Shark cartilage is used in traditional Chinese medicine (TCM) to treat various health conditions, such as joint pain, inflammation, and cancer. It is believed to have anti-inflammatory, anti-angiogenic, and anti-tumor properties.
Japanese Culture
In Japanese cuisine, shark cartilage is known as "fukahire" and is used as an ingredient in various dishes, such as soups, stews, and salads. It is also consumed as a health supplement.
Okinawan Culture
In Okinawa, Japan, shark cartilage is used as an ingredient in a traditional soup called "fukahiri jiru." This soup is believed to have health-promoting properties and is often consumed by elderly individuals.
Korean Culture
In Korean cuisine, shark cartilage is known as "gomtae" and is used in various dishes, such as soups, stews, and dumplings. It is also consumed as a health supplement.
Filipino Culture
In Filipino cuisine, shark cartilage is known as "pating kartilago" and is used as an ingredient in soups and stews. It is also consumed as a health supplement.