For our Sakurani Black Pork, we use sugar steaming, a cooking method that turns meat, which tends to get tough, into a soft miso stew. In the past, when preparing dishes such as stewed pork, the meat was softened with soybean pulp or rice bran, but this resulted in the umami flavor being lost. However, with sugar steaming, not only does the meat become soft, but it also produces a concentrated broth, allowing for cooking without waste.
Adding red wine while simmering the dish will add richness and make it more delicious. The pumpkin and red manganji garnish are cooked in Happo-ji, and the burdock is peeled, cut into thin strips, fried, and served on the side.