Alternative names角煮
Place of originJapan
Region or stateKyushu
Main ingredientsPork
Ingredients generally usedDashi, soy sauce, mirin, sugar, and sake

Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".[1]

Kakuni is a popular regional cuisine (meibutsu) of Kyushu, particularly Nagasaki. This particular dish is most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than its origin.[2] During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; likewise many Japanese lived in Hangzhou. Therefore, pork was popularized in major Kyushu cities.[citation needed]

The Okinawan regional variation is called Rafute.


Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake.[2] By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served with scallions, daikon and karashi.[2]

See also


  1. ^ Tanumihardja, Patricia (2020). Instant Pot Asian Pressure Cooker Meals: Fast, Fresh & Affordable. Tuttle Publishing. p. 106. ISBN 978-1-4629-2139-3.
  2. ^ a b c Liaw, Adam. "Nagasaki-style red-braised pork belly (buta kakuni)". SBS Food. Retrieved 16 February 2017.