You can order high-quality lean meat and rare marbled meat from fin whales caught in the first “commercial whaling” in about half a century.
*Food Culture Co., Ltd.*
Press release: September 6, 2024
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You can order high-quality lean meat and rare marbled meat from fin whales caught in the first “commercial whaling” in about half a century.
*Quality made possible by the latest equipment on the Sekijimaru, which was built for the first time in 73 years to deliver delicious whale meat to Japanese dining tables.
https://www.tsukijiichiba.com/user/collection/1028*
Shokubunka Co., Ltd. (Higashiazabu, Minato-ku, Tokyo, Representative: Hagiwara), which is mainly engaged in the online sales of fresh and gourmet foods.
In September 2024, Kyodo Senpaku Co., Ltd. (Akifumi) is the only company in the world that conducts mother-ship whaling, and is one of the best at handling whales in Toyosu Market. We have prepared a special project to deliver high quality domestic fin whales in cooperation with Intermediate Wholesaler Token. This is a set of “red meat” with few sinews and strong flavor, and “fatty roe”, a rare part of the meat that can only be harvested from 0.4% of each animal. View details Fin whales were popular until the 1960s.
Eating whale meat became active under GHQ management as a way to compensate for postwar food shortages, and by 1960, the per capita meat supply exceeded that of cows, chickens, and pigs. And those who know about that time say, “Fin whale was especially delicious.” In July of this year, whaling quotas for fin whales were issued for the first time in about half a century.
Currently, we have successfully caught four whales. This is a special project to deliver such rare domestic fin whales. We deliver high-quality domestically produced fin whales in cooperation with Kyodo Senpaku Co., Ltd., which is the only company in the world that conducts whaling using mother ships, and Token, a wholesaler who is skilled at handling whales in the Toyosu market.
* 59 fin whale whaling quotas have been issued*
Commercial whaling targets four whale species, including the fin whale that was added this year. Among them, the largest fin whale, measuring 20 to 30 meters in length, has high-quality fat and is said to have the highest quality meat.
It is elegant, chewy, fine-grained, and rich in flavor. For the past 50 years, they have not been subject to commercial whaling, and due to their rarity, they have been called “phantoms.” On the rare occasions when fin whales from Iceland come on the market, the tail meat is traded at prices as high as Matsusaka beef.
* Commercial whaling to make the most of whale resources *
In 2019, Japan withdrew from the IWC and switched from research whaling to commercial whaling. In research whaling, whales found along a designated shipping route are hunted regardless of their size from the viewpoint of fairness.
On the other hand, commercial whaling targets large, fat, and mature individuals for distribution. Unlike the by-products of research whaling, commercial whaling requires quality that pleases consumers. Of course, commercial whaling involves monitoring the amount of resources available and taking as many whales as possible. This is a combination of resource conservation and industrial development. This also leads to making the most effective use of limited fishing quotas and resources.
* Newly built Kangeimaru to deliver whale meat to Japanese dining tables * Kyodo Senpaku built a new whaling ship for the first time in 73 years. At this time, we have completely broken away from the state-subsidized operation that was used in the days of research whaling. Inside the ship, you can see the ingenuity that a private company has put into delivering high-quality and delicious whale meat to your table. In order to achieve unprecedented levels of freshness and quality, “By storing it at -25 degrees Celsius and leaving it in a -5 degrees Celsius environment for a week when thawing, rigor mortis melts and the meat becomes tender. The president of Kyodo Senpaku says that the true flavor of whale meat can be brought out through proper
temperature control and thawing methods.
*Enjoy the memorable first domestically produced fin whale in half a century* In this special project, the fish will be dismantled immediately after landing, and the temperature will be controlled appropriately using Sekijiimaru’s state-of-the-art equipment. Furthermore, before shipping, we take the time to thaw the food by professionals in Toyosu. Japan is the only country that uses the mother ship method, where all the steps are taken to dismantle the food on board, achieving unprecedented levels of freshness and quality.
Red meat and rare marbled meat from fin whales caught in “commercial whaling” for the first time in about half a century.
https://www.tsukijiichiba.com/user/collection/1028
Red meat is sashimi, yukhoe, whale cutlet, and fried tatsuta. Be sure to try the roe as sashimi.
Food Culture Co., Ltd.
In 2001, he opened Umaimon.com, a farm-direct gourmet e-commerce site targeting middle-aged and elderly customers, with the mission of energizing Japanese people by building an online sales system to support producers who cannot use the Internet or computers. . In 2004, we partnered with the Tokyo Central Wholesale Market (Tsukiji Fruits and Vegetables Market) to create a market-direct e-commerce site, Tsukiji Market.com (formerly
Toyosu Market.com (currently) started.
Address 4th floor, Higashiazabu Food Culture Building, 1-27-1 Higashiazabu, Minato-ku, Tokyo 106-0044
For inquiries, please click here https://www.shokubunka.co.jp/contact/