Two of Japan’s leading ramen chains are now incorporating underutilized U.S. pork cuts into signature dishes, a win for U.S. pork exports and value-added innovation. This development comes through collaborative efforts led by the U.S. Meat Export Federation (USMEF), with funding support from the National Pork Board and the U.S. Department of Agriculture (USDA).
Ramen Kagetsu, which operates 250 locations across Japan, has begun using U.S. pork false lean—a lesser-known muscle located in the fat layer over the shoulder loin—as a cost-effective alternative to the European sheet belly previously used in its popular Cantonese-style barbecue pork offering. The chain projects a monthly usage of 40 metric tons of this U.S. pork cut.
Meanwhile, Kairikiya, with 160 restaurants nationwide, has transitioned to U.S. pork cushion meat, a shoulder-derived cut, to replace Mexican picnic meat in one of its top-selling menu items. Kairikiya expects to purchase more than 1,000 metric tons of pork cushion throughout 2025.
In both cases, USMEF’s Japan-based team collaborated with culinary staff from the respective chains to refine preparation techniques and ensure a high-quality dining experience for customers.
These developments not only open new doors for underutilized U.S. pork cuts in international markets but also reflect the growing global demand for affordable, high-quality protein options.
For more information, visit usmef.org.
