Rich, pork-adjacent but more complex. Nutty from acorn diet. Fat is sweeter than pork. Seasonal variation (winter boar is fattier, summer leaner). Age and sex affect flavor. How processing and aging influence taste. Comparison to domestic pork.

2. Wild Boar Nutrition: Leaner Than You Think

Nutritional data: higher protein than pork, lower saturated fat, rich in B vitamins and thiamine. Iron content. How wild diet affects nutrient profile. Comparison table vs pork and beef.

3. Classic Japanese Wild Boar Recipes

Botan nabe (detailed recipe), shishi nabe, boar curry, boar ragu, grilled boar loin, boar miso soup. Each with ingredients, method, and serving suggestions. Seasonal pairings. Wine/sake recommendations.

4. Wild Boar Butchery: Breaking Down a Whole Animal

Step-by-step breakdown. Primal cuts. Unique anatomy vs pig (thicker hide, more connective tissue). Yield expectations. What to do with offal. Sausage making with boar trim. Professional vs home processing.

5. Adding Wild Boar to Your Menu

For restaurant owners: menu positioning, pricing strategy, customer education, supplier relationships. How to introduce game meat to hesitant diners. Menu description language that sells. Successful case studies from Japanese restaurants.

BEAR SPOKES:

6. Bear Meat in Japanese Tradition: Matagi Hunters

The matagi tradition of northern Japan (Tohoku mountains). Spiritual relationship with bears. Hunting rituals. How matagi differ from modern sport hunters. Cultural preservation efforts. The ethics of bear hunting in modern Japan.

7. How to Cook Bear Meat Safely

Trichinella risk — must cook to 71°C minimum. No rare or medium. Best preparations: long braises, stews, bear curry. Bear fat rendering. Bear paw as delicacy. Recommended cooking methods with times and temperatures.

8. Bear Meat Nutrition and Health Considerations

High in protein, rich in iron. Bear fat composition. Potential contaminants (heavy metals in some regions). Parasite risks. How processing minimizes health risks. Nutritional comparison to other game meats.

9. Bear Population Management and Gibier's Role

Rising bear-human conflicts. Population estimates. Why bears are leaving mountains (habitat change, mast failure). How hunting quotas work. The argument for gibier infrastructure as population management tool. Tohoku case study.

DUCK SPOKES:

10. Wild Duck in Japanese Fine Dining

Kamo nanban soba. Wild duck in kaiseki. Seasonal availability (Nov-Feb). How wild duck differs from farmed (aigamo). Prestige status in Japanese cuisine. Famous restaurants serving wild duck. Price expectations.

11. Where to Source Wild Duck in Japan

Only 16 processors handle kamo. Seasonal challenges. Flash-freezing techniques. Working with hunter cooperatives. Expected pricing. Quality indicators. How to verify wild vs farmed.

Each ends with ## Key Takeaways + link to parent hub."},"uuid":"6bf4dc7a-acec-42b9-bef3-48087f78ab85","timestamp":"2026-03-26T00:30:28.243Z","userType":"external","entrypoint":"claude-vscode","cwd":"/Users/mkultraman/jibier-pipeline","sessionId":"461bdd9c-1681-4475-a5fa-61c419719e66","version":"2.1.81","gitBranch":"main","slug":"shiny-zooming-engelbart"}