This equivalent to Wagyu beef is the most highly prized pork in Japan and is made from pure-bred Berkshire pigs. Kurobuta pork is darker and richer in flavour than white pork and the meat is well-marbled. Legend has it that Oliver Cromwell discovered the Berkshire breed during the 1600s while his army was at winter’s quarters in Reading in Berkshire. From that time, the Berkshire breed has been revered for its outstanding quality, texture and flavour. During the early 1800s, the breed was refined and has remained a pure breed ever since. Berkshire swine were first brought to Japan as a gift from the British government in the 19th century. Also, known as Japanese black hog, the breed has thrived in Japan as Kurobuta pork.
Kusamochi is a common, often home-made treat for young and old alike. When the grass and trees begin to sprout their spring colours, many people head for the mountains or rivers to enjoy the abundance of wild flowers and plants, one of which is used to make kusamochi. Boiled, young yomogi (mugwort) leaves are added to a mixture of mochi rice flour, adding a fresh aroma and green colour to the resulting sticky rice confection. Kusamochi can also be found with a sweet bean - paste (an) centre. Traditionally, the refreshing fragrance of yomogi was believed to have the power to ward off evil spirits. Along with chlorophyll and dietary fibre, yomogi contains vitamins A, B1, B2 and C, as well as iron, calcium and phosphorus. The fragrance comes from cineole and other essential oils.
