🍲 Kujira no Nanban-ni (Simmered whale meat with seasonings）

Shimonoseki City in Yamaguchi Prefecture, known for its ingrained fugu (blowfish) culinary culture, also has a long-term connection to whales, confirmed by evidence found in the excavation of whale bone fossils. During the Edo period, Shimonoseki played a significant role in supporting whaling groups financially, providing resources, and serving as a hub for distribution and consumption. In contrast, Nagato City, also in Yamaguchi, had an early start in whaling history, as evidenced by the establishment of the first whale hunting group in what is now Senzaki Bay during the Kanbun era (1672). Whales migrate south from autumn to winter, giving birth and raising their young in warm southern seas. During this periods, fishing activities were conducted. The scale of whaling was described by the inscription on the back of the monument called 'Spirit of the Whale Scales', which states the capture of over 2,800 whales in the Kawajiri region alone from 1698 to 1910. Due to a drastic decrease in whale numbers, whaling activities ceased in 1910. However, whales, which had brought prosperity to the region, became objects of worship. Some whales captured were found to be pregnant, leading to the establishment of graves and memorial services at Kougen-ji, which continue to this day. In areas that prospered from whaling, whale meat is still widely consumed. A notable dish is "Kujira no nanban-ni", which uses not only the red meat but also the skin of the whale. It is a warm and nutritious dish simmered in a miso soup.