This article is part of our series on Japanese softshell turtles.

As suppon is filleted live when purchased, it is necessary to drain the body of blood before cutting it into pieces. However, due to suppon’s cultural position as a traditional medicinal food that restores vitality, the drinking of fresh suppon blood is believed to stimulate circulation and strengthen the body after illness.

Of course we don’t believe in any of the above, but have included this article for the sake of completeness. And whilst suppon blood is not strongly ‘bloody’ in flavour as most mammal bloods, the taste is still metallic even diluted with sake. Most people we’ve talked to don’t even particularly value it for its flavour but more for its function, meaning that it isn’t a drink to be ‘drunk’ but to be ‘taken’, like trying to convince a kid to take cough syrup. 

Despite this, it is a practice that has been around for hundreds of years and still remains to this day if you look hard enough. 

Traditional Suppon Blood Drink Recipe

Below reflects the traditional recipe as is done in restaurants. However, preparing and consuming raw animal blood carries health risks and I wouldn’t do it unless served it at an experienced Japanese restaurant, or at least from softshelled turtles farmed to Japan’s hygiene standards. 

10ml of freshly collected suppon blood

40ml of warm sake

Immediately after collection, combine with the warm sake and stir gently. Consume.