Local Bear Meat in Japan

With bear encounters increasing in Japan lately, I started paying more attention to what shows up on local menus and in roadside stations. A few months ago I tried gibier cuisine in Hida Takayama, and now I see bear meat being sold at the michi no eki in Gujo Yamato, which I visited a few days ago.

Gibier has actually become more common across rural Japan in recent years. Hunters and local communities work together to manage growing populations of deer, boar, and bears, especially in areas where villages sit close to the mountains. Instead of letting the meat go to waste, many regions turn it into regional dishes that support local economies and reduce wildlife damage.

For many people the idea of eating bear might sound like a novelty, but in the mountainous parts of Gifu it fits naturally into everyday life. And to be honest, I found bear meat surprisingly tasty when it was charcoal grilled on a skewer. A simple preparation, nothing fancy, yet full of flavor in a way I didn’t expect.

Seeing bear meat at a michi no eki might surprise visitors, but when you live close to the forests, unusual foods become part of the landscape.

Would you try it?