Wild game · Regional ingredients
Kyon recipes
Six cut-specific kyon recipes from loin to neck: miso yaki, sweet-soy ribs, ragù, tatsuta-age, ashitaba soup, and curry. Kyon has its own place in the library, alongside boar and other venison.
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Total time includes marinating. Allow additional time to thaw frozen meat.
6 recipes
- 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
Cook from the same region
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.
Before you cook
- Is kyon a kind of deer?
- Yes. Kyon is Reeves's muntjac, a small deer. The linked Izu Oshima producer guide explains the animal and its island context. These recipes keep its small pack sizes and specific cuts visible.
- Which local vegetable goes with kyon?
- Ashitaba is documented as cultivated and shipped on Izu Oshima. Use it in the miso soup or serve blanched leaves beside the other dishes. Spinach or komatsuna is a practical substitute, not an island-origin claim.