{"id":63759,"date":"2024-05-02T09:32:02","date_gmt":"2024-05-02T00:32:02","guid":{"rendered":"https:\/\/www.theguardian.com\/world\/2024\/may\/02\/japan-whale-meat-industry-kangei-maru-mother-ship"},"modified":"2024-05-02T09:32:02","modified_gmt":"2024-05-02T00:32:02","slug":"the-vast-new-whaling-mother-ship-that-japan-hopes-will-revive-a-shrinking-industry","status":"publish","type":"post","link":"https:\/\/eastasianews.net\/wp\/?p=63759","title":{"rendered":"The vast new whaling \u2018mother ship\u2019 that Japan hopes will revive a shrinking industry"},"content":{"rendered":"<p>A new $47m vessel is preparing for its maiden voyage in coastal waters, but there are fears the Kangei Maru could one day mean a return to hunting in the Southern Ocean<\/p>\n<p>The dish of the day has the appearance and consistency of steak. But the item on <a href=\"https:\/\/www.theguardian.com\/environment\/2023\/mar\/23\/whale-meat-on-the-menu-as-japanese-suppliers-try-to-tempt-tourists\">the menu<\/a> at Nisshin Maru in Shimonoseki isn\u2019t brisket or rib-eye \u2013 it is a prime cut of the restaurant\u2019s speciality: <a href=\"https:\/\/kujira-nisshinmaru.com\/\">whale meat<\/a>.<\/p>\n<p>Every few minutes, chefs in the open kitchen produce another plate of cetacean delicacies \u2013 raw sashimi marbled with fat, slices of \u201cbacon\u201d, roast minke whale cut into bite-size pieces and served with a selection of dipping sauces. On a warm weeknight, every table is full.<\/p>\n<p> <a href=\"https:\/\/www.theguardian.com\/world\/2024\/may\/02\/japan-whale-meat-industry-kangei-maru-mother-ship\">Continue reading&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A new $47m vessel is preparing for its maiden voyage in coastal waters, but there are fears the Kangei Maru could one day mean a return to hunting in the Southern OceanThe dish of the day has the appearance and consistency of steak. But the item on the&#8230;<\/p>\n","protected":false},"author":4222,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","footnotes":""},"categories":[41,1676,65,311,88,1746],"tags":[],"class_list":["post-63759","post","type-post","status-publish","format-standard","hentry","category-asia-pacific","category-cetaceans","category-environment","category-food","category-japan","category-whales"],"aioseo_notices":[],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/63759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/users\/4222"}],"replies":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=63759"}],"version-history":[{"count":1,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/63759\/revisions"}],"predecessor-version":[{"id":63760,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/63759\/revisions\/63760"}],"wp:attachment":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}