Sporadic acute or fulminant hepatitis E in Hokkaido, Japan, may be food-borne, as suggested by the presence of hepatitis E virus in pig liver as food.

By Y. Yazaki, H. Mizuo, Masaharu Takahashi, T. Nishizawa, N. Sasaki, Y. Gotanda, H. Okamoto. Journal of General Virology, 2003

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Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge (2010, background): “We also learned that this applies to other zoonotic viruses that previously went unnoticed such as Nipah virus, and new genotypes of hepatitis E virus (Chua et al., 1999; Yazaki et al., 2003).”
Phylogenetic analysis of global hepatitis E virus sequences: genetic diversity, subtypes and zoonosis (2006, background): “Comparison of HE-JA18 with swJL145 indicated HEV cross-species transmission [87], HE-JF4 and HE-JF5 were suggested to link with a propensity for fulminant hepatitis, while the 24 Ling Lu et al.”
Pig liver sausage as a source of hepatitis E virus transmission to humans. (2010, background): “Two studies have reported cases of acute hepatitis E after consumption of raw or undercooked pig meats [7, 28].”