"Pork Koji-Buta" refers to naturally raised Japanese-style pork without the use of growth hormones. It cuts of pork that come from the top part of the shoulder, right next to the pig's head. When sliced thinly, they have a dark red color and contain marbled fat running through the meat. When exposed to heat, the fat melts and creates a rich and tender texture. The meat is not densely packed, which contributes to its appealing tenderness. It's a highly popular cut due to its delicious qualities.