"Pork Koji-Buta" refers to naturally raised Japanese-style pork without the use of growth hormones. This meat comes from the midsection of the pig, and it contains a small amount of marbling. The texture of this meat is moderately tender, not overly soft or sticky. It is versatile and suitable for a variety of dishes, such as frying or grilling, as it offers a good level of tenderness. You can also use it to make pork skewers or for deep-frying. Before cooking, marinating the pork koji-buta can enhance its flavor. When selecting pork kohji-buta, look for meat with a light pink color and a texture that is not overly tough or hard. This will ensure a delicious and tender result in your dishes.