"Pork Koji-Buta" refers to naturally raised Japanese-style pork without the use of growth hormones. This part is located on the top of the pig's shoulder, just next to the pig's head. It is often thinly sliced and used in dishes like shabu-shabu. The meat has a deep red color, and there is marbled fat within the meat. When exposed to heat, the fat will melt, creating a tender and flavorful texture. It's a popular choice due to its rich taste and tenderness.