Carefully selected Japanese pork is cured for two weeks with homemade seasonings, then manually wrapped in cloth and threads and smoked in a homemade kiln. With flavors achieved through a time-consuming process, it has been selected as one of the products for “Five Stars Hyogo,” awarded by Hyogo Bussan Kyokai (Hyogo Products Association) to recognize products from the five regions of Hyogo (Settsu, Harima, Tajima, Tamba, and Awaji).