Wild game · Regional ingredients
Wild food recipes
Boar, venison, and kyon recipes for everyday cooking: hot pots, rice bowls, burgers, curries, and slow braises. Search by ingredient, cut, region, method, or time, then explore produce from the same area as your meat.
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Total time includes marinating. Allow additional time to thaw frozen meat.
18 recipes
- Wild boar45 min
Wild boar botan nabe
Thin-sliced wild boar belly in a miso broth with onion, napa cabbage, mushrooms, and tofu. A warming two-person hot pot.
Thin-sliced belly · Soups & simmering
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Yamato, Kumamoto · Onion - Wild boar30 min
Wild boar ginger yaki
Wild boar loin slices and sweet onion in a ginger-soy glaze, finished under a lid and checked with a thermometer.
Thin-sliced loin · Pan cooking
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Yamato, Kumamoto · Onion - Wild boar30 min
Miso boar lettuce cups
Miso-seasoned wild boar mince with onion and ginger, spooned into crisp lettuce leaves. A quick way to use a pack of boar mince.
Mince · Pan cooking
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Yamato, Kumamoto · Lettuce / Onion - Wild boar55 min
Boar taro miso stew
Wild boar belly simmered with taro and ginger in miso broth. Seek Osaki's Kamiibano taro for a same-city ingredient pairing.
Thin-sliced belly · Soups & simmering
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Osaki, Miyagi · Kamiibano taro - Wild boar2 hr 30 min
Wild boar taro curry
Slow-simmered wild boar shoulder with onion and taro, finished with Japanese curry roux. Add the taro after the meat starts to soften.
Shoulder cubes · Slow braises
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Osaki, Miyagi · Kamiibano taro - Wild boar40 min
Wild boar seri hot pot
Sliced wild boar in a clear soy-dashi broth with tofu, leek, and cultivated seri greens. An Osaki-inspired hot pot for two.
Shoulder-loin slices · Soups & simmering
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Osaki, Miyagi · Matsuyama seri - Venison1 hr 10 min
Venison cabbage rolls
Venison mince wrapped in cabbage and simmered in tomato broth. Pair Otsuchi deer with cabbage grown elsewhere in Iwate Prefecture.
Mince · Soups & simmering
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Iwate · Cabbage - Venison2 hr 35 min
Venison daikon braise
Venison shoulder braised with ginger, soy sauce, and daikon until fork-tender. A slow-cooked dish for Iwate deer and daikon.
Shoulder · Slow braises
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Iwate · Daikon - Venison30 min
Venison spinach soboro bowls
Ginger-soy venison mince over rice with blanched spinach and sesame. A 30-minute recipe using lean deer mince.
Mince · Soups & simmering
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Iwate · Spinach - Venison40 min
Venison yuzu burgers
Venison patties with softened onion, lettuce, and a yuzu-kosho mayonnaise. Cook the burgers through and verify their center temperature.
Mince · Pan cooking
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Yamato, Kumamoto · Lettuce / Onion - Venison40 min
Miso venison with eggplant
Thinly sliced venison leg and eggplant in a ginger-miso sauce. A pan dish with a covered finish and a Chichibu produce pairing.
Thin-sliced leg · Pan cooking
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Chichibu, Saitama · Eggplant - Venison40 min
Venison shakushina rice bowls
Ginger-soy simmered venison over rice with chopped shakushina pickles. A Chichibu-inspired bowl using a local preserved vegetable.
Leg, finely chopped · Soups & simmering
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Chichibu, Saitama · Shakushina pickles - Kyon6 hr 22 min
Miso-marinated kyon loin
Kyon loin marinated in white miso, mirin, and sake, seared, then finished gently under a lid until the center reaches 75°C.
Loin · Pan cooking
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Izu Oshima, Tokyo · Ashitaba - Kyon1 hr 45 min
Sweet-soy braised kyon spare ribs
Kyon spare ribs browned, then simmered with ginger, sake, soy sauce, and mirin until the meat pulls from the bone.
Spare ribs · Slow braises
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Izu Oshima, Tokyo · Ashitaba - Kyon3 hr
Kyon neck ragù
Kyon neck braised for two hours with tomato, red wine, and soffritto, then shredded into a sauce for pasta.
Neck · Slow braises
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Izu Oshima, Tokyo · Ashitaba - Kyon55 min
Kyon round tatsuta-age
Thin slices of kyon inside round, marinated in soy sauce and ginger, coated in potato starch, and fried crisp.
Inside round · Frying
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Izu Oshima, Tokyo · Ashitaba - Kyon40 min
Kyon and ashitaba miso soup
Thin slices of kyon belly simmered with daikon, carrot, and burdock in dashi, finished with miso and ashitaba.
Belly · Soups & simmering
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Izu Oshima, Tokyo · Ashitaba - Kyon1 hr 55 min
Kyon round curry
Cubes of kyon outside round browned, then simmered for an hour with caramelized onion before the vegetables and curry roux go in.
Outside round · Slow braises
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Izu Oshima, Tokyo · Ashitaba
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Explore regional crops, cooking uses, and the sources behind each pairing. Town-level and prefecture-level connections are labeled separately. Harvest timing and current stock need their own check; the pairings are our suggestions.