●Pork is 100% Kagoshima Pork and all vegetables are domestically produced. All pork is made from Kagoshima unmaka pork. Kyabets, onions, ginger, and green onions are all domestically produced. ●No garlic or leeks, plenty of ginger and green onions Since it does not use garlic or leeks, you can eat it without worrying about the smell. Instead, I use plenty of ginger and green onions. ●With a durable skin, it can be used not only for baked dumplings but also for boiled dumplings. The flour is Australian prime hard (the highest class of semi-strong flour that can be used for dumplings). It can be enjoyed not only as grilled dumplings but also as boiled dumplings. Since it is a raw dumpling, the quality of the ingredients is brought out and it is juicy. When baked, the flour becomes crispy wings. ●About Kagoshima Unmaka Pork "Kagoshima Unmaka Pork" is a brand pig from Kagoshima Prefecture that is made by crossing multiple pigs such as Berkshire, Umeyama, and Duroc. It is characterized by its flavorful meat quality and refreshing high-quality fat without any grin, and is raised in an environment close to nature. ◯ Characteristics of Kagoshima Unmaka pork Hybrid Species: It inherits good qualities such as Berkshire (fat with swelling), Plum Mountain Pig (healthy), and Duroc (marbling). Meat quality: It has a strong flavor and is characterized by tender meat. Fatty meat: Fatty meat, called "white meat," has a melt-in-your-mouth texture without any grin. Feed: Raised on its own compound feed, especially containing a lot of corn. Environment: It is a pigsty in the mountains surrounded by trees, and is designed to allow you to live close to nature by using plenty of groundwater pumped from the Shirasu Plateau.