Japan’s Whale Food Culture: A Culinary Heritage at a Crossroads

Abstract

Whale meat, once a major protein source in Japan, now holds mainly cultural significance, especially in traditional whaling regions. Despite declining domestic demand—from 233,000 tonnes in 1962 to under 3,000 tonnes today—the Japanese government continues to support commercial whaling, even adding fin whales to the catch list and subsidizing the industry. Efforts to boost consumption include serving whale meat in schools, exhibitions, and vending machines, and promoting it to tourists as cultural heritage. However, Japan faces strong international criticism for violating IWC regulations, and struggles to increase domestic demand, making global promotion even more challenging.