Fukuoka Institute of Technology researchers and a prefectural soy sauce cooperative have developed soy-sauce-style seasonings made from deer and wild boar meat. The sauces were presented at a tasting on Oct. 19, 2026, at the university’s Higashi Ward campus. Made by fermenting meat with koji, they are described as less bitter and richer in umami than conventional soybean-based soy sauce. The project seeks new uses for culled animals, more than 80% of which go unused, according to the university. Associate Professor Shizuka Hase said securing a stable supply of raw materials remains one of several challenges before commercialization. Source: NHK News / FBS News
Photo: Fukuoka Now
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