Chinese Culture
Shark cartilage is used in traditional Chinese medicine to treat 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 in soups, stews, and salads. It is also consumed as a health supplement.
Okinawan Culture
In Okinawa, Japan, shark cartilage is used in a traditional soup called “fukahiri jiru,” believed to have health-promoting properties and often consumed by elderly individuals.
Korean Culture
In Korean cuisine, shark cartilage is known as “gomtae” and is used in 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.