Whaling resumption cooks up hopes at Japanese restaurants

to promote the meat and dream up new recipes.

Removing the stigma around whale meat will make it easier for consumers, she said, “first because supermarkets will be more inclined to offer it and wholesalers will listen more to our needs and be in a position to meet them”.

Kenta Yodono, sales manager at the Kyodo whaling firm that operates Japan’s flagship whaling boat, said the commercial hunts would catch different species of whales, which would taste slightly different.

“The commercial species will be different and certain people might be concerned that they will not have the same taste. But in general, I think the quality will improve and we can respond to restaurants’ needs,” Yodono said.

He acknowledged activists’ concerns over the cruelty of the whale hunt and said “the fishermen are conscious of the fact that the time the animal suffers should be reduced.”

Tani does have some fears however over the immediate future of his industry, with few chefs training to acquire the specialised cooking skills required.

“With commercial whaling halted for more than 30 years, no one has got into the business and that will not happen overnight,” he said.

“Even if some people get into it now, it will take 30 years. And if they find the work too hard, they will stop. Whale needs to be well cooked otherwise no one will start to eat it again,” added Tani.

Japan has defended the controversial whale hunt as a key part of its tradition and rich culinary heritage.

And Tani agreed. “A country that does not preserve its food culture has no future.”