Access to Kesennuma
  • Come to Kesennuma and visit our Facebook page
  • Come to Kesennuma and check out the Twitter account
Copyright © 2014 Kesennuma Tourism & Convention
Bureau. All rights reserved.sitemap)

Oysters and Swordfish Popularity Fan Poll: Which do you prefer?

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?
Characteristics of Kesennuma Oysters Characteristics of Kesennuma OystersEvaporated seawater becomes rain and nourishes the trees in the forests. Mountain water containing the abundant minerals stored there flows into the sea via rivers, where Kesennuma's delicious oysters are grown. Oysters grown in Kesennuma Bay are large and rich in flavour. When you put one in your mouth, the aroma and umami of the sea spreads all at once. Enjoy the delicious taste of plump oysters to your heart's content, whether grilled, fried or in a hotpot. ▼Click here for the oyster menu https://kesennuma-kanko.jp/oyster2024/
Characteristics of Kesennuma Swordfish Characteristics of Kesennuma SwordfishThe Sanriku Sea is rich in seafood. Swordfish, which fishermen seek out in the open sea, has long been a familiar delicacy for locals. In particular, the "winter swordfish" that are landed between October and March are packed with high-quality fat, giving them a rich flavor. Kesennuma Port accounts for roughly 10% of the fresh swordfish in the country, making it the port with the largest catch in Japan. It is also incredibly fresh. ▼Click here for the swordfish menu https://kesennuma-kanko.jp/meka2024/
What fans say What fans sayView More
Fan mail is hereSend from the form