Have you ever tried Hiroshima food in Japan? Hiroshima’s rich nature blesses the land. The calm Seto Inland Sea and the inland areas surrounded by the Chugoku Mountains cultivate various ingredients, forming a unique food culture.
Blessings of the Seto Inland Sea: Hiroshima food in Sea
When talking about Hiroshima’s food culture, the fresh seafood from the Seto Inland Sea cannot be overlooked. In particular, oysters are a signature delicacy of Hiroshima, and many tourists visit in winter in search of oyster dishes. The calm waters of the Seto Inland Sea make Hiroshima Prefecture Japan’s largest oyster producer, accounting for about 60% of domestic production.
In addition to oysters, the sea offers an abundance of seasonal catches – spring brings tai (sea bream) and sawara (Spanish mackerel), summer brings anago (conger eel) and octopus. In contrast, winter offers exceptional fugu (pufferfish) in addition to the famous oysters. Local restaurants and markets showcase these marine treasures in various ways, from simple sashimi to traditional preparations such as shiokara (fermented seafood) and himono (dried fish).
Oysters
Hiroshima Prefecture is one of the leading oyster-producing areas in Japan, characterized by large, full-flavored flesh. Hiroshima’s oysters benefit from the calm Seto Inland Sea and grow in a plankton-rich sea, concentrating their umami flavor. They can be enjoyed raw, and they do not shrink much when cooked, allowing for various cooking methods. You can enjoy a variety of oyster dishes such as grilled oysters, fried oysters, oyster hot pot, and oyster rice.
Anago (conger eel)
Anago caught in Hiroshima Bay has a plump texture and refined flavor. In particular, the anago caught around Miyajima in Hatsukaichi City, Hiroshima Prefecture, is known as “Miyajima Anago” and is recognized as a branded eel. It is popular as grilled eel, tempura, and sushi topping. Among them, Anago rice is one of the representative local gourmet dishes of Hiroshima
Octopus
The octopus caught in the Seto Inland Sea has firm and elastic meat. In particular, the octopus caught in Mihara City, Hiroshima Prefecture, is famous as “Mihara no Tako.” It is used in various dishes such as sashimi, octopus rice, and stews. It is characterized by thick legs and firm suckers, and the umami flavor spreads as you chew.
Ko-Iwashi (Small Sardines)
Small sardines, called “ko-iwashi” in Hiroshima, are all about freshness. Though small, these fish pack rich umami and have long remained a popular ingredient in Hiroshima. People enjoy them in many ways – as sashimi, tempura, and pickled dishes. For sashimi lovers, try “ko-iwashi sashimi,” where chefs butterfly the fish to serve.
Hiroshima food of the Inland Areas: Mountain Delicacies and Unique Flavors
Not only the Seto Inland Sea, but also the inland areas surrounded by the Chugoku Mountains are rich in mountain delicacies. There are many dishes unique to Hiroshima that use these ingredients. The mountainous regions offer seasonal treasures such as the prized matsutake and maitake mushrooms in the fall, and sansai (wild mountain vegetables) such as warabi (bracken) in the spring. Local specialties include Hiroshima-style tsukemono (pickled vegetables), most famously takana-zuke (pickled mustard greens). The region’s fertile soil and clean mountain streams also support traditional wasabi cultivation, adding to the area’s rich culinary heritage.
Hiroshima greens
A representative pickled vegetable of Hiroshima Prefecture, characterized by its crisp texture and unique flavor. Hiroshima greens are a type of Chinese cabbage with long, slender leaves that are soft. They are used not only as pickles, but also as ingredients for rice balls, stir-fries, and toppings for ochazuke (rice in tea).
Hiroshima Lemons
The hiroshima lemons, growing in a warm climate, feature a refreshing flavor and acidity. Hiroshima Prefecture leads Japan in lemon production and enjoys nationwide recognition. These lemons are popular for flavoring dishes, as well as in lemon-based sweets and drinks. Lemon cake, in particular, has become a standard Hiroshima souvenir.
Hiroshima Okonomiyaki
A soul food representative of Hiroshima. Chefs top a thinly baked batter with vegetables like cabbage and bean sprouts, pork, and noodles. Each shop creates its own unique flavor through different ingredients and cooking methods. Hiroshima-style okonomiyaki features distinct layers of ingredients without mixing, and customers typically eat it with a spatula.
Local Gourmet Foods to Try in Hiroshima
Hiroshima Okonomiyaki
Features: Hiroshima okonomiyaki features thinly baked batter layered with abundant cabbage. The addition of noodles makes it a hearty and satisfying meal, differentiating it from other okonomiyaki styles.
Points: Hiroshima-style okonomiyaki features a sweeter sauce, customizable with spicy options. Restaurants vary in ingredients and methods, making it fun to compare. Discover your favorite version of this local specialty.
For more details, see the article on Hiroshima okonomiyaki
Oyster Dishes
Features: Hiroshima oysters are a culinary cornerstone, celebrated for their versatility. Enjoy them raw to appreciate their pure flavor, grilled for smokiness, fried for crispy indulgence, or simmered in savory oyster rice. These diverse preparations highlight the oyster’s adaptability and rich taste.
Points: Hiroshima oysters are a must-try, especially during their peak season from December to February. These plump, briny delicacies are at their finest then, offering an unparalleled taste of the region’s rich seafood. Don’t miss the opportunity to savor these fresh, seasonal delights during the colder months.
For more details, see the article on oyster dishes
Onomichi Ramen
Photo from Onomichiya
Features:
Hiroshima boasts mountain delicacies beyond its Seto Inland Sea cuisine. The Chugoku Mountains offer seasonal treats like matsutake mushrooms, sansai (wild vegetables), and unique pickled vegetables like takana-zuke. Fertile soil and mountain streams also support traditional wasabi cultivation, enriching the region’s culinary heritage.
Points:
Onomichi ramen, with its distinctive iriko broth, evolved through local noodle makers (1955-1965). Adjusting noodles to the weather and popular shops like Maruboshi & Den’yasu have made it a cultural icon, not just a noodle dish.
For more details, see the article on onomichi ramen
Lemon Nabe (Hot Pot)
Features:
Hiroshima’s lemon nabe is a modern hot pot featuring sliced Setouchi lemons simmered with their skin, creating a refreshing, warm dish. Its versatile nature allows for Japanese, Western, ethnic, and milk-based variations, making it a popular winter favorite.
Points:
Lemon nabe offers a light, refreshing taste thanks to lemon’s acidity, enhancing umami. Versatile ingredients and broths (consommé, dashi, milk, etc.) allow diverse flavors. Its bright appearance and easy preparation with seasoning packets are appealing. Enjoy it with various noodles and even risotto.
Fore more details, see the article on lemon nabe
Seasonal Delicacies of Hiroshima Food
In Hiroshima, you can enjoy hiroshima food made with seasonal ingredients throughout the year.
Spring Season
Ko-Iwashi: The small sardines that come into season in spring can be enjoyed as sashimi or tempura. Sashimi made with fresh ko-iwashi has a particularly melt-in-the-mouth texture.
Bamboo Shoots: Harvested from the mountains of Hiroshima Prefecture, bamboo shoots can be enjoyed in stews or bamboo shoot rice. Freshly dug bamboo shoots are the most delicious, and it is important to remove the bitterness before cooking.
Mountain vegetables: In spring, you can also enjoy mountain vegetables such as butterbur and bracken. The unique bitterness and flavor of mountain vegetables characterize them, and people recommend eating them as tempura or ohitashi (blanched and seasoned).
Summer Season
Sea Urchin: The sea urchin caught in the Seto Inland Sea is known for its rich flavor. Sea urchin rice made with fresh sea urchin is especially delicious.
Hamo (Pike Conger): Chefs prepare summer-season hamo using a unique “bone cutting” technique, creating a fluffy texture that you can enjoy either boiled or as tempura.
Setouchi Lemon: Lemons, which come into season in the summer, are perfect not only for drinks and sweets, but also for flavoring dishes. In particular, lemon flavored shaved ice is a refreshing dessert perfect for summer.
Fall Season
Matsutake: Hiroshima Prefecture’s mountains yield matsutake mushrooms, which people enjoy in dobin mushi (teapot steamed) or grilled matsutake. The unique aroma characterizes matsutake, making it a representative autumn delicacy.
Sanma (Pacific saury): Sanma, a typical fall delicacy, is best enjoyed grilled with salt. It is important to choose fresh ones, and the bitterness of the entrails is also delicious.
Fried oysters: From fall to winter, oysters grow larger and fried oysters are exquisite. It is recommended that fried oysters be eaten hot and fresh.
Winter Season
Oysters: Oysters that are in season in winter can be enjoyed in various dishes such as raw oysters, grilled oysters and oyster hot pot. In particular, oyster hot pot is a perfect dish to warm the body in winter.
Yellowtail: In season in winter, yellowtail can be enjoyed as sashimi or teriyaki. Yellowtail is high in fat and has a melt-in-the-mouth texture.
Hiroshima Greens Pickles: Pickles made from Hiroshima greens harvested in winter are a perfect accompaniment to warm rice. They can be enjoyed not only as a side dish, but also as a topping for ochazuke or as an ingredient for rice balls.
Hiroshima Food Highlights
The region boasts a food culture that combines the rich bounty of the Seto Inland Sea with the bounty of the mountains. Fresh seafood, especially Hiroshima oysters, is the region’s signature flavor, and there is also an abundance of unique local specialties such as Hiroshima-style okonomiyaki and other hiroshima food. Hiroshima’s food scene also celebrates seasonal ingredients in traditional dishes. When you visit Hiroshima, be sure to savor these distinctive local flavors.
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