Whale meat has long been a part of Japan’s culinary and cultural history, but its place in modern society is increasingly contentious. While the Japanese government has often justified whaling under the guise of “scientific research,” critics argue that it is little more than a loophole to sustain commercial whaling. Despite international condemnation, whale meat still finds its way onto some Japanese menus—though its popularity has significantly declined.
Japan’s relationship with whaling dates back centuries, with evidence of small-scale whaling as early as the 12th century. By the Edo period (1603–1868), whaling had developed into a more structured industry, particularly in coastal communities such as Taiji and Nagasaki, where traditional net-based whaling techniques were employed.
After World War II, whale meat became an important protein source for the Japanese population, which was facing severe food shortages. In the late 1940s and 1950s, it was commonly served in school lunches, and during the 1960s, Japan was one of the largest consumers of whale meat in the world. However, as economic conditions improved and alternative meats became more widely available, the demand for whale meat steadily declined.
The Decline of Whale Meat in Modern Japan
Today, whale meat is far from a staple in Japanese cuisine. While it is still available in some specialty restaurants, mainly in northern Japan and major cities like Tokyo, it is no longer widely consumed. Younger generations, in particular, have little interest in eating whale meat, and most Japanese people do not actively seek it out. In fact, government efforts to promote whale meat consumption, including reintroducing it in some school lunches, have largely been met with indifference.
The Controversy of Japanese Whaling
Japan’s whaling practices have faced global scrutiny for decades. In 1986, the International Whaling Commission (IWC) imposed a moratorium on commercial whaling, but Japan continued whaling under a “scientific research” exemption. Critics argued that the research was a cover for commercial whaling, as much of the meat from these hunts ended up in markets and restaurants.
In 2014, the International Court of Justice ruled that Japan’s Antarctic whaling program was not for scientific purposes and ordered it to stop. While Japan temporarily halted operations, it later resumed whaling under a revised program. In 2019, Japan officially withdrew from the IWC and resumed commercial whaling within its territorial waters and exclusive economic zone, further fueling international criticism.
Beyond the ethical concerns, the industry faces economic challenges. Whale meat often goes unsold, requiring government subsidies to sustain the industry. Storage facilities have been known to accumulate large amounts of surplus whale meat, as demand remains low.
The Future of Whaling in Japan
With dwindling domestic demand, increasing international pressure, and mounting financial burdens, the future of Japan’s whaling industry remains uncertain. While some argue for the continuation of whaling as a cultural tradition, others see it as an outdated practice with little place in modern society.
For now, whale meat continues to appear on some menus, but its presence is far more symbolic than essential. It represents a complex intersection of tradition, nationalism, and resistance to foreign criticism, more than it does a genuine culinary preference among the Japanese people.
