宇仁義和. 2018. 近世近代の鯨肉料理の使用部位と近代日本における鯨肉食の普及過程．日本セトロジー研究, 28: 1–25．
Yoshikazu Uni. 2018. Ingredients of whale dishes in early modern and modern Japan, and the dispersal and distribution of whale meat diets in modern Japan. Japan Cetology, 28: 1–25.
近世近代の日本の鯨肉料理の使用部位と近代日本における鯨肉食の普及過程について文献を用いて考察した。江戸時代の日本における鯨食は主に白皮であり、赤肉は捕鯨根拠地に限られて食されていた。この傾向は近代になっても継続したが、沿岸捕鯨の拡大によって赤肉の食用利用は、1910年代までに博多や下関、大阪の商圏を中心に広がり、1920年代には東京の商圏、東北の捕鯨根拠地周辺でも相当程度進んだ。夏を漁期とする東北から北海道千島で捕獲された鯨の赤肉は肥料用であったが、1920年代後半に冷蔵庫や冷蔵輸送が整備なされると食用として利用されるようになった。近代に普及した鯨肉料理は、近世以来の白皮を用いた鯨料理とは独立に、近代以降に始まった肉食の普及、和洋折衷総菜として普及したものであり、牛肉の代用品としての性格を持っていた。
I examined the ingredients of whale dishes used in early modern and modern Japan, the process of dispersal of whale meat in diets, and the development of whale meat distribution in modern Japan with a literature survey. Whale blubber was the main whale-based foodstuff consumed in early modern times, during the Edo era and whale meat was only eaten in the vicinity of whaling stations. This trend continued in modern times, during the Meiji era or after the 1860s. Due to the expansion of coastal whaling, the use of whale meat as a food source spread in the market areas of Hakata, Shimonoseki and Osaka in the 1910s, and in the 1920s, it reached the market area of Tokyo and the vicinity of whaling stations in the Tohoku region. The whaling season in Northern Japan, Tohoku, Hokkaido and the Kurils was summer, so in those regions, whale meat was used for fertilizer. However, in the latter half of the 1920s, the refrigerator and refrigerated transportation were developed. This was one of the catalysts that helped increase the popularity of whale meat. Thus, in the modern era, whale meat was popularized as a semi-Western-style food and as a substitute for beef, independently of early modern dishes made with whale blubber.