A Japanese chef grills a whale steak, a delicacy from a new whaling mothership that has set sail amidst criticism from conservationists. The Nisshinmaru restaurant offers fatty raw whale meat in honor of Japan’s previous whaling vessel, now replaced by a bigger ship to continue operations.
The Kangei Maru, a nearly 9,300-ton vessel, departed on its maiden hunt, reigniting Japan’s controversial whaling industry. Equipped with an in-house processing facility, the ship aims to catch around 200 whales this year, including fin whales, the second-largest animal species on the planet.
Despite opposition, Japan has resumed commercial whaling in its waters, joining Norway and Iceland in the practice. The city of Shimonoseki, with a rich whaling history, supports the industry as part of its cultural identity, aiming to boost demand for whale meat among its residents.
While critics argue against the sustainability of whaling, the industry persists, driven by traditional values and a desire for self-sufficiency in food production. Although concerns remain, the international outrage that once surrounded whaling activities has subsided, allowing the Kangei Maru to continue its operations.
© 2024 AFP