In Hokkaido, Japan’s northernmost region, a beloved local specialty called Jingisukan — a grilled lamb or mutton barbecue — is enjoyed year-round. While it’s especially comforting in the cold of winter, it’s also a summer favorite, often prepared outdoors during festivals and gatherings.

In Traditional Chinese Medicine (TCM) and Yakuzen, lamb and mutton are considered hot-natured foods that strongly nourish Yang, the warming, activating energy of the body. This makes them ideal for people who often feel cold, experience low energy, or have symptoms linked to Yang deficiency, such as poor digestion, fatigue, or lower back weakness. Their sweet flavor supports the Spleen (which governs digestion and nutrient absorption), while their warming quality helps dispel internal cold, relieve cold-related aches, and restore vitality.

Lamb and mutton are also believed to nourish the Kidneys — a key source of foundational energy in TCM — supporting reproductive health, bone strength, and overall stamina. In addition, they help promote healthy Qi circulation, improving appetite and aiding recovery after illness or childbirth.

Whether enjoyed around a table in the winter cold or sizzling on a summer grill, Jingisukan offers more than just rich, savory flavor — it’s a deeply nourishing dish that warms the core, strengthens digestion, and replenishes both energy and resilience from within.