Mouka no Hoshi is a local delicacy from Kesennuma, Miyagi Prefecture, made from the heart of the mouka shark, or salmon shark. In the local name, “mouka” refers to the shark, while “hoshi” means the heart, giving the delicacy its name.
Shark heart may sound like an unusual ingredient to many visitors, but in Kesennuma it has long been part of the local food culture. It can sometimes be found at local markets alongside fresh fish such as tuna and bonito, and is known as one of Kesennuma’s most distinctive seafood specialties.
One of the most distinctive features of Mouka no Hoshi is its texture, which is quite different from ordinary sashimi. When fresh, it has little unpleasant odor, and when sliced thinly, it offers a crisp, firm, and pleasantly crunchy texture.
Although it has a substantial bite, its savory umami gradually spreads as you chew. The combination of its unusual texture and rich flavor makes it a memorable food experience for visitors trying it for the first time.
A traditional way to enjoy Mouka no Hoshi in Kesennuma is to slice it thinly and serve it with vinegar miso. The refreshing acidity and gentle sweetness of the vinegar miso complement the savory flavor of the shark heart while making its distinctive taste more approachable.
It also pairs well with alcoholic drinks and is a popular choice as a snack to accompany drinks. For travelers interested in experiencing Kesennuma’s distinctive seafood culture, this is one of the classic ways to try it.
For a different flavor, Mouka no Hoshi can also be enjoyed simply with sesame oil and salt. The fragrant aroma of sesame oil and the saltiness help bring out the natural umami of the shark heart.
Since changing the seasoning can create a noticeably different taste, trying both the vinegar miso and sesame oil versions can be an enjoyable way to compare them.
Kesennuma is a port town supported by the rich waters of the Sanriku coast and is known for its diverse seafood landings. Within this food culture, Mouka no Hoshi has been passed down as a distinctive local ingredient.
The fact that shark heart is enjoyed as food alongside familiar seafood such as tuna and bonito offers an interesting glimpse into Kesennuma’s long-standing fishing and culinary traditions.
Mouka no Hoshi is a Kesennuma specialty known for its crisp, crunchy texture and savory umami that becomes more pronounced as you chew. In addition to the traditional preparation with thin slices and vinegar miso, it can also be enjoyed simply with sesame oil and salt.
When visiting Kesennuma, trying Mouka no Hoshi is a memorable way to experience a distinctive local food tradition. It offers an opportunity to discover a unique side of the seafood culture shaped by the rich waters of the Sanriku coast.