Shima-uwa


Shima-uwa is a Ryukyu pig breed with unique coarse black hair and short, thick legs. They have a slightly concave back, a drooping belly, and secondary hooves touching the ground. They also have a distinctive appearance, with a wrinkled forehead and large drooping ears. These characteristics are regarded as signifying a well-preserved native species.
The meat is of superior quality, as seen by its fat solubility and strong umami taste. The texture is chewy, yet not hard. It is high in oleic acid and emits less lye when cooked, which is another appealing feature.
The meat is of superior quality, as seen by its fat solubility and strong umami taste. The texture is chewy, yet not hard. It is high in oleic acid and emits less lye when cooked, which is another appealing feature.

The traditional culinary culture of the Ryukyus is claimed to begin and end with pigs; this may differ significantly from that of Japan, where pork was reintroduced during the Meiji era (1868–1912).
Ryukyuan pigs, which are said to be able to eat everything except their squeals, contribute to Ryukyuan food culture in a variety of ways, including royal cuisine and common festival food.
Ryukyuan pigs, which are said to be able to eat everything except their squeals, contribute to Ryukyuan food culture in a variety of ways, including royal cuisine and common festival food.

Crossbreeding between the Berkshire and the Shima-wa (island pig) began in the Meiji era to increase production. During World War II, the majority of Shima-uwa were lost. Not only that, under the US occupation of Okinawa, the Shima-uwa was nearly wiped off due to the importation of marketable enhanced breeds from the US mainland. Today, the number of Shima-uwa that retain the shape and features of native Ryukyuan pigs is decreasing, and their existence is under risk. In such circumstances, some producers are preserving and nurturing the breed's natural characteristics.