Nestled in the green mountains, I was able to discover the local hunting tradition by following an experienced hunter.
On this day, I followed a local hunter who uses traditional methods to hunt without a gun. He sets traps along paths frequented by wild boar. These traps are holes dug in the ground, fitted with a lasso that blocks the boar's leg when it steps on them. When the hunter comes to check the traps, he immobilizes the animal with a second lasso before taking it down with a knife.
I was particularly impressed by the skill and precision required to use these techniques. I learned that this hunter has a special license that allows him to hunt all year round, in addition to the hunting season. On average, he takes 30 wild boar out of season and 10 during the hunting season. This sustainable hunting method helps to manage the wild boar population and maintain the ecological balance of the region.
After the hunt, we had the opportunity to enjoy some prepared venison. This time, the meal was a delicious nabe made from wild boar and deer meat served with a Korean sauce. I had the opportunity to taste Doburoku, a type of unfiltered sake with a cloudy appearance and thicker texture. The texture was a little strange, a little like drinking yoghurt, slightly grainy. However, the taste was very similar to that of filtered sake. The aromas left a slightly more acidic trace, giving the impression of a richer taste. The more you taste it, the better the experience. Finally, we were able to taste Amazake. Unlike Doburoku, this is a non-alcoholic drink. And although the texture is the same, the taste appears, in contrast to Doburoku, like a sweet rice smoothie.
It made for a sweet finish to the meal, perfect as a dessert!
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