Yuzu from Kesennuma Oshima is small with a thin peel, and the seedless varieties are especially rich in juice. Fragrant and vibrant, it’s the kind of citrus that makes you want to bite into it whole. It pairs beautifully with the collagen-rich texture of shark fin—a harmony that feels unique to ingredients born of the same land. At KUROMORI, we use Oshima yuzu in refreshing granitas to cleanse the palate, as well as in yuzu kosho and other preparations.

The photo shows me with Yuki-chan from Oshima. She often stops by and feels like a mother figure of Kesennuma. A dedicated yuzu farmer, she and her son overcame the hardships of the earthquake and continue to grow yuzu on the sunlit slopes of Oshima.