🍱 Kujira-no-tatsutaage (Deep fired Whale)

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.