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everyone,"Momentum Star" Do you know what it is? If you've been to Kesennuma, you may already know it.
1. What is "Mouka no Hoshi"?
"Mouka no Hoshi" is actually the "heart of the moka shark (also known as the rat shark)". When you hear "shark heart", you might think "Huh?", but there are also "hearts" in horumon and yakitori. But you might be wondering "Why shark heart?"
Kesennuma is the number one shark catcher in Japan, and most of the sharks distributed throughout the country are caught in Kesennuma. Shark fins, known as a luxury ingredient in Chinese cuisine, are a specialty of Kesennuma and are exported to Chinese restaurants in China and used in shops in Yokohama's Chinatown.
The mora shark is landed whole without having its head or internal organs removed. The sight of mora sharks lined up in the market is quite impressive. The fish's bodies, with their fins cut off, are used in a paste factory to make fishcakes, or served as shark nuggets in local school lunches. Sharks other than the mora shark are also used in a wide range of applications, including shark fins, cod liver oil, supplements, cosmetics, leather products, and dog food. "Mouka no Hoshi" is one of these. "Mouka no Hoshi" can only be eaten when it is fresh, so it is a delicacy that is only available in Kesennuma, where many sharks are landed.
So how do you eat this "mouse shark heart"? In Kesennuma, it has long been eaten as sashimi. It is often said that the appearance, texture, and taste are just like raw beef liver, but some people say that it is completely different. It may certainly look similar to raw liver. When you eat it, it has no unpleasant odor and is light and refreshing, making it very easy to eat. As for the taste and texture, you'll have to try it for yourself! That's all.
Originally, sashimi was often eaten with vinegar and miso, but recently it has become common to eat it with sesame oil and salt. Some people also eat it with wasabi soy sauce or garlic soy sauce. If you visit Kesennuma, it might be a good idea to try comparing the different seasonings. Other than sashimi, some people eat it simmered at home, or grilled with butter and soy sauce, so it can be said that there are many different ways to eat it.
Another thing worth noting is that this "Mouka no Hoshi" is a healthy and nutritious food that is high in protein, low in calories, and low in fat. This is also something you should not miss.
2. Why did it become available in Kesennuma?
So how did Mouka no Hoshi become available in Kesennuma? There are no clear records, but when we talked to people in the fishing industry and restaurant business, we learned that not only is Kesennuma a place where a lot of sharks are landed, but that it was originally a way to feed the fishermen who fished for sharks. They also said that Mouka no Hoshi has been on sale in the market for over 40 years.
At the time, it wasn't widely available, so it was pretty cheap. Fishermen would eat it as a meal, take it home, or receive it as a gift. So, it wasn't something that was eaten locally for a long time.
It gradually became known because about 40 years ago, "Mouka no Hoshi" was introduced on TV as a Kesennuma delicacy, and restaurants in the city started serving it. After the earthquake, many people who came to Kesennuma from other places to help with the reconstruction effort were introduced to "Mouka no Hoshi" as a "Kesennuma delicacy" and ate it. Also, in July 2012, the Food Sanitation Act made it illegal to eat raw beef liver in restaurants. At that time, there were many inquiries from outside the city about "Mouka no Hoshi" as a substitute for liver sashimi, as it is said that the appearance and texture of "Mouka no Hoshi" is similar to that of liver sashimi. As a result, "Mouka no Hoshi" has become a luxury item and is now eaten in more restaurants than at home. It also seems that more and more restaurants outside the city and prefecture are now serving "Mouka no Hoshi". You may have seen it at an izakaya or other place.
Restaurants in the three cities where you can eat "Mouka no Hoshi"
We have compiled a list of restaurants in Kesennuma where you can eat Mouka no Hoshi!
There are times when the fish is not available, so we recommend that you contact the store in advance and make a reservation.
Yuzushi Bypass Store
Yu Sushi Bypass is a long-established sushi restaurant founded in 34. It was previously located near the fish market, but was damaged in the earthquake and is now operating in a new location along National Route 45. They specialize in seasonal seafood from Sanriku, and offer sushi, rice bowls, grilled dishes, and more, focusing on seasonal local fish and fresh fish unique to Kesennuma. Run by a family, the restaurant has a warm and relaxed atmosphere where you can enjoy authentic cuisine. The food and sushi that the master and his son carefully prepare are packed with the charm of the port town of Kesennuma and are delicious!
What they served here was sashimi and two types of dipping sauce: vinegared miso and sesame oil with salt.
At Yu Sushi Bypass, the sushi is drained of blood and left overnight to remove moisture. This removes the unpleasant odor and gives it a redder color. Many restaurants serve it with vinegared miso, but each restaurant has its own vinegared miso, so I hope you enjoy this one too. They suggested that a dry sake would go well with Mouka no Hoshi, so they served us a dry local sake from Kesennuma. It's true that dry sake is perfect for Mouka no Hoshi. In addition to local sake, they also have sake selected from any region, so if you ask their son, he will serve you one that goes well with Mouka no Hoshi and other dishes. According to the proprietress, Mouka no Hoshi is also nutritious and invigorating, so it can be eaten to prevent summer fatigue.
▲ Sashimi and dry local sake
▲ Sashimi
Yu Sushi Bypass is popular with tourists, of course, but also with locals, who use it as a place for families to dine on special occasions, or to entertain guests. The staff are always smiling and welcoming, and the atmosphere is so comfortable that you'll find yourself staying for a long time. This is the kind of sushi restaurant it is, so even if it's your first time, we recommend you drop by casually. Even if you're sitting alone at the counter, you can listen to the stories of the master and his son, nibbling on some delicious local sake, snacks, and sushi, and you're sure to have a relaxing and wonderful time!
- Name of facility
- Yuzushi Bypass Store
- Opening hours
- 11:30-13:30, 17:21-XNUMX:XNUMX
- Closed days
- Irregular holidays
- Tel
- 0226-22-2263
- Address
- 32-14 Akaiwaishikabuto, Kesennuma City
Seasonal cuisine Freshness
Senmi is located in the Tanaka district of the city. Immediately after the earthquake, it was located in Kesennuma Yokocho, a reconstruction food stall village in Minamimachi. The restaurant was named after the owner, who wanted customers to enjoy fresh, seasonal meals that can only be had in that season. The owner is friendly, cheerful, and energetic, and serves up delicious, elaborate dishes using the seasonal ingredients she procured that day. The owner says she is happy when customers eat a lot and are happy. Senmi does not have a specific menu. Reservations are required, so if you let them know what kind of members you are and whether you are a local or not, they will prepare dishes that suit the customer at the time. It is a good idea to let them know if you have any requests for dishes.
At Senmi-san, we were served a variety of dishes from "Mouka no Hoshi."
First, we started with shigureni and sake. The mouka no hoshi were cut into bite-sized pieces and simmered in sake, soy sauce, mirin, ginger, and miso. This was my first time eating mouka no hoshi in shigureni. The seasoning was a little on the strong side, so it went well with sake. It would also go well with beer.
▲Shigureni
Next, Mouka no Hoshi carpaccio with basil sauce and white wine. I see! With olive oil and basil sauce, Mouka no Hoshi becomes Italian in an instant! This is my first time eating this, but white wine is definitely good!
▲ Carpaccio with basil sauce
And the most familiar sashimi, and also sake. At Senmi, they served it with vinegared miso and garlic soy sauce. Garlic soy sauce has sliced garlic in the soy sauce, and it's recommended for bonito sashimi, but the sashimi at "Mouka no Hoshi" is also quite good.
And finally, Korean-style Yukhoe. This goes well with beer. The sashimi is seasoned with gochujang, sesame oil, soy sauce, sugar, etc., and is mixed well with egg yolk before eating. It really does taste like the beef yukhoe you get at a yakiniku restaurant. Mmm, this also goes well with beer.
▲Yukke
The variety of ways to eat "Mouka no Hoshi" may be unique to Senmi. Please feel free to request your own way of eating.
Senmi is also popular among people who are working away from home in Kesennuma. Perhaps the hostess's delicious food and conversation will soothe you after a long day's work. Be sure to visit these local restaurants as a memory of your trip.
- Name of facility
- Seasonal cuisine Freshness
- Opening hours
- 18:００~22：XNUMX
- Closed days
- Sundays and public holidays
- Tel
- 090-8927-1003
- Address
- 3-1-24 Tanakamae, Kesennuma City
Fukuko Sakaba Odazuma
Fukuko Sakaba Odazumakko opened in Minamimachi in 2009, before the earthquake. After the disaster, it reopened in the temporary shopping street Fukuko Komachi Tanaka Street, and is currently operating in Kamiyama. It is a casual and lively izakaya that is always crowded with local customers and mainly serves local ingredients from Kesennuma. It is a restaurant that values comfort and where customers can get along with each other. If you go here, you can drink and eat a full range of Kesennuma-specific foods, including Kesennuma local sake, seasonal fish sashimi caught in Kesennuma, swordfish harmonica stew, Kesennuma offal stir-fry, bonito belly, and umeshuisho with shark cartilage. In addition, they have a full range of drinks, including the standard izakaya menu, sake from various regions, fruit liquor, cocktails, highballs, wine, whiskey, and more.
We also have Odazuma Kko's Mouka no Hoshi as sashimi, served with sesame oil and salt, in a liver sashimi style. The best way to experience the different textures of each part is to eat it as sashimi. Please give it a try.
▲ Sashimi and seasonal local sake
▲ Sashimi
"I want to use ingredients from Kesennuma to provide delicious food to both local and foreign customers, and to convey the greatness of Kesennuma through food," says the owner. The staff are also friendly, and provide clear and thorough explanations of the alcohol and food, always attentive to the customers and providing efficient, pleasant service.
Odazumakko has a counter, tables, and a sunken kotatsu-style raised area. Come by yourself, or come with friends or a group to have a good time! There are plenty of menu items and drinks, including soft drinks and rice dishes, so even those who can't drink alcohol can enjoy themselves. Be sure to order the sashimi platter of fresh seafood caught in Kesennuma!
Why not try spending a night in Kesennuma, a lively and cheerful place bustling with locals? It'll get your drink flowing...
- Name of facility
- Fukuko Sakaba Odazuma
- Opening hours
- 17:００~23：XNUMX
- Closed days
- Sunday
- Tel
- 0226-24-0205
- Address
- 2-2 Kamiyama, Kesennuma City
Local Cuisine Izakaya Men's Kitchen Beach House
Before the disaster, Danshi Chubo Umi-no-Ie was a guesthouse in the Hashikami district, but after the disaster it started out in the Kesennuma Yokocho Reconstruction Food Stall Village in Minamimachi. It is currently located on the second floor of the Murasaki Jinja-mae Shopping Arcade in the same Minamimachi area. They serve local sake and local cuisine, and in addition to fresh seafood, you can eat seasonal dishes that are hard to find outside of Kesennuma, such as Kesennuma's local dish "Azara" (*Azara), cod milt in vinegar, seared donko, and vinegared matsumo, and you can also enjoy the home-style flavors that are unique to Kesennuma, making it a popular restaurant with regulars. They also have a full range of local sake and drinks, and you can even try aged awamori (kusuu), which is something that only a few places in Kesennuma serve!
*Azara... A local dish made by simmering pickled Chinese cabbage and the heads of Pacific cod with sake lees and miso.
▲ Sashimi and local sake tasting set
The star of Danshi Chubo Uminoie is sashimi with vinegared miso. This vinegared miso is made in Kesennuma homes without cooking, so it has a slightly sour taste. As expected, the taste of vinegared miso varies depending on the restaurant.
At Danshi Chubo Beach House, we especially recommend the "grilled squid shellfish," which is squid and vegetables stewed in miso, butter, and squid liver on a shellfish-shaped grill, so be sure to try it! After eating the grilled squid shellfish, you can also make and eat "ojiya" (rice porridge) with soup that is full of dashi. They also have a local sake tasting set, so try that first. You can enjoy choosing your favorite local sake from there.
The restaurant is small, with only six counter seats and six table seats, so please check before you go to see if a seat is available. We recommend this restaurant to those who want to relax and enjoy Kesennuma's local cuisine and local sake. Also, because it is small, you may have fun meeting local customers and other customers!
- Name of facility
- Local Cuisine Izakaya Men's Kitchen Beach House
- Opening hours
- 18:００~23：XNUMX
- Closed days
- Tuesdays, 1st and 3rd Wednesdays
- Tel
- 090-3364-8948
- Address
- 2nd floor, Murasaki Shrine Shopping Street, 4-10-XNUMX Minamimachi, Kesennuma City
Please make a reservation in advance at any of these restaurants. In order to make the process smoother, please let us know that you would like to eat "Mouka no Hoshi" when making your reservation. Please note that depending on the catch and stock situation, "Mouka no Hoshi" and the menu items described in this article may not be available.
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