Hiroshima

  • Hiroshima-style Okonomiyaki

    Hiroshima's teppan grill staple layering cabbage and noodles on thin batter.

    Hiroshima's signature soul food evolved from post-war food stall culture. A crepe-like batter is layered with heaps of cabbage, bean sprouts, pork, soba or udon noodles, topped with egg and boldly cut with a spatula. Sweet and savory Otafuku sauce enhances the fragrant taste, with noodle texture and toppings varying by shop. Watching craftsmen's techniques at the counter is also part of the appeal.

  • Hiroshima Oysters

    Rich oysters boasting Japan's largest production volume.

    Oysters raised for over a year in the calm waters of Hiroshima Bay feature plump flesh and high nutritional value. With diverse cooking methods including grilled, steamed, fried oysters, and dote-nabe (miso hot pot), they reign as the king of winter flavors. Oyster raft viewing cruises are also popular around production areas.

  • Hiroshima Tsukemen

    Refreshing ramen with spicy dipping sauce, cold noodles, and abundant vegetables.

    Hiroshima-originated cold noodles eaten by dipping boiled medium-thin noodles in fish-based spicy sauce. Topped with cabbage, cucumber, and char siu, with spice levels often selectable in 10+ stages per shop. A year-round lunch staple for local office workers, especially popular in summer.

  • Mazemen Tantanmen (Soupless Dandan Noodles)

    New staple noodles mixed with numbing Sichuan pepper and sweet-spicy minced meat.

    Rooted in Sichuan cuisine but evolved uniquely in Hiroshima. A soy sauce base combined with Sichuan pepper, chili, and sesame sauce, with the proper way being to mix noodles and minced meat over 30 times. Finish by adding rice to enjoy till the end.

  • Anago-meshi (Conger Eel Rice)

    Miyajima specialty ekiben loaded with fragrant simmered conger eel.

    A local dish said to have originated at Miyajimaguchi Station during the Meiji era. Fluffy simmered conger eel is grilled and layered with secret sauce, generously spread over sweet rice. Delicious even when cold, popular as train travel accompaniment and souvenirs.