{
  "id": 5933379,
  "title": "The joys and challenges of running an Antarctic kitchen",
  "url": "https://urgent.news/2026/09/06/the-joys-and-challenges-of-running-an-antarctic-kitchen",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-09-06T07:21:00.000Z",
  "source": {
    "name": "Japan Times",
    "slug": "japan-times",
    "url": "https://www.japantimes.co.jp/environment/2026/09/06/sustainability/junko-watanuki-antarctic-chef/"
  },
  "original_language": "en",
  "account": "The 70th anniversary of Japan's Antarctica expedition program is being celebrated, and it involves more than just scientists. Engineers, mechanics, and doctors also contribute to the research conducted at Syowa Station. However, their role extends beyond maintaining the base and supporting the scientific efforts. They are responsible for providing food for 30 fellow expedition members throughout the year, while also creating occasional parties and events to uplift the group's spirits in one of the most challenging living environments on Earth.\n\nJunko Watanuki, a 52-year-old chef who served at the base from 2016-2017, is one of two individuals who managed the kitchen during that time. Despite the numerous challenges, Watanuki cherishes her experience at the base more than any other. She credits the time spent in Antarctica for teaching her valuable lessons about living simply and sustainably, leading her to rethink her lifestyle and reduce waste.\n\nWatanuki's interest in joining an expedition began in 2003 when she came across an article featuring a female polar region correspondent. Inspired by this, she pursued a culinary education and later became fascinated by the book \"The Chef of South Polar,\" which further reignited her passion for Antarctica. After passing a rigorous selection process, including a high-pressure interview, she embarked on her journey to the frozen continent in 2016.\n\nUpon arrival, Watanuki faced a steep learning curve as she had to learn how to manage food supplies for an entire year. She had to be conservative with her ingredient usage, often working with as little as 20 eggs at a time instead of her usual 30. As she gained experience, she became more adept at gauging consumption rates and ensuring that nothing went to waste.\n\nIn addition to her culinary duties, Watanuki organized seasonal events, collaborating with other expedition members to prepare food for special occasions such as New Year's, Halloween, and Christmas. She even recreated the popular Jiro ramen shop on the base, which required extensive planning, including a visit to the actual Jiro ramen shop in Japan and growing 8 kilograms of moyashi bean sprouts in the greenhouse at Syowa Station.\n\nWatanuki's time in Antarctica had a profound impact on her understanding of the environment and the consequences of human actions. She witnessed firsthand how researchers monitor the atmosphere in real-time, and how the presence of ships approaching Antarctica can be detected through changes in carbon dioxide levels. The stark contrast between the pristine environment of Antarctica and the pollution caused by human activities left a lasting impression on her, instilling a sense of guilt for the excesses of modern life.\n\nUpon returning to Japan, Watanuki struggled with feelings of emotional turmoil, often finding herself crying in supermarket delis, contemplating the vast amount of unsold food that ended up in the trash. She also felt disoriented by the fast-paced nature of life in Tokyo, realizing that everyday life there seemed suffocating compared to the simplicity and sustainability she experienced in Antarctica.\n\nWatanuki's experience in Antarctica has profoundly influenced her perspective on waste reduction. She now focuses on minimizing waste in all aspects of her life, from food to tissue paper. Watanuki shares her lessons learned through lectures on sustainability and food loss, and even authored the book \"Nankyoku no Shokutaku\" (\"The Antarctic Table\") to document her experience cooking in the world's most remote region. She emphasizes that even small changes, like reducing the number of tissue paper sheets used, can significantly contribute to waste reduction. Watanuki is committed to making full use of her Antarctic experience and continues to advocate for sustainable living practices.",
  "summary": "A good chef should strive to reduce waste. No one knows that better than Junko Watanuki, who helped run the kitchen at Japan's Antarctic research station.",
  "key_points": [
    "70th anniversary of Japan's Antarctica expedition program celebrated",
    "Chef Junko Watanuki managed kitchen at Syowa Station 2016-2017",
    "Experience inspired her to advocate for sustainable living practices"
  ],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}