Hiroshima

  • Momiji Manju

    Classic souvenir of maple-leaf shaped castella cake filled with bean paste.

    Born on Miyajima in late Meiji era. Rich variety beyond smooth red bean paste includes chocolate, matcha, and cream cheese, with many shops offering freshly baked versions.

  • Lemosco

    Versatile spicy condiment made from Setouchi lemons and chili peppers.

    Tabasco-style yet uses domestic lemons for refreshing acidity and Kaijin no Mojio salt, pairing perfectly with everything from fried foods to okonomiyaki.

  • Kumano Makeup Brush Set

    Favored by world-class makeup artists.

    Traditional techniques that never cut brush tips provide excellent powder retention and skin feel. Gift boxed sets are popular.

  • Hiroshima Lemon

    Leading Japan in domestic lemon production.

    Grown in Setouchi's warm climate and abundant sunshine, these lemons have mild acidity and are safe to eat skin and all. Diverse processed products include juices and Lemosco.

  • Saijo Sake

    Premium sake brewed with soft water in the Sake Capital of Higashihiroshima.

    Soft water brewing methods established by Hiroshima toji (master brewers) achieve both fullness and crispness. Seven breweries line the Sakagura-dori street, with the autumn sake festival attracting enthusiasts nationwide.

  • Kumano Brushes

    World-class makeup brushes showcasing artisan craftsmanship.

    A brush-producing region since the 1830s. Traditional techniques that never cut brush tips provide excellent skin feel. Used by international celebrities for calligraphy, painting, and makeup brushes.

  • Hiroshima Oysters

    Brand oysters accounting for 60% of domestic market share.

    Raft-style cultivation absorbs abundant plankton in mineral-rich waters, concentrating umami. Shelled oysters available in winter only, with bustling direct sales outlets.

  • Miyoshi Pione

    Large-sized, fragrant seedless grapes.

    Grown in the Sera-Miyoshi basin with large day-night temperature differences, offering well-balanced sweetness and acidity. Popular as gifts and used for wine production.

  • Hiroshima Greens (Hiroshima-na)

    One of Japan's three major pickled greens, with crisp texture.

    Traditional vegetable born in Akitakata City. Mustard pickles are standard, also used as ingredients in onigiri and okonomiyaki.

  • Hiba Beef

    Northern prefecture brand called phantom black wagyu.

    Raised in Shobara City highland areas with exquisite balance of lean meat and marbling. Limited shipment makes it difficult to obtain outside the prefecture.

  • Hattendo Cream Buns

    Chilled buns featuring fluffy and creamy texture.

    Developed by a bakery founded in 1933. Moist dough filled with generous custard, a regular on souvenir rankings.