Many recipes are described in this book. Seventy different parts of a whale's body were used as ingredients for these recipes. This will be explained in later chapter. A German medical doctor Philipp Franz von Siebold paid attention to the Japanese's love for whale dishes. He came to Japan in 1823 as a medical doctor for a Dutch business house.
Whalers sell whales to fish wholesalers.
People eat the whale's meat, blubber and internal organs and take oil from the inedible parts. All over Japan, people eat whale meat. The taste of the right whale is similar to the bull or the buffalo, and is hard a little. Although they eat both row and salted whale meat, salted meat tastes better. Salted blubber is eaten sliced.