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