Wadaura in Minamiboso City, Chiba Prefecture, is known as the only whaling base in the Kanto region. Whaling is currently carried out in only a small number of locations in Japan, and Wadaura has one of the longest histories among them. The area continues to preserve traditions and food culture associated with whaling.
Up to 26 Baird’s beaked whales (tsuchi-kujira) are landed here each year. Their meat is used in a variety of traditional and contemporary dishes, allowing visitors to experience a distinctive aspect of Minamiboso’s local food culture.
Local restaurants serve whale in many different forms, including sashimi, Tatsuta-age fried whale, and whale bacon. Some restaurants also offer special set meals featuring several whale dishes, giving visitors the opportunity to sample a variety of preparations in one meal.
Whaling is believed to have been practiced along the coast of the Minamiboso region from around the 13th century, during the latter part of the Kamakura period, through the Muromachi period in the 14th and 15th centuries.
Numerous whale bones excavated from archaeological sites in Kamakura provide evidence of the long-standing relationship between communities in the wider region and whales. The coastal environment of the Boso Peninsula helped support a culture in which marine resources played an important role in local life.
While the “amitori” or net-capture method became widely used in various parts of Japan, Wadaura traditionally relied on a method known as “tsukitori,” or harpoon-style capture.
This method is associated with the behavior of Baird’s beaked whales, which are capable of diving deep underwater. The technique developed as a regional tradition and has continued to be passed down through generations.
Whale meat has a distinctive flavor and rich umami. Whale sashimi is prepared by thinly slicing fresh meat and is commonly enjoyed with soy sauce and wasabi. Its tender red meat has a flavor unlike that of more familiar fish and seafood.
Tatsuta-age is another popular preparation. Whale meat is coated and deep-fried until crisp on the outside while remaining juicy inside. It offers a hearty texture and a rich, savory flavor.
Whale bacon is made by smoking whale meat and slicing it into thin pieces. Its smoky aroma and distinctive flavor make it a popular local delicacy and an excellent accompaniment to drinks.
Visitors who want to experience several types of whale cuisine at once can look for a whale set meal. These meals may include multiple whale dishes ranging from appetizers and main dishes to soup and rice.
Some elaborate set meals are presented in a style reminiscent of traditional Japanese multi-course cuisine. Seasonal vegetables may also be incorporated, creating an attractive meal that showcases both local seafood culture and the flavors of the season.
Kujira no Tare is a traditional preserved food from the Minamiboso region. Whale meat is marinated in a special sauce and then naturally air-dried. Once prepared, the meat becomes very dark—almost black—and its appearance can resemble a piece of bark or dried seaweed.
The dish is traditionally made primarily with Baird’s beaked whale, which can grow to around 12 meters in length. The finished product has an intense savory flavor and concentrated umami.
The name “Kujira no Tare” is thought to refer to the traditional method of soaking whale meat in a seasoned tare sauce before drying it.
Another local explanation suggests that families once hung the meat outside their homes to dry. Because the strips appeared to be “hanging” or “drooping,” this may have contributed to the name.
The preparation is simple in principle but requires time and care. Whale meat is first marinated in a sauce made with soy sauce, sake, and ginger. Once the seasoning has penetrated the meat, it is removed and naturally dried until it reaches a partially dried texture.
Before eating, the dried meat can be lightly grilled over a flame. Heating brings out a fragrant aroma and enhances its concentrated savory flavor.
Because it is preserved through drying, Kujira no Tare can be enjoyed throughout the year. It has traditionally been served as an accompaniment to drinks or as a side dish with rice.
Before refrigeration became common, preserved foods such as this were especially valuable for households. Today, Kujira no Tare remains a nostalgic local food, and people returning to the area may purchase it as a souvenir to take home.
Several restaurants in Wadaura and the surrounding Minamiboso area serve whale cuisine. Visitors can stop for a meal while sightseeing and experience dishes prepared using locally landed whale meat.
Depending on the location and timing, visitors may also have opportunities to observe the processing of Baird’s beaked whales. Such experiences can provide a deeper understanding of the local fishing and whaling traditions.
Kujira no Tare is a popular souvenir from Minamiboso. It is often sold in vacuum-sealed packages, making it convenient to take home and enjoy later.
Lightly grilling the meat before serving brings out its characteristic aroma and makes it an easy accompaniment to drinks or a flavorful addition to a meal.
Whaling was once practiced in many parts of Japan, but today only a limited number of communities continue to maintain traditions associated with it. Wadaura is one such place, preserving aspects of its history and food culture for future generations.
Whale cuisine in Minamiboso is closely connected with the region’s history, coastal lifestyle, traditional knowledge, and use of marine resources. For visitors, learning about these traditions can provide a different perspective on the relationship between local communities and the sea.
If you travel to Wadaura and the southern Boso Peninsula, consider exploring its local food culture as well as its beautiful natural surroundings. Tasting traditional whale dishes and discovering the story behind Kujira no Tare can offer a memorable and distinctive experience of Minamiboso.