Koji Buta pork is a type of Japanese pork that is produced using a traditional Japanese method of feeding the pigs with koji rice. Koji rice is a fermented rice that is used in many Japanese foods, such as sake, miso, and soy sauce. It is believed that the koji rice gives Koji Buta pork its characteristically tender, sweet, and umami flavor.

Koji Buta pork is produced in Kagoshima Prefecture, which is located in southern Japan. Kagoshima is known for its production of black pork, also known as Kagoshima Black Pork, which is one of the most highly regarded porks in the world. The Koji Buta pork production system was designed and developed by Japanese experts over a period of over 30 years.