5 Recommended Local Gourmet Foods in Hiroshima

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A delicious Hiroshima dinner that even the locals love! Hiroshima gourmet has developed through history, culture, rich nature, and the passion of the locals. Fresh seafood caught in the Seto Inland Sea, traditional and prestigious Hiroshima Wagyu beef, and lemons, which are the number one producer i...


Select ① Oysters

The Scent and Flavor of the tide is juwa! King of Hiroshima Seafood

"Oysters" from Hiroshima Prefecture, which boasts the number one production volume in Japan. Gentle waves, moderate currents, abundant phytoplankton, and other favorable conditions for oysters to grow are perfect for Hiroshima. Hiroshima oysters are larger than the shell and have a rich flavor. From autumn to winter, restaurants serve not only raw and grilled oysters, but also various menus such as pasta, okonomiyaki, hot pot, and more. A self-baked oyster hut has also opened, where you can eat your fill of juicy, plump oysters freshly grilled by the sea.

Grilled oysters can be enjoyed at oyster huts during the oyster season in winter. Hamayaki style is the standard. You can also eat it with lemon juice or ponzu as you like.

There are many processed oyster products, such as oysters marinated in olive oil. It can be purchased at souvenir shops.

Select ② Okonomiyaki

A taste of the hometown of Hiroshima Prefecture, with a rich sauce that whets the appetite!

It goes without saying that this is the soul food of the people of Hiroshima Prefecture. Unlike ``Mixed-yaki'', which bakes ingredients in the batter, it is characterized by ``Kasane-yaki'', in which the batter is baked into a thin crepe, and cabbage, bean sprouts, pork belly, and noodles are layered on top. In Hiroshima, in addition to buildings with multiple shops, there are many shops frequented by locals. Each restaurant has its own unique way of cooking noodles, toppings, sauces, etc. In addition, each region in the prefecture has evolved its own local grill, such as ``Bingo Fuchu-yaki'' with minced meat and ``Takehara-yaki'' with sake lees. Existence. Please try different shops and find your favorite flavor!

“Kureyaki” is characterized by its half-moon shape. It is said that the reason for the high rate of udon noodles is that the craftsmen who built ships at naval ports used thin udon noodles that cook easily so that they could eat them during breaks.

There are many types in which grilled oysters are placed on top instead of being sandwiched between dough. Plump oysters and oysters topped with plenty of green onions look gorgeous!

Select ③ Conger eel rice

Fluffy conger eel and fragrant sauce bento is also a very popular local dish

Miyajima gourmet "Anagomeshi" is based on "Conger eel bowl" which was originally loved as a dish of fishermen of the Seto Inland Sea. It is said that Ueno Hitokichi, who had a business in Miyajima during the Meiji era, modified the conger eel bowl and sold it as 'conger eel bento', which became popular throughout Hiroshima and became a specialty. The Ono Seto, which has long flowed between Miyajima and the mainland, has been used to catch conger eels with fat, soft flesh and rich flavor. Fluffy kabayaki conger eel, plump seasoned rice, and a special sweet and spicy sauce are a trinity that will fill your mouth with deliciousness.

Flavored rice cooked with conger eel head and bones, dashi stock made from kelp, and soy sauce. Because it has a strong flavor, it is delicious both freshly made and cold.

Select ④ Lemon pot

Lemon enhances the look and taste! Photogenic hot pot

A new type of hot pot has appeared from Hiroshima, the largest producer of domestic lemons in Japan. The "lemon hot pot", which is lined with lemon slices, is rapidly gaining popularity, especially among women, due to its gorgeous appearance. The sourness of the plenty of lemon becomes mellow when heated, and even the slightly greasy ingredients can be eaten lightly. Many of the soups are simple, such as salt-based, kelp, and white miso, and go well with meat, seafood, and various vegetables. Ramen is recommended for the last shime! The refreshing soup with the umami of lemon and ingredients melts into the noodles, and the chopsticks are steadily advancing.

A pot full of sliced lemons with skin that can only be made with preservative-free Hiroshima lemons. In addition to meat and fish, you can get plenty of vegetables and it's healthy.

In Ikuchijima, a lemon-producing area, you can enjoy a fresh seafood lemon pot at a restaurant. There are two ways to eat the lemon, one is to remove it and the other is to eat it together.

Select ⑤ Hiba beef

Tender and juicy Kuroge Wagyu beef

Originating from the excellent Japanese beef pedigree "Iwakura Tsuru", it has a history of being the best in Japan at the "National Wagyu Ability Exhibition" called the Olympics of Wagyu beef, and the Emperor's Cup, which is considered to be the highest honor in the livestock industry at the "Agriculture, Forestry and Fisheries Festival". brand beef. Only those that meet the standards set by Shobara City are certified as "Hiba Beef", and the meat has little unnecessary fat and is characterized by a bright red marbling. In Shobara City, you can enjoy Hiba beef bowl, steak, curry, omelet rice, etc. at roadside stations and restaurants. It is soft on the tongue and has a strong umami and richness of meat, but it is not greasy and has a refreshing aftertaste. It is the finest A-class gourmet that you want to eat once.

Shobara City, located in the northern part of the prefecture, has a large temperature difference between day and night, and is one of the prefecture's leading rice-producing regions due to its abundant source water. The combination of Hiba beef and high quality white rice is the strongest.

The information presented in this article is based on the time it was written. Note that there may be changes in the merchandise, services, and prices that have occurred after this article was published. Please contact the facility or facilities in this article directly before visiting.