This time of year, when winter lingers on, a variety of wild game meat comes in. Bear from Fukui. Wild boar from Oita. Pheasant from Kochi. Duck from Niigata. We take these meats, which harness the power of the wild, and grill them over charcoal or serve them in a hotpot. The last vegetables of winter are reaching their peak sweetness, and wild plants are starting to spring up in the mountains—the season is shifting.