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Gibier × Japanese cuisine

Japanese restaurants that actively use gibier are rare, but gibier is also "an attractive ingredient that can express the blessings of nature and the sense of the seasons, which should not be forgotten." It is the only natural product in the modern era of fully farmed gibier, and in principle, it can only be enjoyed seasonally. If it can be used in Japanese cuisine, it could lead to social contributions such as the SDGs that have been attracting attention recently. We asked a chef with a thorough knowledge of gibier to share his worldview.