Bear meat (クマ, kuma) occupies a unique position in Japanese gibier — historically prized as a winter delicacy and traditional medicine ingredient, and now seeing renewed interest from restaurant chefs. Japan has two bear species: the Ussuri brown bear (ヒグマ) in Hokkaido and the Asian black bear (ツキノワグマ) across Honshu and Shikoku. Record-high bear-human conflicts since 2023 have dramatically increased culling volumes, expanding the supply available to certified processors.
インタラクティブマップで34事業者を見る →調達・栄養・調理法についてお探しですか？ Bearのガイドを読む →