Food · Fermented foods
Kujira-niku (Whale Meat)
くじら 肉 (Kujira-niku)
Also known as: Kujira-niku, Whale meat, Akami (red meat), Honbi (skin), Unesu (ventral folds), 鯨肉, Mizo-niku (delicacy cuts)
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| Category | Food |
|---|---|
| Japanese labeling name | くじら 肉 / 本皮 / うねす |
| Common Japanese notations | くじら 肉, 鯨肉, クジラ肉, 本皮, うねす |
| Origin | Whale meat from species permitted under Japanese commercial whaling (since IWC withdrawal 2019, Japan resumed commercial whaling for select species — notably common minke whale, Bryde's whale, sei whale); principal landing port Shimonoseki (Yamaguchi), Ayukawa (Miyagi), Wadaura (Chiba) |
| Typical functions | Heritage Japanese cuisine — kujira-no-tatsuta-age (deep-fried), kujira-no-tare (yakiniku-style), School lunch heritage application (declining), Specialty parts: honbi (skin), unesu (ventral folds), mizo-niku (delicacy cuts) |
| Regulatory status in Japan | Standard food labeling. Japan's 2019 IWC withdrawal allowed resumption of commercial whaling. Trade and consumption are legal in Japan. **International trade restrictions vary substantially by market** — many markets prohibit whale product imports. |
Kujira-niku (くじら 肉 / 鯨肉) is whale meat. Japan resumed commercial whaling in 2019 after IWC withdrawal, with Shimonoseki, Ayukawa, and Wadaura as principal landing ports. Heritage Japanese cuisine application (kujira-no-tatsuta-age, kujira-no-tare). **International trade is restricted in most markets — appropriate only for domestic Japan or specific markets.**
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Frozen kujira meat retail (regional and specialty)
Ingredient profile
Whale meat from common minke whale, Bryde's whale, sei whale (commercially permitted Japanese species).
Specialty parts: akami (red meat), honbi (skin), unesu (ventral folds), mizo-niku (delicacy).
OEM applications
Heritage Japanese cuisine (kujira-no-tatsuta-age, kujira-no-tare).
Regional foodservice in landing-port cities.
For OEM: domestic Japan retail and foodservice; international trade restricted.
Regulatory classification in Japan
Standard food labeling. Domestic legal. Not a designated allergen.
Regulatory classification in other markets
| EU | EU prohibits commercial whale product imports — not viable. |
|---|---|
| USA | US prohibits whale product imports — not viable. |
| China | Limited; subject to bilateral negotiation. |
| Korea | Korea has its own coastal whale catch tradition but limited trade. |
Market reference formulations
Example finished products will be added after verification of regional landing port origin and target market viability.
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Quick answers
- What is Kujira-niku (Whale Meat)?
- Kujira-niku (くじら 肉 / 鯨肉) is whale meat. Japan resumed commercial whaling in 2019 after IWC withdrawal, with Shimonoseki, Ayukawa, and Wadaura as principal landing ports. Heritage Japanese cuisine application (kujira-no-tatsuta-age, kujira-no-tare). **International trade is restricted in most markets — appropriate only for domestic Japan or specific markets.**
- What is the regulatory status of Kujira-niku (Whale Meat) in Japan?
- Standard food labeling. Japan's 2019 IWC withdrawal allowed resumption of commercial whaling. Trade and consumption are legal in Japan. **International trade restrictions vary substantially by market** — many markets prohibit whale product imports.
- What products typically use Kujira-niku (Whale Meat)?
- Frozen kujira meat retail (regional and specialty)
- Where does Kujira-niku (Whale Meat) come from?
- Whale meat from species permitted under Japanese commercial whaling (since IWC withdrawal 2019, Japan resumed commercial whaling for select species — notably common minke whale, Bryde's whale, sei whale); principal landing port Shimonoseki (Yamaguchi), Ayukawa (Miyagi), Wadaura (Chiba)
- What is the INCI / JSCI labeling name for Kujira-niku (Whale Meat)?
- JSCI: くじら 肉 / 本皮 / うねす
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — くじら 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.