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Kujira-no-tatsutaage (Deep fired Whale) ｜ Our Regional Cuisines

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  • Yamaguchi Prefecture

    Kujira-no-tatsutaage (Deep fired Whale)

Kujira-no-tatsutaage (Deep fired Whale)

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  • Kujira-no-tatsutaage (Deep fired Whale)
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    Image source: Yamaguchi Agricultural, Forestry and Marine Products Demand Expansion Council (Yuko Okamoto, prefectural agricultural, forestry and marine products supporter)

  • Kujira-no-tatsutaage (Deep fired Whale)
    DOWNLOAD

    Image source: Yamaguchi Prefecture Buchi Uma Yamaguchi Promotion Division

  • Kujira-no-tatsutaage (Deep fired Whale)
    DOWNLOAD

    Image source: Yamaguchi Prefecture Buchi Uma Yamaguchi Promotion Division

  • Kujira-no-tatsutaage (Deep fired Whale)
    DOWNLOAD

  • Main lore areas

    All of Yamaguchi Prefecture

  • Main ingredients used

    whale meat

  • History/origin/related events

    In the Sanin region facing the northern side of the Chugoku region, there is a custom of eating whale on Setsubun, with the wish of "eating something big to grow old gracefully" or "eating something big to ward off evil spirits." Among them, Yamaguchi Prefecture has a long-standing connection with whales. Nagato, in particular, has a history of whaling, thriving as a town with whales until the end of whaling in 1910. Even now, the people have faith in whales that brought prosperity and conduct annual ceremonies. In the Edo period, Shimonoseki, which was a port of call for Kitamae ships, played a role as a "distribution base," sending whale meat and oil captured in Nagato and Hagi through wholesalers in Shimonoseki to Kyushu, Hokuriku, and Kansai. The substantial involvement dates back to the Edo period when maritime trade became active. Instead of engaging in whaling directly, Shimonoseki provided funds and resources to whaling groups, supported them with capital, and played a role in distribution. It was also a consumption area, leading to the establishment of a whale-eating culture. In 1958, the Taiyo Gyogyo's whale-operated restaurant "Nisshin" reportedly offered as many as 25 whale dishes. One of the nationally famous whale dishes is likely Kujira-no-tatsutaage (Deep fired Whale). This menu, widely used in post-war school lunches, was known as the "Champion of School Lunches." It is a dish where red meat is marinated before being fried to a crispy texture, offering a deep and rich flavor with each bite. In Shimonoseki, it remains a beloved item in restaurants.

  • Opportunities and times of eating habits

    In Yamaguchi Prefecture, whale meat is available for purchase in supermarkets, making it a part of everyday home cooking. Additionally, there are regions where it is a tradition to eat whale meat during Setsubun.

  • How to eat

    Whale meat is sliced to a thickness of about 5mm, marinated in a mixture of soy sauce, mirin(=sweet rice wine), sugar, and ginger juice for about 30 minutes to season. Once marinated, excess moisture from the meat is drained, and it is lightly coated with katakuriko(=potato starch). Fry it in oil heated to 170°C for about 3 minutes until it turns golden brown.

  • Efforts for Preservation and Succession

    Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Whale meat is commonly consumed as a household dish and is also featured in school lunch menus. In regions like Shimonoseki and Nagato, where the culture of eating whale meat is deeply rooted, it is widely served in the menus of restaurants and eateries.

RECIPE

Ingredients (4 servings)

  • Whale red meat 250g
  • [A] Soy sauce 2 tbsp.
  • [A] Mirin(=sweet rice wine) 1 tbsp.
  • [A] Sugar 1／2 tsp.
  • [A] Grated ginger juice 1／2 tbsp.
  • Katakuriko(=potato starch) As needed
  • Frying oil As needed

How to cook

  • 1. Cut the whale meat into slices about 5 mm (0.2 inches) thick, mix with [A], and marinate in the refrigerator for approximately 30 minutes.

  • 2. Wipe off the excess marinade from step 1 with cooking paper or a similar material, and lightly coat with katakuriko(=potato starch).

  • 3. Without waiting too long, deep-fry in oil at 170°C for around 3 minutes until crispy.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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