Shark Fin Ramen is one of Kesennuma’s signature local dishes. Located in Miyagi Prefecture, Kesennuma is known as one of Japan’s major shark landing ports and is also famous as a production center for shark fin, a prized ingredient in Chinese cuisine.
For many years, local producers have developed specialized techniques for processing shark fins. The combination of Kesennuma’s rich marine resources and traditional processing skills has helped establish the city as an important center for shark fin production.
One of the highlights of Shark Fin Ramen is its special thickened soup, which combines carefully selected shark fin with the savory flavors of various ingredients.
The soup is based on a broth made from chicken and pork bones and is enhanced with bamboo shoots, shiitake mushrooms, enoki mushrooms, scallop meat, and chicken. Oyster sauce adds a rich and savory depth to the broth.
The slightly thick texture of the soup allows it to cling beautifully to the thin, straight noodles. Shark fin contributes its distinctive texture and delicate flavor, while vegetables such as bok choy add color and a pleasant contrast in texture.
Another distinctive feature of Kesennuma shark fin is that each fin is carefully processed by hand. Fins from blue sharks are selected and then processed through a time-consuming process that requires considerable skill and care.
Shark fin ramen mainly uses the pectoral fin, known as te-bire. Shark fins vary in size, shape, and thickness depending on their location on the body. Larger and thicker fins, such as tail fins, are generally considered more valuable.
The rarity of the ingredient, together with the skilled craftsmanship and labor involved in processing it, contributes to the value of high-quality shark fin.
The waters off Kesennuma are part of the rich fishing grounds of the Sanriku coast, where the Oyashio Current from the north meets the Kuroshio Current from the south. This creates productive waters where a wide variety of marine life can be found.
Fishing for species such as tuna and bonito has long been active in the area, particularly using longline fishing methods. Blue sharks can also be caught as part of these fishing operations.
In the past, sharks were not always fully utilized, but the value and rarity of shark fin gradually came to be recognized. As processing techniques developed, sharks became an increasingly important marine resource for the region.
The waters off Sanriku, including those around Kesennuma, are widely recognized as exceptionally productive fishing grounds. They are sometimes described as one of the “world’s three great fishing grounds,” alongside the waters off Norway and Newfoundland in Canada.
The abundant marine resources of these waters, combined with processing knowledge passed down through generations, have played an important role in shaping Kesennuma’s shark fin culture.
Restaurants throughout Kesennuma offer a variety of dishes featuring shark fin. Although shark fin is internationally known as a luxury ingredient, local restaurants serve it in approachable styles, including Shark Fin Ramen, rice bowls, and Chinese-style dishes.
Kesennuma’s food culture also extends beyond shark fin. The city has a tradition of making use of shark meat and other parts of the shark, reflecting the way local communities have incorporated sharks into their everyday food culture.
Experiencing the journey from the landing of sharks through processing and finally to the dining table offers visitors an opportunity to gain a deeper appreciation of Kesennuma’s marine resources and fishing industry.
Shark Fin Ramen brings together high-quality shark fin, thin straight noodles, and a flavorful thickened soup in one distinctive bowl. One of its greatest attractions is the opportunity to experience shark fin, traditionally regarded as a luxury ingredient, in the familiar and approachable form of ramen.
When visiting Kesennuma, be sure to try this unique local specialty. Enjoying Shark Fin Ramen is a delicious way to discover the rich marine resources of the Sanriku coast and the traditional processing skills that have been cultivated in Kesennuma over many years.