Fermented funazushi meets bear hotpot at Tokuyamazushi—an umami-rich Yamabito Ryouri twist on Hirasansou’s shabu shabu.
Category: Yamabito
Bear Meat Kasujiru Recipe
Bear meat kasujiru: Hyogo-style winter hotpot blending sake lees and white miso for a rich, creamy broth inspired by traditional Yamabito Ryouri cuisine.
Hirasansou’s Bear Meat Shabu Shabu Recipe
Explore Hirasansou’s Kyoto bear shabu-shabu: wild bear in suppon stock with seasonal mountain vegetables and tochimochi.
How to Prepare and Cook Japanese Bear Paw
Rare Japanese simmered bear paw recipe: history, texture and technique from Yamabito Ryouri, plus insights into Japan’s wild meat culture.
Japanese Softshell Turtle Hotpot Recipe
A traditional suppon nabe recipe featuring soft-shelled turtle, seasonal vegetables, and rich collagen broth, finished with noodles or rice.
Suppon Blood and Sake Drink
Part of our Japanese suppon series, this article explores the centuries-old practice of drinking soft-shell turtle blood, its cultural context, and the traditional preparation method.
Daiichi’s Softshell Turtle Recipe
Explore Kyoto’s legendary Daiichi restaurant, its 300-year suppon nabe tradition, coke-fired cooking, custom donabe, and unique ginger-finishing technique.
How to Make Suppon Stock?
Learn how to make rich Japanese suppon stock from soft-shell turtle, with clear simmering techniques, aromatics, and traditional nabe uses.
How to Fillet and Prepare a Japanese Softshell Turtle
Learn how to fillet suppon (Japanese softshell turtle) using the traditional yottsutoki method, with safety tips, anatomy, and culinary insights.
Farmed vs Wild Soft Shelled Turtle
Farmed vs wild suppon explained: taste, texture, fat content, hibernation, farming methods, pricing, and why wild, egg-bearing females are so prized.
