For a nation famous for its fish-eating habits, the Japanese really love their pork - consuming about 13 kilos (28 lbs) per person per year! They love it enough to have created some unique hybrids, among which the "sangenton" (three-sources pork) stands out for its taste, tenderness, and fat ratio. This amazing pork meat, coming from an animal that is a combination of three different breeds (usually Landrace, Duroc, and Berkshire), is what you will find if you open up a can of Canned Sangenton Pork in Soy Sauce.
We say "soy sauce" in describing this product, but actually it's more complicated: the Canned Sangenton Pork in Soy Sauce has been cooked in a combination called yamatoni, involving not just soy sauce but also ginger and sugar. Usually reserved for beef, this recipe going back to the early Meiji period (1880s) is also perfect for this premium pork and is good to enjoy as it comes out of the can or after transferring the can's contents to a plate and warming it up a little. If you are looking for a Japanese culinary experience of a different kind, this is it!
The Canned Sangenton Pork in Soy Sauce features: