[The difference between wild game meat and farmed meat] Stable techniques and the excitement of nature
The meat we eat can be broadly divided into two types: livestock meat and game meat. Although both involve the precious act of taking a life, the stories behind them are completely different.
■ Livestock meat is a work of art created by "human wisdom"
Beef, pork, chicken... These livestock meats are the culmination of many years of trial and error by humans in their pursuit of consistent quality and the ultimate in deliciousness .
Japanese livestock farmers are truly worthy of being called "artisans." For example, in the production of Wagyu beef, thorough love and skill are poured into everything from bloodline management to feed composition, water intake, stress, and physical condition management. If the animal becomes even slightly unwell, they respond immediately, and sometimes take better care of it than most people. That is how much they dedicate their lives to delivering the "best meat."
There are many world-famous brand meats from all over Japan, such as Kagoshima Kurobuta pork, Hinai Jidori chicken, Sangen pork, etc. These are not just industrial products, but the crystallization of human wisdom and passion to "face life and deliver it to people in the best possible condition."
I feel that we should show more respect for the "stable supply of high-quality meat" that is the result of such efforts. There is a cultural significance behind it that cannot be measured in price.
■ Gibier meat is a once-in-a-lifetime experience given to us by nature
On the other hand, gibier meat is in a completely different position. Unlike livestock, gibier is not raised by humans. It is a life nurtured by nature, encountered by hunters, and delivered as a gift from the mountains .
Therefore, there are individual differences in meat quality and fat content, and the flavor of the same venison often changes depending on the day. As for wild boar, the meat fibers and fat aroma can be completely different depending on the region, season, sex, and age of the animal when it was caught.
This is the "unstable" and "fun" aspect of game meat.
Eating game meat is a challenge for the chef and an adventure for the eater.
"I wonder what kind of deer will come today?" "I wonder what kind of fat this year's wild boar has stored up" -- the greatest appeal of game meat is that it brings such excitement.
Of course, management is required in terms of distribution and hygiene, but it is still not as stable as livestock meat. Gibier is not a "calculated taste" but a "once-in-a-lifetime flavor given to us by nature." It is in this fluctuation that we find the surprise and excitement that can be said to be the origin of food.
■ They may seem like polar opposites, but they should exist together
Although livestock meat and game meat have completely opposite characteristics, that does not mean that one is superior to the other.
Rather, it could be said that our food culture is balanced by having both .
"Everyday security and special excitement"
"Human skill and natural chance"
"Tame beauty and wild beauty"
Livestock meat is the foundation that supports our daily lives.
Sometimes, game meat is a treat that allows you to taste the seasons and feel connected to nature.
In both cases, we are receiving a life, but if we think about the ``invisible effort'' and ``days spent living in the wild'' that go into the background, a dish on the dinner table will taste even more fulfilling.
■ With the freedom to choose, with respect and curiosity
We now live in an age where all kinds of food is readily available.
That is why, in the freedom to choose, I want to have respect and curiosity.
Imagine the sweat and effort of the producers behind the meat you eat every day.
The wild game meat we encounter each season allows us to feel the breath of nature and the miracles of chance.
I believe that such "emotional dining" is what will create prosperity in the future.