🥩 Butahone yasai(Pork bone with vegetable)

Pork bone vegetables" is a dish made by stewing large pieces of pork, tsuwabuki (a type of Japanese radish), kombu (kelp), daikon (Japanese radish), carrots, and koshaman (a native taro) in a large pot. It is also known as "uan finayasse". Uan" means pig, "fin " means bones, and "yasse" means vegetables. In the Amami area, black-haired island pigs have been raised since ancient times. In the past, each family raised one of the island pigs, which were eaten as a valuable source of protein. In order not to waste all the parts, all were made into dishes such as "pork bone vegetables," a New Year's Eve dish, as well as "pork miso," which can be preserved, salted, stir-fried or grilled, and so on. Island pigs are extremely tasty, but because they take a long time to grow, the number of pigs raised has gradually decreased and they are rarely seen anymore. Today, salted pork with bones for "pork bone vegetables" can be found in supermarkets and butcher stores at the end of the year.