Shark Fin Guide
Kesennuma Port boasts the largest volume of shark landings in Japan,
with approximately 90% of all sharks landed in Japan being brought ashore at Kesennuma Port.
The sharks landed in Kesennuma are primarily 60% blue shark, 30% salmon shark, with the remaining 10% being shortfin mako shark.
In Kesennuma, a strong commitment to sustainable fishing practices has taken root.
Beyond shark fins, the meat is used in products such as fish cakes, while the skin—known as shark leather—is processed into leather goods.
A culture of utilizing the shark in its entirety, leaving almost nothing to waste, has long been deeply embedded in Kesennuma.
In Kesennuma, a strong commitment to sustainable fishing practices has taken root.
Beyond shark fins, the meat is used in products such as fish cakes, while the skin—known as shark leather—is processed into leather goods.
A culture of utilizing the shark in its entirety, leaving almost nothing to waste, has long been deeply embedded in Kesennuma.
At KUROMORI, guests are invited to view the types of shark fins and specific cuts used, while enjoying the course.
The shark fins delivered to KUROMORI are supplied by Ishiwata Shoten, a third-generation shark fin processor based in Kesennuma.
The fins are carefully transported from Kesennuma Port to the processing facility.
The body of the blue shark has a striking blue color. A culture of whole utilization has long been rooted in Kesennuma.
Gallery
Places Around Us — For You
The nature of Kesennuma
deepens the cuisine of KUROMORI.
We invite you to come to this place
and experience it for yourself.
deepens the cuisine of KUROMORI.
We invite you to come to this place
and experience it for yourself.
The story continues
at Kesennuma KUROMORI.
at Kesennuma KUROMORI.