Japan Food Heritage
Wild Game and Meat-Cuisine
a wilder side of Kyoto by the Sea
Kyoto by the Sea is a location known to most as a seafood-lover’s delight. But the Japanese Sea wouldn’t look so beautiful without the forested mountains to frame it. On the northern part of Kyoto Prefecture, the mountains and forests are filled with an abundance of wild life, so much so that trapping and hunting permits are available. For the most part, the hunting period in Japan starts on November 15th, and runs through February 15th. Because it’s only during the coldest months that wild game is caught, traditional dishes have developed around the concept of cooking together in front of an open grill or hot pot, serving both the purpose of slow-cooking delicious meals and also warmth. One of the foundational dishes is the wild boar hot pot, a winter specialty that utilizes fresh boar meat meant to bring people together in front of a warm stove.
But the area isn’t limited to wild boar. The central and northern parts of Kyoto Prefecture are a haven for deer, wild boar, ducks and other wild game. One of the cities in this region, Fukuchiyama, has become a self-styled “meat-town,” with an inordinately high amount of restaurants specializing in Japanese meat dishes, a favorite of which is “yakiniku” (Japanese-style grilled meat and quite popular internationally).
People trying different wild game dishes like boar hot pot for the first time might be worried that it may be greasy or too fatty, but it isn’t. It’s actually gaining in popularity, in part because it’s protein to calorie ratio is high and it contains a lot of collagen.
"Venison" is becoming as popular as wild boar. The meat is tender and delicious, and doesn’t have the gaminess people associate with this type of meat. Restaurants use venison often because there are a lot of ways to cook the meat: venison cooked in red wine, roasted venison, smoked venison, etc.
Venison is also low in calories, nutritious, and rich in iron and vitamin A. And unlike most other meats it’s also a source of DHA, which is commonly found in blue-backed fish.
This article has talked about the wild boar hot pot, but venison and wild boar are also quite delicious when grilled. The flavors are heightened when grilled. And the more you chew, the more the taste spreads. Simply grilling either meat with only some salt yields excellent results, but they also pair well with dressings, marinades, and vegetables.
Before we conclude this meat journey through Kyoto by the Sea (and mountains!), a question: Have you ever heard of duck soba? Duck soba might sound like some kind of Japanese-French hybrid, but it’s a dish that’s quite popular in Japan. Soba is mixed with the Japanese-style soup stock that is created by stewing roasted green onions and duck soup stock. If you’ve never tried duck soba, you might want to check out our restaurant page below for some restaurants that serve this unique meal.