Tag: suppon

A traditional suppon nabe recipe featuring soft-shelled turtle, seasonal vegetables, and rich collagen broth, finished with noodles or rice.

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.

Explore Kyoto’s legendary Daiichi restaurant, its 300-year suppon nabe tradition, coke-fired cooking, custom donabe, and unique ginger-finishing technique.

Learn how to make rich Japanese suppon stock from soft-shell turtle, with clear simmering techniques, aromatics, and traditional nabe uses.

Learn how to fillet suppon (Japanese softshell turtle) using the traditional yottsutoki method, with safety tips, anatomy, and culinary insights.

Farmed vs wild suppon explained: taste, texture, fat content, hibernation, farming methods, pricing, and why wild, egg-bearing females are so prized.