon’s favorite!
Shoga-Yaki

Ingredients (Serves 2)

  • 10.6 oz. thinly-sliced pork loin
  • 1 small onion

Sauce:

  • 4 Tbsp. soy sauce
  • 1 to 1.5 Tbsp. honey
  • 1 clove garlic (grated)
  • 1 clove fresh ginger root (grated)
  • Salt and pepper (to taste)

Cooking Directions

  1. Cut the pork into bite-size pieces, slice onion to about 2 inches thick, mix all ingredients for the sauce and place everything in a plastic bag. Refrigerate for approximately 30 minutes.
  2. Saute the pork, onion and sauce in a frying pan.

Gochiso Magazine, Nijiya Market

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