Japanese badger (アナグマ, anaguma) is one of gibier's most niche categories — little-known outside hunting communities but valued for its rich, fatty meat in regional stews and yakimono. Badger meat has a distinctly high fat content similar to pork belly, making it popular in slow-cooked preparations. A small number of MAFF-registered processors handle anaguma commercially, primarily in Shikoku and the Chugoku region.
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