Whale‑On‑a‑Menu: The Surprising Side of Japanese Seafood
Picture a sushi bar, but swap the dolphin for a whale – that’s exactly what Yoko Ichihara does in her restaurant P‑Man in Minamiboso, a sleepy town just east of Tokyo. It’s a place where you can bite into whale cutlets, crunch on frozen raw whale nuggets, savour a strip of whale bacon, or munch on whale jerky. The menu boasts a quirky spread that shows how some folks in Japan view whales as… well, dinner!
While Japan’s own government claims that whale meals are a proud part of their culinary heritage, real whale consumption only started to gain traction after the end of World War II. It spiked in the early 1960s but began to fall once affordable meats entered the market.
- 1970s: U.S. and other international pressure hits whale hunting hard.
- 1986: A worldwide whaling moratorium sends the price of a whale up the food chain.
- Post‑1986: Whale becomes a luxury snack, rare on everyday family tables.
- Current: Japan’s commercial whaling restarts this month (July 1).
With the moratorium in place, research whaling provided the only supply for restaurants and specialty shops. When the research program wrapped up, many seafood lovers were left wondering if they would ever get a bite of whale again. “A lot of people came in after hearing that the research whaling had ended, worried that they couldn’t get whale anymore,” Yoko says, “They were surprised to hear whale is taken in Japan too.”
Yet there’s a whole community of devoted whale‑fans who still get their fix – usually through hidden gems like Ms. Ichihara’s P‑Man. If you’re curious, here are some classic whale dishes that haven’t fallen out of favor yet:
Whale on the Table
- Blubber with vinegar‑miso sauce – a tangy treat that’s definitely not for the faint of heart.
- Thinly sliced whale tongue – ivory‑smooth and surprisingly jiggly.
- Whale steak – grill it, grill it, grill it!
- Whale hot pot – chipped meat simmered with fresh mizuna greens. A South‑East‑Asian fan‑favorite, now with a whale‑twist.
- Raw whale dipped in soy sauce – the simplest outcome, straight from the aquarium to your fork.
Whether you’re a shark‑tooth‑eater or an adventurous foodie, Japanese whale cuisine offers a taste that is, well, whale‑ly unforgettable. Cheers to trying something truly out‑of‑the‑blue and striking up a conversation about why Japan keeps this, quite literally, “tail” in the kitchen!
<img alt="" data-caption="Canned whale meat is displayed at a roadside store named WA-O! in Minamiboso, Tokyo.
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Whale on the Menu: A Fresh Take on an Oceanic Classic
Enter the Whaleburger
Ever wonder what a whale‑made burger looks like? Picture a solid chunk of whale meat tucked between soft buns or a pressed rice packet that takes on the taste of the deep seas. That’s exactly the flavor adventure Ms. Ichihara’s restaurant is offering.
- Whaleburgers – whale meat patties served like a gourmet Burger King entrée.
- Fried whale strips, sliced with crunchy veggie bits and a splash of vinegar.
- Marinated whale steak sizzling on the grill, seasoned with all the right herbs.
- Raw whale flesh dabbed with miso and scallions for a bold, umami punch.
Why Whale Meat? The Arguments
Whale fans claim the meat tastes “somewhat like beef, but with a stronger flavor.” They point out its high protein content and a low carbon footprint compared to other meats. While most of Japan’s diet is made up of 0.1 percent whale, advocates are determined to tickle the taste buds of the next generation.
Family Feels
Yachiyo, Ichihara’s mother‑in‑law, loves it: “When it hits the table, it’s the real deal – a solid meat. Then when it settles in your stomach, it’s lighter, almost like fish.” A family feel‑good turn‑of‑phrase that sums up the whale experience for many.
Teaching History in Griddle Form
Some schools, including those in Chigasaki – a city that’s not a classic whaling spot – serve whale bits to show kids what people ate in the past. Ms. Emi Yamaguchi explains: “We usually give it as fried nuggets with soy‑ginger sauce or ketchup. Since it’s so rare, leftovers are a no‑no. It’s a unique event, and the kids get excited.”
Creative Cook‑off and Wild Treats
The Ichihara clan’s got a knack for cooking battles. Winners have whipped up whale‑filled spring rolls and even crispy whale croquettes. A roadside shop in Minamibōsō is loaded with whale‑stuffed Chinese buns, whale ham, and even cookies wrapped in whale‑decorated boxes.
Get Your Family on the Whale Roll?
Ms. Ichihara hopes more households try whale meat. She’s bolstered by the return of commercial whaling, assuring everyone that “we can actually bring whales home.” Nonetheless she jokes that her restaurant’s top picks are not the obvious whale cutlets and croquettes – guests seem to prefer dishes that disguise the whale entirely, a “little waste” in her eyes, but an essential culinary gamble.
