Kesennuma, a port city in northeastern Miyagi Prefecture, is one of Japan’s best-known centers for shark fishing and shark-fin processing. The city is particularly famous for its production and processing of shark fin, a premium ingredient traditionally used in Chinese cuisine.
Kesennuma’s reputation has been built on its rich fishing grounds, generations of processing expertise and the dedication of local fishermen and food producers. Although shark fin is internationally associated with high-end Chinese dishes, Kesennuma has developed a variety of local preparations, including rice bowls and sushi.
Shark fin is made from the fins of sharks, particularly the dorsal and tail fins. After the fins are processed and dried, they can be prepared for use in dishes such as soups, braised dishes and dim sum.
In Chinese cuisine, shark fin is commonly known as “yu chi” (fish fin) and has traditionally been regarded as a luxury ingredient. Shark-fin dishes have a long history in China and have been associated with banquets and other special occasions.
Kesennuma Port is one of Japan’s major centers for shark landings. Many sharks are caught incidentally during longline fishing for tuna and other species. Rather than being caught exclusively for their fins, the fins from sharks landed as part of the fishery can be processed as a valuable by-product.
Turning fresh shark fins into high-quality dried products requires considerable skill and time. Careful cleaning, removal of unwanted tissue, drying and other processing steps are essential. These traditional techniques have helped establish Kesennuma as a leading Japanese center for shark-fin processing.
One of the local specialties visitors can find at restaurants and sushi establishments is the Kesennuma shark-fin rice bowl. A large piece of shark fin is served generously over rice, creating a luxurious regional dish.
Some meals are accompanied by soup containing shark meat or shark cartilage dumplings. This reflects a local culinary approach of making use of as much of the landed shark as possible rather than using only the fin.
For visitors, the dish offers an opportunity to experience a distinctive local specialty while learning about Kesennuma’s long connection with the fishing industry.
Shark-fin sushi is another interesting way to experience the ingredient. One specialty is a whole shark-fin sushi topping prepared with a relatively light seasoning so that the natural umami of the fin can be appreciated.
A touch of yuzu salt adds a refreshing citrus aroma and balances the rich flavor. The soft, delicate texture makes shark-fin sushi a distinctive option for travelers interested in regional seafood cuisine.
Shark fins are classified into several types depending on their size, shape and method of preparation. In traditional Chinese culinary terminology, different grades are associated with different styles of cooking and presentation.
San Chi refers to fins that have been separated into individual strands. They are commonly used in soups and prepared products and are generally less expensive than large whole fins.
Yu Chi is a general Chinese term for shark fin. Depending on the context, it may refer to smaller fins or shredded fin products, with pectoral fins frequently used.
Pai Chi refers to large fins that retain their shape. These are traditionally used for dishes in which the fin is served whole and are considered a premium product.
Tian Jiu Chi is traditionally associated with the dorsal fins of very large sharks such as whale sharks and basking sharks. These fins are extremely rare and have historically been regarded as exceptionally high-grade products.
Producing dried shark fin is a labor-intensive process. Fresh fins are first boiled and cleaned to remove the rough outer skin. Unwanted fat and other tissues are then removed before the fins are dried, traditionally including sun-drying.
Before cooking, the dried fins require additional preparation. They may be simmered with ingredients such as green onions and ginger, steamed and carefully cleaned before being soaked in water to remove unwanted odors.
Shark fin itself has a relatively mild flavor. Its appeal traditionally comes largely from its delicate, gelatinous texture, while the surrounding soup, sauce or broth provides much of the dish’s flavor.
Shark-fin cuisine is also connected with an important international discussion about marine conservation. Shark finning refers to practices in which a shark’s fins are removed and the animal is discarded, often while still alive. This practice has been widely criticized because it can cause the shark to die unnecessarily.
Because shark populations and fishing practices vary considerably by species and region, responsible sourcing and fisheries management are important considerations when discussing shark products.
In Kesennuma, shark fins have traditionally been processed from sharks landed through fisheries in which the sharks are also utilized for other products. The local industry has also faced the broader challenge of balancing the economic importance of shark products with resource conservation and responsible fisheries.
Visitors to Kesennuma can enjoy shark-fin dishes at local restaurants while discovering the city’s long history as a fishing port. Depending on the season and local programs, visitors may also have opportunities to learn about seafood processing and local food production.
Shark-fin products are also available as souvenirs, including shark-fin soup and ready-to-eat braised shark-fin products. These packaged foods make it possible to experience a taste associated with Kesennuma even after returning home.
Shark fin is more than a luxury ingredient in Kesennuma. It represents the city’s long relationship with the sea, its fishing industry and the specialized processing skills developed by local producers over generations.
At the same time, learning about shark-fin cuisine provides an opportunity to consider the challenges facing shark populations and the importance of responsible fisheries. For travelers, exploring Kesennuma’s shark-fin culture can therefore be both a culinary experience and a way to gain a deeper understanding of the history, economy and changing relationship between this coastal community and the ocean.