Search by #HASHTAG


Whats #HASHTAG ?




For Business


Moshio from Shiogama
Moshio Sweets


Shiogama’s moshio (seaweed salt) is produced using the ancient Shinto rituals of Okama Shrine. Its deep flavor matches perfectly with sweets and cooked foods.

Historic Salt


Shiogama’s moshio (seaweed salt) is produced using the ancient Shinto rituals of Okama-jinja Shrine, which the locals love as much as Shiogama-jinja Shrine. The process involves an oven that is built with stacked local Shiogama stones and using ancient manufacturing methods. The salt’s deep umami flavor enhances dishes greatly and is a favorite of many famous chefs. Recently, sweets such as chocolate and gelato have been made with moshio; these moshio sweets have already become popular.


The Shinto moshioyaki ritual – a recreation of the area’s ancient salt-making method – is conducted every year over from July 4 through 6.


ADDRESS 2-15-9 Minatomachi, Shiogama

PHONE (Ganbare Shiogama LLC)022-367-6539

PERIOD Year-round



In the spring, Shiogama Sakura cherry blossoms bloom at Shiwahiko-jinja Shrine and Shiogama-jinja Shrine, a nationally designated natural monument. In the summer, the extravagantly colored gozasen boat crosses the bay with over 100 other ships. In the autumn, the leaves change color, and, in the winter, you can enjoy Sanriku Shiogama Higashimono and the abundant seafood that is offered in Shiogama, which boasts some of the biggest catches of fresh Pacific bluefin tuna in Japan. Shiogama is a seaside town that can be enjoyed all year round.

Key Person

A port town where a rich food tradition meets the culture of a temple town.

Seafoods Akama Co., Ltd./Shunsuke Akama

Shiogama is a port town where the rich food tradition that was brought about by the seafood that landed at its wholesale market meets the historic culture of a town built around Shiogama-jinja Shrine, the most revered shrine in Mutsu Province. Autumn and winter are seasons for Shiogama’s famous Sanriku Shiogama Higashimono, the brand name for its big-eye tuna, while its local sakes, Urakasumi and Abekan, have many fans across the country. The name “Shiogama” refers to a traditional cooking stove that is used for making salt and derives from the town’s long history of salt production. My company also produces “seaweed salt,” a salt that is rich in seaweed components and combines sea water from Kamanofuchi in Matsushima Bay with the bay’s sargassum seaweed. This year, Shiogama is introducing Gama Coins, a local electronic currency that aims to combine local currency and cashless payments. It can be used at all participating stores in the city, so be sure to give it a try.

Specialty Products

Sendai Hakusai

Sanriku Shiogama Higashimono





Shiogama has many traditional specialties—including plentiful seafood, sake from a historic brewery, and the salt (seaweed salt) from which the city gets its name. Oyster and nori cultivation prosper in the Urato Islands that float in Matsushima Bay, and, at the local lodges, you can enjoy unique regional cuisine that is made with the island’s seasonal seafood. Visitors to Shiogama should certainly stay in the Urato Islands to fully enjoy the beautiful scenes of the bay and the delicious cuisine.

Natural Environment

Chiganoura Bay

Urato Islands

Shiogama Zakura

Rape blossoms

Located to the southwest of Matsushima Bay, Shiogama Bay has been written about in Japanese poetry since the Heian period, when it was called “Chiganoura.” Matsuo Basho is said to have visited this place and set sail for Matsushima from here. Sailing across Shiogama Bay, you can see the Urato Islands come into view: Katsura Island, Nono Island, Sabusawa Island, Ho Island, and others. In the untouched nature on these islands, one can enjoy seasonal flowers such as the tunnel of camellias or the meadow of field mustard flowers.

Historical Person

Tsudayu and Sahei

Tsudayu, 1744 - 1814
Sahei, 1762 - 1829

Tsudayu, a sailor from Sabusawa Island in the Urato Islands, was shipwrecked while sailing from Ishinomaki to Edo. During the Sakoku period of national isolation, he sailed around the world with Sahei, Gihei, and Tajuro.

Chonan Izumi no Kami

1580 - 1654

Chonan Izumi no Kami was from Awanokuni (now Chiba Prefecture). Around 1615, he moved to Sabusawa Island, where it is said that he built the foundation of Sabusawa Harbor.

Kikuchi Yuji

1838 - 1900

Kikuchi Yuji was appointed as kocho (equivalent to a mayor today) at the start of the Meiji era. In 1885, he repaired the harbor and waterways of Shiogama, which had been struggling after the Meiji Restoration.

Area Access

From Sendai Station


【TRAIN】 From Sendai Station approx. 30 minutes to Honshiogama Station on the JR Senseki Line

From Matsushima


【CRUISE BOAT】 From Matsushima approx. 50 minutes by Matsushima Island Sightseeing Boat