Multiplicities of Japanese Whaling: A Case Study of Baird’s-Beaked- Whaling and its Foodways in Chiba Prefecture, Eastern Japan


Akamine Jun explores foodways of whale meat in Japan, specifically detailing Baird’s-beaked- whaling in the Chiba Prefecture in eastern Japan. Stretching over 500 years, the region has a rich whaling tradition that has undergone several transitions, from the deployment of specialist whaling teams known as kujira-gumi to the introduction of modern whaling practices. Though blubber and oil were exported from the region, Baird’s beaked whales provided the basis for tare, an important local food consumed at family gatherings.

DOI: 10.5282/rcc/8964