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  • We are using the oysters from Moriya Suisan in Karakuwa district of Kesennuma city, Miyagi prefecture. They made oysters with affection in oyster raft that is dedicated to this item. There are places that are nutritious and not in the bay and the sea. This is affecting the river flowing out of the mountain and rainwater and snow melting water poured into the leaf soil are born by flowing minerals and nutrient-containing water into the sea. By moving the location of the oysters raft, they can create differences in taste and the taste of oysters to the maximum. In addition, since the fishing ground and the work place are close, we also have facilities that can process fresh items immediately.
  • The Karakuwa area facing Kesennuma Bay is located in the center of the Sanriku Rias coast line. There is a quiet bay characterized by a complex ocean current created by unique geographical landscape that forests approach the ocean. This bay is filled with plentiful forest nutrition carried by the river, and is also very excellent as a fish farm for rich fish plankton serving as a food for oysters. Thus, nurturing tasty and safe oysters are grow.
  • Kesennuma is in the far northeastern corner of Miyagi Prefecture. The city wraps around the western part of Kesennuma Bay and also includes the island of ลŒshima. Kesennuma relies on tourism and commercial fishing, the latter being what the city is known for, especially its tuna, pacific saury and skipjack tuna production, keeping the fishing port very active. It also has a shark fin fishery. Prior to the 2011 disaster, the city was Japan's busiest port for processing bonito and swordfish. Presently, fishing and associated industries account for 85% of jobs in the town.