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{"id":6348,"date":"2019-07-04T03:06:39","date_gmt":"2019-07-04T06:06:39","guid":{"rendered":"https:\/\/ybura.org\/site\/2019\/07\/04\/donos-de-restaurantes-de-baleia-celebram-volta-da-caca-para-garantir-tradicao-da-culinaria-japonesa\/"},"modified":"2019-07-04T03:06:39","modified_gmt":"2019-07-04T06:06:39","slug":"donos-de-restaurantes-de-baleia-celebram-volta-da-caca-para-garantir-tradicao-da-culinaria-japonesa","status":"publish","type":"post","link":"https:\/\/ybura.org\/site\/2019\/07\/04\/donos-de-restaurantes-de-baleia-celebram-volta-da-caca-para-garantir-tradicao-da-culinaria-japonesa\/","title":{"rendered":"Donos de restaurantes de baleia celebram volta da ca\u00e7a para garantir &#8216;tradi\u00e7\u00e3o da culin\u00e1ria japonesa&#8217;"},"content":{"rendered":"<p>   Defensores dos cet\u00e1ceos denunciam a crueldade da ca\u00e7a. Chefs dizem que prato faz parte da cultura. Carne de baleia \u00e9 preparada no Jap\u00e3o; restaurantes celebram volta da ca\u00e7a comercial.<br \/>\nKaryn Nishimura\/AFP<br \/>\n&#8220;Chef! Dois sashimis, tr\u00eas fil\u00e9s&#8221;, grita a gar\u00e7onete na hora do almo\u00e7o em um dos restaurantes de baleia mais famosos de T\u00f3quio. A retomada da ca\u00e7a comercial de cet\u00e1ceos trouxe o otimismo de volta a esses locais.<br \/>\nVeja como foi a 1\u00aa ca\u00e7a comercial de baleias no Jap\u00e3o ap\u00f3s mais de 30 anos de proibi\u00e7\u00e3o<br \/>\nNas mesas e no balc\u00e3o do restaurante de Mitsuo Tani, de 64 anos, dos quais passou 46 cozinhando baleia, h\u00e1 funcion\u00e1rios de escrit\u00f3rios que t\u00eam pressa, jovens sozinhos e aposentados. Uma clientela bastante heterog\u00eanea.<br \/>\nO fil\u00e9 de baleia &#8211; 980 ienes ao meio-dia (7 euros, 7,90 d\u00f3lares) &#8211; \u00e9 o prato mais pedido. H\u00e1 tamb\u00e9m um sortido de sashimis de diferentes partes do cet\u00e1ceo (carne, pele, f\u00edgado), acompanhando de arroz e sopa.<br \/>\nJap\u00e3o retoma a ca\u00e7a comercial de baleias ap\u00f3s 30 anos de proibi\u00e7\u00e3o<br \/>\n&#8220;A carne de baleia \u00e9 cinco vezes menos cal\u00f3rica do que a de vaca, possui dez vezes menos colesterol, a metade de gordura que o peito de frango, \u00e9 rica em ferro, mas no exterior n\u00e3o se sabe disso&#8221;, lamenta Tani.<br \/>\nEle abriu seu restaurante em T\u00f3quio depois de ter tido de fechar seu estabelecimento em Sendai (nordeste), devido ao tsunami de 2011. &#8220;N\u00e3o conseguia mercadoria, era cada vez mais caro&#8221;, conta, enquanto prepara duas fatias de &#8220;rosbife de baleia&#8221;.<br \/>\nNovas receitas<br \/>\nNa capital, seu restaurante conquistou os paladares. Nunca houve problemas de abastecimento, nem mesmo durante as tr\u00eas d\u00e9cadas de morat\u00f3ria comercial (que tolerava apenas a ca\u00e7a com fins cient\u00edficos).<br \/>\nFoi assim que Tani p\u00f4de continuar cozinhando baleia, mas n\u00e3o conseguiu transmitir sua arte.<br \/>\n&#8220;Com mais de 30 anos de interrup\u00e7\u00e3o de pesca comercial, ningu\u00e9m se lan\u00e7ou no of\u00edcio, e isso n\u00e3o acontecer\u00e1 da noite para o dia, de modo que a retomada n\u00e3o mudar\u00e1 as coisas de repente&#8221;, adverte Tani.<br \/>\n&#8220;Mesmo que alguns comecem agora, demorar\u00e1 30 anos. E, se lhes parece um trabalho dif\u00edcil demais, v\u00e3o deixar de lado. A baleia tem que ser bem-feita, ou ningu\u00e9m voltar\u00e1 a com\u00ea-la&#8221;, completou.<br \/>\nEm sua opini\u00e3o, o consumo de baleia faz parte da cultura culin\u00e1ria japonesa. Por isso, fica feliz com a retomada da ca\u00e7a comercial, embora continue preocupado: &#8220;Temo que a quantidade diminua&#8221;.<br \/>\nNo comando de outro estabelecimento de T\u00f3quio, Sumiko Koizumi \u00e9 mais otimista.<br \/>\n&#8220;A retomada da ca\u00e7a comercial \u00e9 uma coisa excelente, temos a responsabilidade de divulgar os benef\u00edcios, de propor novas receitas&#8221;, comentou.<br \/>\nItadakimasu<br \/>\nPara os consumidores, &#8220;ser\u00e1 mais f\u00e1cil com\u00ea-la. Primeiro, porque os supermercados ser\u00e3o mais propensos a sugeri-la, e os distribuidores estar\u00e3o mais atentos \u00e0s necessidades e em condi\u00e7\u00f5es de responder a elas&#8221;, considera Koizumi.<br \/>\nAos que se op\u00f5em \u00e0 ca\u00e7a de baleia, alegando os riscos de desaparecimento de esp\u00e9cies, ou por ideologia, representantes do setor e autoridades respondem que as cotas (227 capturas entre julho e dezembro) foram fixadas justamente &#8220;para manter a popula\u00e7\u00e3o de baleias de forma sustent\u00e1vel&#8221;.<br \/>\nComo n\u00e3o se pesca em alto-mar &#8211; na Ant\u00e1rtica, concretamente -, &#8220;as esp\u00e9cies comerciais ser\u00e3o distintas, mas, em geral, acredito que a qualidade melhorar\u00e1&#8221;, afirma Kenta Yodono, representante da companhia pesqueira de baleias Kyodo.<br \/>\nAos defensores dos cet\u00e1ceos que denunciam a crueldade da ca\u00e7a, Yodono responde que &#8220;os pescadores japoneses as capturam para reduzir o tempo de agonia&#8221;.<br \/>\n&#8220;Qualquer animal que se come, primeiro, \u00e9 preciso mat\u00e1-lo&#8221;, lembra Tani.<br \/>\n&#8220;Os japoneses s\u00e3o t\u00e3o conscientes disso &#8211; afirma Yodono &#8211; que n\u00e3o come\u00e7am nunca a comer sem antes agradecer \u00e0s divindades da natureza pela comida que lhe d\u00e3o&#8221;. \u00c9 o que significa a express\u00e3o &#8220;itadakimasu&#8221; (eu recebo).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Defensores dos cet\u00e1ceos denunciam a crueldade da ca\u00e7a. Chefs dizem que prato faz parte da cultura. Carne de baleia \u00e9 preparada no Jap\u00e3o; restaurantes celebram volta da ca\u00e7a comercial. Karyn Nishimura\/AFP &#8220;Chef! Dois sashimis, tr\u00eas fil\u00e9s&#8221;, grita a gar\u00e7onete na hora do almo\u00e7o em um dos restaurantes de baleia mais famosos de T\u00f3quio. A retomada [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6349,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[64,63,62],"class_list":["post-6348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-g1","tag-noticias","tag-ong","tag-ybura"],"_links":{"self":[{"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/posts\/6348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/comments?post=6348"}],"version-history":[{"count":0,"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/posts\/6348\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/media\/6349"}],"wp:attachment":[{"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/media?parent=6348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/categories?post=6348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ybura.org\/site\/wp-json\/wp\/v2\/tags?post=6348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}