What part of the animal is the komekami?

It's the area from the pig's cheek to the temple, also called "pork kashira." Only a small amount is obtainable from one animal. The meat has a chewy texture. It's rich in collagen.

What is the best way to cook it?

Yakiton (grilled pork skewers) and kushiyaki (skewered grilled food) are standard, and it's also suitable for stir-fries. Marinating it with salt sauce or garlic before stir-frying brings out the stickiness of the collagen and the umami of the red meat. If frozen, cook immediately after thawing.

How can I obtain it and what is the shelf life?

You can purchase it at specialty meat shops or online, and vendors usually ship it frozen. If you keep it unopened, you can store it frozen for 30 to 180 days (depending on the product). If you refrigerate it, you should use it within 4 days.

Komekami (コメカミ)

2025年3月17日

Komekami (コメカミ) may not be the most well-known cut of meat, but it holds a special place in Japanese cuisine. This flavorful and unique part of the pig or cow offers a satisfying texture and rich umami taste, making it a favorite in dishes like yakiniku and izakaya-style grilling. While it remains a specialty cut, those who try it often appreciate its distinct chewiness and depth of flavor. Curious about what makes komekami so special and how it’s enjoyed in Japan? Keep reading to discover more about this hidden gem of Japanese cuisine!

What is Komekami?

Buta komekami (豚コメカミ) is the temporal (temple) muscle meat from a pig, known for its lean yet slightly chewy texture with a rich, umami flavor. Despite being relatively rare, prized in Japanese cuisine, especially in yakiniku (grilled meat), stir-fried dishes, stews, and kushiyaki (grilled skewers). Often marinated and grilled over charcoal, simmered for tenderness, or stir-fried with garlic and soy sauce. This cut offers a delicious balance of firmness and juiciness. While not commonly found in regular supermarkets, it is available at specialty butcher shops and yakiniku restaurants, making it a sought-after choice for those who enjoy unique and flavorful cuts of meat.

Komekami History

Japan’s tradition of utilizing every part of the animal, particularly in regional and izakaya-style cuisine, has shaped the history of buta komekami (豚コメカミ). Pork is a staple in Japan, especially in regions like Okinawa and Kagoshima, where people have widely consumed it. Cooks historically incorporated lesser-known cuts like komekami into local home cooking, yakiniku (grilled meat), and stews rather than mainstream dishes.

After World War II, the rise of yakiniku culture, particularly from the 1950s onward, fueled the popularity of specialized cuts such as buta komekami. Diners in yakiniku restaurants began enjoying this rare and flavorful part of the pig, appreciating its firm yet juicy texture. Chefs traditionally marinated or grilled the meat to enhance its umami-rich taste. In recent years, as nose-to-tail dining and appreciation for offcuts have grown, buta komekami remained a specialty item, appearing in select butcher shops, izakayas, and yakiniku restaurants rather than standard supermarkets.

Health benefits of Komekami

Buta komekami (豚コメカミ) is a high-protein, low-fat pork cut rich in essential amino acids, B vitamins (B1, B6, B12), iron, and zinc, which support muscle recovery, energy metabolism, and immune function. Its firm texture encourages mindful eating, and when cooked properly—whether grilled, simmered, or stir-fried—it provides a nutritious and flavorful addition to Japanese cuisine.

FAQ

What part of the animal is the komekami?: It’s the area from the pig’s cheek to the temple, also called “pork kashira.” Only a small amount is obtainable from one animal. The meat has a chewy texture. It’s rich in collagen.
What is the best way to cook it?: Yakiton (grilled pork skewers) and kushiyaki (skewered grilled food) are standard, and it’s also suitable for stir-fries. Marinating it with salt sauce or garlic before stir-frying brings out the stickiness of the collagen and the umami of the red meat. If frozen, cook immediately after thawing.
How can I obtain it and what is the shelf life?: You can purchase it at specialty meat shops or online, and vendors usually ship it frozen. If you keep it unopened, you can store it frozen for 30 to 180 days (depending on the product). If you refrigerate it, you should use it within 4 days.

Summary

Whether you’re a fan of unique cuts or simply looking to explore more of Japan’s rich culinary culture, komekami (コメカミ) is definitely worth a try. Its distinct texture and deep umami flavor make it a standout ingredient, especially in yakiniku and izakaya-style dishes. If you come across komekami at a Japanese butcher shop or restaurant, don’t hesitate to give it a taste—you might just discover a new favorite! Keep an eye out for this hidden gem and experience a delicious side of Japanese cuisine for yourself.

If you enjoyed learning about komekami (コメカミ), you might also want to try other flavorful cuts like horumon (offal), gyutan (beef tongue), or tontoro (pork jowl), all of which offer unique textures and rich umami flavors that are popular in Japanese cuisine!