Tokuyamazushi’s Bear Meat Hotpot Recipe
Fermented funazushi meets bear hotpot at Tokuyamazushi—an umami-rich Yamabito Ryouri twist on Hirasansou’s shabu shabu.
The Japanese Food Lab
Latest posts
Bear Meat Kasujiru Recipe
Bear meat kasujiru: Hyogo-style winter hotpot blending sake lees and white miso for a rich, creamy broth inspired by traditional Yamabito Ryouri cuisine.
Hirasansou’s Bear Meat Shabu Shabu Recipe
Explore Hirasansou’s Kyoto bear shabu-shabu: wild bear in suppon stock with seasonal mountain vegetables and tochimochi.
How to Make Megochi Tempura
Summer megochi tempura guide: how to fillet big-eyed flathead, understand its texture, and fry it perfectly crisp with a light traditional batter.
How to Make Urui Tempura
A guide to urui tempura, exploring edible hosta shoots, their mild sweetness, early spring harvest, and ideal tempura method.
How to Make Myoga Tempura
How to make myoga tempura using fresh Japanese ginger buds, with notes on seasonality, aroma, structure, and ideal frying temperature.
How to make Akebi Tempura
Discover how to make akebi tempura, from seasonal selection and bitterness control to batter technique, frying temperature, and perfect texture.
How to Prepare and Cook Japanese Bear Paw
Rare Japanese simmered bear paw recipe: history, texture and technique from Yamabito Ryouri, plus insights into Japan’s wild meat culture.
Japanese Softshell Turtle Hotpot Recipe
A traditional suppon nabe recipe featuring soft-shelled turtle, seasonal vegetables, and rich collagen broth, finished with noodles or rice.
Suppon Blood and Sake Drink
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.
Daiichi’s Softshell Turtle Recipe
Explore Kyoto’s legendary Daiichi restaurant, its 300-year suppon nabe tradition, coke-fired cooking, custom donabe, and unique ginger-finishing technique.
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.