“Mother-of-pearl shell with rich meat”
Wild abalone harvested from the rich waters of Minamisanriku is a quintessential winter delicacy representing this region. The lush kelp beds spreading across Shizugawa Bay create an ideal environment for abalone to thrive, yielding a firm texture, refined sweetness, and rich umami flavor.
Abalone fishing is one of the traditional seasonal practices passed down through generations in the community. On the opening day of the fishing season, local fishermen head out to sea early in the morning, carefully harvesting each abalone found along the rocky reefs by hand.
Minamisanriku’s abalone also boasts a historical legacy. In 1928, dried abalone from the former Utatsu district was offered to the Daijosai (the enthronement ritual of the Emperor).
In addition to enjoying its fresh taste as sashimi, it can be savored in a variety of local cooked dishes. We invite you to experience this special flavor nurtured by the bountiful sea of Minamisanriku.
