When you come to KesennumaEat this!

Kesennuma has been the number one city in Japan for fresh bonito landings for 28 consecutive years! Bonito signals the arrival of summer in the town. As a port town facing the fishing grounds off the coast of Sanriku, you can enjoy fresh bonito♪ It's a must-try ingredient when you come here.

Swordfish, which is in season in winter, is the fish with the highest catch volume in Japan. It is a fish that has long been familiar to the people of Kesennuma, and is a popular ingredient not only in sashimi but also in shabu-shabu, sukiyaki, and curry.

Shark fin is a famous Kesennuma specialty, and it is said that there is no part of the shark that can be thrown away, as it is a fish that is well suited to processing. In Kesennuma, in addition to the standard "boiled shark fin," there are also restaurants that offer slightly more unusual shark fin dishes and dishes that use cooked shark meat. Fresh shark meat has no odor and becomes fluffy when cooked. Be sure to try the shark dishes that are unique to Kesennuma.

Kesennuma is known as one of Japan's leading oyster farms. Many oyster rafts float in the calm bay, and forest maintenance and reforestation have been carried out since ancient times upstream of the Okawa River, which carries nutrients from the forest into the sea. Oysters, which feed by absorbing up to 1 liters of seawater a day, can be said to be the very embodiment of the "workings of the forest and the sea." Oysters grown in Kesennuma Bay are large and rich in flavor. The aroma and flavor of the seashore fills the mouth at once.