Kesennuma shark fin is even more delicious when you know about it!

Kesennuma shark fins are known worldwide as a production area. Their high quality is supported by artisanal skills that have been passed down for many years. Kesennuma is a thriving shark fishing area, and every step is carefully watched and handled, from the swift processing on board to the careful drying at port and the time-consuming sorting. Dried shark fins concentrate the flavor, and rehydrating them restores their translucency and elastic texture. Kesennuma shark fins add depth to dishes and are an ingredient that will enhance any luxurious dish.
Here, we will introduce Kesennuma shark fin from various perspectives.

Story 1 No.1 share! Kesennuma shark fin

Kesennuma is home to over half of Japan's shark catches and over 80% of its shark fin processing plants. Kesennuma, known for its cold winter winds and many sunny days, has long been a thriving shark fin processing center. Removing the skin and bones, leaving only the fin fibers, is all done by hand. Shark fins, made using skilled techniques, are prized as a luxury ingredient in a variety of Japanese, Western, and Chinese cuisine. Today, there are many restaurants in Kesennuma that offer shark fin sushi, shark fin rice bowls, and original dishes using shark meat.

Why is Kesennuma shark fin of such high quality?

Kesennuma is a natural harbor surrounded by islands and peninsulas, and has long been a base for many coastal longliners. As shark catches have increased, processing companies have also developed, providing a stable base for fishermen.
On busy days, tens of tons of sharks are landed, but all of them are brought ashore whole, and the meat and fins are carefully selected to ensure that nothing is wasted.
Kesennuma's shark fin processing technology is highly acclaimed worldwide. Not only have the skills of artisans been passed down over a long history, but each and every step is carried out carefully by hand under strict hygiene control.
Another important factor supporting the quality of the shark fin is the location of the processing plant, located right next to the port where the fish is landed. The environment in which a fishing port and a processing plant are located next to each other is rare worldwide, and the ability to quickly process fresh raw materials leads to the high quality of Kesennuma shark fin.

The majority of sharks landed are blue sharks, which are mainly caught on tuna fishing longlines.
Kesennuma is a natural harbor surrounded by islands and peninsulas, and has long been a base for many coastal longliners. As the amount of fish caught has increased, shark processing companies have also developed, providing a stable source of income for fishermen.
On busy days, tens of tons of sharks are caught, but all of them are brought ashore whole, and the meat and fins are carefully selected to ensure that nothing is wasted.

Story 2: Don't waste any parts other than shark fins

Kesennuma has a long history of developing shark processing techniques, and currently has a system in place that makes full use of each part of the shark, including the flesh, skin, bones, and fins. Originally, the flesh was used as an ingredient in processed fish products, but as processors have continued to hone their techniques, the uses have expanded, with the skin now being made into leather products, the bones into supplements, and the fins being processed into high-quality shark fins.

The background to this comprehensive utilization is the stable catch of sharks from coastal longline fishing and the fact that local processing plants are concentrated near the port. The smooth process from landing to processing allows for appropriate processing while maintaining freshness, which also leads to high quality.
Furthermore, at the processing site, artisans carefully complete each step under strict hygiene control. Products using shark collagen and pet food made from unused parts have been created, and the fish continues to be made using its unique feature of "no part is thrown away."
Thanks to the accumulation of these techniques over many years, Kesennuma shark fins have become highly regarded around the world.

▲Click on the image below for more details

The processed seafood brand "kesemo," established by the Kesennuma Fisheries Resources Utilization Research Group, aims to "More from Kesennuma," and is developing unprecedented high-value-added products by utilizing Kesennuma's abundant marine resources. In previous articles, we have introduced the "MARINUS" cosmetics series, which uses collagen derived from sharks, and "umino pet," a pet food made with shark meat.

Story 3: Finally Open! Kesennuma Shark Fin Specialty Shop

A shark fin specialty store called "Kesennuma KUROMORI" opened in Kesennuma in September 2025.
We spoke to chef Yoji Kuromori about his thoughts on opening a restaurant in Kesennuma. This article is packed with Kuromori's thoughts on the appeal of shark fin.

Store name

Kesennuma -KUROMORI-

Address

Hotel Ikkeikaku 1F, 1-4-7 Bentencho, Kesennuma City, Miyagi Prefecture

Phone

0226-25-7660

website

https://kuromori.jimdofree.com