Which oyster machine would you choose? | [Official] Kesennuma Tourism Information Site

Oysters and swordfish are the two major winter ingredients in Kesennuma. They are ingredients we are proud of and want many people to try. We want to gather all the love from the fishermen who grow them, the chefs, and the people who enjoy eating them, and give it back to the town. Depending on the number of votes (the number of votes) that you all show for your oysters and the mechanics, something will happen in Kesennuma after the period has ended!

The vote is in! Swordfish wins!

0,997

0,916

Using the most popular ingredients from past popularity polls, we have been slowly giving shape to everyone's love by creating original craft beer packaging, creating and distributing stickers featuring the ingredients, developing pairing dinners with popular dishes, and so on. Every year, the votes are close, with oysters and swordfish both being loved by many people. Which one will get the most votes this year?

Evaporated seawater becomes rain and nourishes the trees in the forest. The mountain water, rich in minerals, stored there flows into the sea via rivers, and Kesennuma's delicious oysters are grown here. Oysters grown in Kesennuma Bay are large and rich in flavor. The moment you put one in your mouth, the aroma and flavor of the seashore fills your mouth.
Whether grilled, fried, or in a hotpot, you can enjoy the delicious flavor of plump oysters that fills your mouth.
▼Click here for the oyster menu
https://kesennuma-kanko.jp/oyster2024/

The Sanriku Sea is rich in seafood. Swordfish, sought by fishermen in the open sea, has long been a familiar delicacy for the locals. In particular, the "winter swordfish" caught between October and March is rich in high-quality fat, making it a deliciously rich dish.
Approximately 70% of the fresh swordfish caught in Japan is landed at Kesennuma Port, making it the largest catch in Japan.
▼Click here for the swordfish menu
https://kesennuma-kanko.jp/meka2024/

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