Food · Fermented foods

Inoshishi-niku (Wild Boar)

いのしし肉 (Inoshishi-niku)

Also known as: Inoshishi-niku, Wild boar, Sus scrofa leucomystax, 猪肉, Botan-niku (peony meat — kaiseki name)

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At a glance

Category	Food
Japanese labeling name	いのしし肉
Common Japanese notations	いのしし肉, 猪肉, イノシシ肉, ぼたん肉
Origin	Japanese wild boar (Sus scrofa leucomystax); hunted in mountain regions, principal regions Hyogo (Tamba — Tamba-shishi heritage), Mie, Wakayama, Nagano
Typical functions	Botan-nabe (wild boar hot pot) — defining winter regional kaiseki, Heritage jibie (game) cuisine
Regulatory status in Japan	Standard food labeling. Hunted origin documentation important. Tamba-shishi regional heritage. Not a designated allergen but pork-family allergic considerations may apply.

Inoshishi-niku (いのしし肉 / 猪肉) — Japanese wild boar — is a heritage game (jibie) cuisine ingredient. Botan-nabe (wild boar hot pot) is the defining winter kaiseki application. Tamba-shishi (Hyogo) is heritage area.

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Classification

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Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Animal-derived87

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Frozen wild boar slices (Tamba-shishi premium)
Botan-nabe nabe-set retail

Ingredient profile

Sus scrofa leucomystax Japanese wild boar.

OEM applications

Botan-nabe winter kaiseki signature.

Heritage jibie cuisine.

For OEM: nabe-set retail OEM, regional gift retail.

Regulatory classification in Japan

Standard food labeling. Hunted origin documentation. Tamba-shishi heritage. Not a designated allergen.

Regulatory classification in other markets

EU	Niche game meat specialty.
USA	Niche specialty positioning. Wild boar regulations vary by state.
China	Niche specialty positioning.
Korea	Niche specialty positioning.

Market reference formulations

Example finished products will be added after verification of regional origin.

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Seasonality & supply calendar

Harvest months: Game season: November – March
Peak supply: December – February (peak fat)
Off-season: April – October (game season closed; processed / frozen supply continues)

Source: 環境省 / 農林水産省ジビエ統計. Game-meat supply is regulated by prefectural hunting season; processed jibie facilities operate year-round on frozen stock.

Storage requirements

How the receiving OEM facility needs to handle inbound raw material.

Temperature: Chilled 0–4°C; frozen −18°C
Conditions: Field-dressing within 30 minutes of harvest required per 農林水産省 guidelines for safety
Shelf life: Chilled 4 days; frozen 6 months

Supply concentration

Where this ingredient comes from — useful for single-source-risk planning.

Primary regions: Hyogo, Wakayama, Tochigi, Mie (largest hunted volumes)
Import dependence: 100% domestic; volume limited by hunting season

環境省 / 農林水産省ジビエ統計

Certifications commonly available

Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.

Scheme	Availability
Halal	Unavailable	Wild boar / pork is haram
Kosher	Unavailable	Wild boar / pork is treif
Organic	Unavailable	Wild-hunted under prefectural game seasons
農林水産省ジビエ衛生管理ガイドライン	Standard	Required for legal commercial sale

Alternative ingredients

Related ingredients commonly evaluated as substitutes.

Kurobuta

Quick answers

What is Inoshishi-niku (Wild Boar)?: Inoshishi-niku (いのしし肉 / 猪肉) — Japanese wild boar — is a heritage game (jibie) cuisine ingredient. Botan-nabe (wild boar hot pot) is the defining winter kaiseki application. Tamba-shishi (Hyogo) is heritage area.
What is the regulatory status of Inoshishi-niku (Wild Boar) in Japan?: Standard food labeling. Hunted origin documentation important. Tamba-shishi regional heritage. Not a designated allergen but pork-family allergic considerations may apply.
What products typically use Inoshishi-niku (Wild Boar)?: Frozen wild boar slices (Tamba-shishi premium) / Botan-nabe nabe-set retail
Where does Inoshishi-niku (Wild Boar) come from?: Japanese wild boar (Sus scrofa leucomystax); hunted in mountain regions, principal regions Hyogo (Tamba — Tamba-shishi heritage), Mie, Wakayama, Nagano
What is the INCI / JSCI labeling name for Inoshishi-niku (Wild Boar)?: JSCI: いのしし肉

Often used with

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Same category

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Used in similar product applications

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Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

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Official regulatory databases

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MEXT 食品成分DB（検索） ↗

References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — いのしし肉

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.