Agu (or Agu) is Okinawa’s prized native breed of black pig, and its pork is considered a premium local delicacy. Descended from pigs brought to the Ryukyu Islands centuries ago, the Agu is a small, slow-growing and relatively rare breed, which nearly died out before being carefully revived. Its meat is celebrated for exceptionally fine marbling, a low melting point that gives the fat a melt-in-the-mouth quality, and a distinctive sweetness and umami-rich, tender texture with none of the heaviness of ordinary pork. Pork is central to Okinawan cuisine, and Agu is enjoyed in many ways — as shabu-shabu (thinly sliced and swished in hot broth), grilled yakiniku-style, in tonkatsu, hamburgers, or in traditional Ryukyu dishes. Numerous restaurants across Okinawa specialise in Agu, often as a hot-pot or grill course. Rich yet delicate, Agu pork is a must-try for food lovers and a delicious window into Okinawa’s distinctive food culture.
🗓️ At a Glance
| Location | Across Okinawa |
| Hours | Restaurant hours |
| Admission | Varies (course meals common) |
| Time needed | A meal |
| Best time | Year-round |
What to Try
- Finely marbled Agu pork with sweet, tender fat.
- Shabu-shabu hot pot in a light broth.
- Grilled yakiniku-style or as tonkatsu.
- Agu in traditional Ryukyu dishes.
Combine Your Visit
- Combine with Okinawa soba and local food.
- Pair with awamori , the local spirit.
- Read our Okinawa overview .
Getting There
- On foot: at specialist restaurants across Okinawa.
- In Naha: many Agu restaurants around Kokusai-dori.
Tips
Try Agu as shabu-shabu to best appreciate the sweet, melt-in-the-mouth fat, dipping thin slices briefly in the hot broth. Look for restaurants specialising in Agu (often offering course menus), pair it with local awamori, and confirm you’re getting genuine Agu, as it’s a premium and relatively rare breed.
