Island Pork Jerky (島豚ジャーキー) is the product at hand. Jerky exists in many traditional cultures. The modern word for it comes from Mexico, from the Quechua. Ethiopia has a version of it made with either lamb or beef. But one of the commonalities of these places is dryness and plenty of sun. Neither of which exist much in Japan. And above all, hot and moist is the catchword for the Japanese islands, particularly the Ryukyu Islands (Okinawa Prefecture), the southernmost chain of greater Nippon. Not particularly good or safe weather for drying and preserving meat products.
However, here we are in the 21st century and traditional or not, Japan does have the technology.
Pork jerky makes so much sense. It's surprising that I've never seen it in the US market. This wonderful little package of slightly smokey salty dried pork goodness comes from an Okinawan producer, Asahi. They're a small company that also makes a black pork jerky, pigs' ears jerky, chicken gizzard jerky, among a host of fine products munchable with ice cold Orion beer or awaomori. Perfect for a hot and sweltering summer day.