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.

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.

Kesennuma accounts for more than half of the sharks caught in Japan and has the largest number of shark fin processing plants in Japan. The cold, dry winter winds are ideal for processing, and shark fin production has been popular here since ancient times. Shark fin, a luxury ingredient prepared by skilled hands, is enjoyed in a variety of Japanese, Western, and Chinese dishes. Shark fin rice bowls, sushi, and shark meat dishes are also popular in the city.