Do the Japanese Eat Pork? An Exploration of Japanese Cuisine

January 13, 2026 •

4 min read

Though Japan is widely known for its seafood, with per capita consumption at approximately 22kg in 2020, pork is, in fact, an extremely popular meat that plays a central role in the modern Japanese diet. Do the Japanese eat pork? Absolutely, and its widespread popularity is evidenced by the numerous regional specialties and beloved national dishes featuring it.

Quick Summary

Despite its historical prohibition for centuries, pork is now one of the most widely consumed meats in Japan, a central ingredient in many popular dishes and regional specialties.

Key Points

History of Pork Consumption: Meat-eating, including pork, was banned in Japan for centuries due to Buddhist influence, but this was overturned during the Meiji Restoration in 1868.
Modern Staple: Today, pork is one of the most popular meats in Japan, consumed regularly by a majority of the population and widely available.
Key Dishes: Iconic Japanese dishes featuring pork include tonkatsu (breaded cutlet), butadon (pork bowl), and tonkotsu ramen (pork bone broth noodles).
Regional Differences: Pork is particularly central to the cuisine of Okinawa, where it has deep historical significance, and is also very popular in eastern regions like Kanto.
Significant Imports: Despite being a major producer, Japan is also one of the world's largest pork importers, relying on imports to meet high domestic demand.
Affordability Factor: Pork is often more affordable than beef, contributing to its status as an everyday protein source for many Japanese families.
Versatile Ingredient: Pork is prepared in numerous ways, including frying, stewing, grilling, and as a base for flavorful broths, showcasing its culinary versatility.

A Culinary History: From Taboo to Tonteki

For centuries, the consumption of meat from four-legged animals was largely prohibited in Japan due to the influence of Buddhism, a ban that began in the 7th century under Emperor Tenmu. During this long period, Japanese cuisine evolved to focus heavily on seafood, rice, and vegetables. However, this ban was not universally observed, and meat was sometimes consumed secretly for its believed medicinal properties. The Meiji Restoration in 1868 marked a dramatic shift, as the new government, eager to modernize and emulate Western nations, actively encouraged the consumption of meat. Pork, being more affordable to produce than beef, saw its popularity soar during this time, and it was embraced as a patriotic duty to consume it to grow bigger and stronger.

The Rise of Pork in the Meiji and Taishō Eras

The introduction of Western-style cooking, known as yoshoku, further cemented pork's place in the Japanese diet. Dishes like tonkatsu, a deep-fried, breaded pork cutlet, originated during this period and quickly became a national favorite. The name tonkatsu itself combines the Japanese word for pig, ton, with a shortened version of the English word 'cutlet'. This fusion dish is a perfect symbol of Japan's changing dietary habits and its embrace of foreign culinary influences.

Regional Pork Delicacies

While pork is popular nationwide, some regions have a particularly strong tradition of pork dishes. Okinawa, the southernmost prefecture, has a distinct food culture heavily featuring pork, a historical influence dating back to its time as the independent Ryukyu Kingdom. Here, dishes utilize almost every part of the pig, including preserved pig's blood, pig ear, and internal organs in soups. In contrast, the eastern region of mainland Japan, particularly the Kanto area, is also known for its strong preference for pork, leading to regional variations and brand names like kurobuta (Black Berkshire pork) from Kagoshima.

Modern Consumption and Global Influence

Today, Japan is one of the world's largest importers of pork, despite being a significant producer itself. The country consumes more pork than beef, though less than poultry on a per capita basis. The pork market is mature yet continues to grow, influenced by Western cuisine and strong domestic demand for both fresh and processed pork products. International trade agreements, such as the one with the United States, have also facilitated the flow of pork products into Japan, meeting the high consumer demand.

Popular Japanese Pork Dishes

Japan's love for pork is showcased in a wide variety of dishes, from quick meals to celebratory feasts. Here are some of the most iconic:

Tonkatsu: A deep-fried, crispy pork cutlet, typically served with a savory-sweet sauce and shredded cabbage. It is often the centerpiece of a meal.
Butadon: A comforting rice bowl dish where sliced pork is simmered in a sweet soy sauce glaze and served over rice.
Tonkotsu Ramen: A rich and creamy pork-bone broth that forms the base of this immensely popular ramen style, often topped with slices of chashu (braised pork belly).
Shogayaki: A simple yet delicious stir-fry of thinly sliced pork cooked with ginger and soy sauce.
Kakuni: Slow-braised pork belly, cooked until incredibly tender and melt-in-the-mouth, typically in a soy sauce and mirin-based broth.
Yakitori (Butabara): While yakitori traditionally means grilled chicken, skewers of pork belly, known as butabara, are a common and beloved sight at izakayas.

Comparison Table: Pork vs. Other Meats in the Japanese Diet


Feature	Pork	Chicken	Beef
Popularity	Very popular, ranks second after poultry.	Most popular meat consumed per capita.	Popular, but less consumed per capita than pork or chicken.
Affordability	Generally more affordable than beef, making it an everyday protein.	Highly accessible and affordable, widely consumed.	Often more expensive, particularly high-grade Japanese wagyu, sometimes reserved for special occasions.
Cooking Methods	Versatile: fried (tonkatsu), stewed (kakuni), grilled (butadon), used in broth (tonkotsu).	Fried (karaage), grilled (yakitori), used in broth.	Grilled (yakiniku), cooked in hot pot (shabu-shabu), stewed.
Historical Context	Consumption re-legalized post-1868 Meiji Restoration, previously banned.	Consumed historically, but became more common with modernization.	Similar to pork, historically banned and encouraged post-Meiji.
Regional Significance	Highly significant in Okinawa, Kagoshima, and the eastern Kanto region.	Widely consumed, though less tied to specific regional branding compared to pork or beef.	Famous regional brands like Kobe beef and Wagyu exist.

Culinary Takeaways and Conclusion

Yes, the Japanese eat pork, and it is an integral part of their modern culinary landscape. The journey of pork in Japan is a fascinating story of cultural and historical evolution, moving from a prohibited food to an affordable, versatile, and beloved protein. The nation's cuisine now boasts a wide array of popular pork dishes that are enjoyed regularly, reflecting the influence of both historical trends and global foodways. Pork's continued high consumption is a testament to its versatility and appeal to Japanese consumers. It's a staple found everywhere from convenience stores to fine dining, proving that the answer to 'Do the Japanese eat pork?' is a definitive and delicious yes.

This article was informed by reliable sources, including a detailed history of meat-eating in Japan from Plenus and agricultural trade data from the AHDB.

Frequently Asked Questions

While traditional Japanese cuisine (washoku) historically emphasized seafood and vegetables due to a centuries-old ban on meat, pork became very popular and integrated into the modern diet following the Meiji Restoration in 1868. Dishes featuring pork, though modern, are now considered part of the national cuisine.

One of the most common and beloved pork dishes in Japan is tonkatsu, a deep-fried pork cutlet served with a rich, savory sauce. Other very common dishes include butadon (pork bowl) and pork-based ramen like tonkotsu.

No, for about a thousand years, following the introduction of Buddhism, the consumption of meat from four-legged animals was officially prohibited in Japan. The widespread acceptance of pork only occurred after the ban was lifted during the Meiji period in the late 19th century.

Pork is the second most consumed meat in Japan, after poultry. Per capita, the Japanese eat more pork than beef, largely due to pork's affordability and versatility in everyday cooking.

Okinawa is particularly famous for its rich pork cuisine, which utilizes many parts of the pig. Kagoshima is known for its kurobuta (black pork), and the Kanto region generally has a strong preference for pork dishes.

While it is possible to avoid pork, it is an extremely common ingredient, so caution is needed for those with dietary restrictions. Dishes like ramen often use pork broth, and many processed foods or dumplings contain pork. It's advisable to learn key phrases like "buta niku nuki de onegai shimasu" ("I'd like this without pork, please").

Yes, pork broth, known as tonkotsu (literally 'pork bone'), is the basis for one of the most popular styles of ramen in Japan. It is also used in other dishes and soups across the country.