Fresh and nutritious Miyama game

Miyama gibier is attracting a lot of attention these days. One person who knows how delicious it is is Leo Umesao. The chef who runs the 150-year-old thatched-roof restaurant ``Yururi'' learned how to butcher a deer from his childhood friend, a local hunter. From then on, I became curious about objective opinions about Miyama Gibier, so I sent Miyama's deer meat to a chef friend of mine who I trust, and his reply was, ``I want to get high-quality deer meat with this freshness and meat quality in Tokyo.'' I can't." This gave him confidence and he started thinking about handling Miyama gibier.

For farmers in Miyama, as in other regions, animal damage is a matter of life and death, and in order to protect their area, they have set up a farm that handles everything from catching to butchering, butchering, processing, and selling the meat. "One-shot". Toshio Fujita, a fourth-generation hunter, and Shinya Okamoto, a chef who honed his skills at a famous restaurant in Gion, along with his friends, including an accountant who supports the business, turned a warehouse on the premises of the restaurant into a meat processing facility and began producing game meat. Obtaining permission to dismantle and sell. Mr. Umesao says, ``People tend to think that game meat has a smell, but after slaughtering it for over three years, I believe that the reason for this is because the meat is old and because it was not handled properly. The freshness is different because it takes a short time to prepare it.It is delivered to Tokyo the next day after it is caught.”

Nowadays, distribution and refrigeration technology have advanced, so vacuum-packing can keep freshness for about a year, he says. There are more than 10 cuts of meat, such as lean deer meat that is refreshing and has no taste, and each has a different taste and cooking method. High-quality wild game meat raised in Miyama, which is rich in nature and has a high rarity value. If you want to taste it, you'll want to visit the place first.