Whaling is the hunting of whales for their usable products such as meat and blubber, which can be turned into a type of oil that was important in the Industrial Revolution. Whaling was practiced as an organized industry as early as 875 AD. By the 16th century, it had become the principal industry in the Basque coastal regions of Spain and France. The whaling industry spread throughout the world and became very profitable in terms of trade and resources. Some regions of the world's oceans, along the animals' migration routes, had a particularly dense whale population and became targets for large concentrations of whaling ships, and the industry continued to grow well into the 20th century. The depletion of some whale species to near extinction led to the banning of whaling in many countries by 1969 and to an international cessation of whaling as an industry in the late 1980s.
Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Takoyaki (たこ焼き or 蛸焼) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion (negi). The balls are brushed with takoyaki sauce and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).
Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.
Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes. The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with makiyakinabe are commonly used as a side dish in sushi and bentō.
Japanese whaling, in terms of active hunting of whales, is estimated by the Japan Whaling Association to have begun around the 12th century. However, Japanese whaling on an industrial scale began around the 1890s when Japan started to participate in the modern whaling industry, at that time an industry in which many countries participated.
Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki, another hot pot dish.
Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.
Chankonabe (ちゃんこ鍋) is a Japanese stew commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.
Whaling in Iceland began with spear-drift hunting as early as the 12th century, and continued in a vestigial form until the late 19th century, when other countries introduced modern commercial practices. Today, Iceland is one of a handful of countries that formally object to an ongoing moratorium established by the International Whaling Commission in 1986, and that still maintain a whaling fleet. One company remains concentrated on hunting fin whales, largely for export to Japan, while the only other one previously hunted minke whales for domestic consumption until 2020, as the meat was popular with tourists. In 2018, Hvalur hf whalers killed a rare blue whale/fin whale hybrid.
Whaling in Norway involves hunting of minke whales for use as animal and human food in Norway and for export to Japan. Whale hunting has been a part of Norwegian coastal culture for centuries, and commercial operations targeting the minke whale have occurred since the early 20th century. Some still continue the practice in the modern day, within annual quotas.
Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot (nabe). When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso. Champon noodles are often put into the pot and boiled to complete the dish. The offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Tare is a general term in Japanese cuisine for dipping sauces often used in grilling as well as with sushi, nabemono, and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth in order to add to the complex combination of flavors, and as a braising liquid for meat.
Whale meat, broadly speaking, may include all cetaceans and all parts of the animal: muscle (meat), organs (offal), skin (muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to farmed livestock. Commercial whaling, which has faced opposition for decades, continues today in very few countries, despite whale meat being eaten across Western Europe and colonial America previously. However, in areas where dolphin drive hunting and aboriginal whaling exist, marine mammals are eaten locally as part of a subsistence economy: the Faroe Islands, the circumpolar Arctic, other indigenous peoples of the United States, St. Vincent and the Grenadines, some of villages in Indonesia and in certain South Pacific islands.
Marine mammals are a food source in many countries around the world. Historically, they were hunted by coastal people, and in the case of aboriginal whaling, still are. This sort of subsistence hunting was on a small scale and produced only localised effects. Dolphin drive hunting continues in this vein, from the South Pacific to the North Atlantic. The commercial whaling industry and the maritime fur trade, which had devastating effects on marine mammal populations, did not focus on the animals as food, but for other resources, namely whale oil and seal fur.
Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
Nagoya cuisine is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as Italian cuisine, Taiwanese cuisine, Indian cuisine, and mainland Chinese cuisine.
