"Pork Koji-Buta" refers to naturally raised Japanese-style pork without the use of growth hormones. This is the reddish meat of the pork, with a consistent pinkish color without being too pale or too red. One hip can be divided into three portions, which are also referred to as the hip, spare ribs, and coconut milk. On average, one hip of pork weighs around 6.5-8.5 kilograms. The meat in the hip area is not very tender and tends to be somewhat chewy. It is suitable for slow-cooking methods or braising, such as making braised pork in soy sauce, pork stew, or using it as a component in soups. Slow cooking enhances its sweetness, and it can also be used in various dishes like pork ribs and pork soft bones.