FOOD & DRINK

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More Gourmet Hiroshima Cuisine

Hiroshima and the surrounding areas boast many other regional delicacies. You will surely enjoy coming and tasting them for yourself.

Sashimi Konnyaku (Yama-fugu)
Sashimi Konnyaku (Yama-fugu)
  • Hiroshima City

Sashimi konnyaku from Yuki-cho in Hiroshima City is a konnyaku jelly with a distinctive color, texture and aroma. Made from high-quality konnyaku roots grown in the wild in water pure enough for fireflies, this konnyaku jelly is called yama-fugu (mountain pufferfish) because of its resemblance to sliced fugu (pufferfish). It is eaten chilled with wasabi and soy sauce or vinegared miso.

Anago Meshi
Anago Meshi
  • Hatsukaichi City

Anago (saltwater eels) are in season in mid-January and in the summer. Fat anago are butterflied, boned and broiled unseasoned, then repeatedly grilled and coated with a sweet and salty sauce made from reduced sake, mirin, and soy sauce until they become glossy. Anago can be plump and juicy or rich and spicy depending on the style of cooking. Rice is also served in many different ways; some shops cook rice with anago broth, some drench the rice with sauce, and some mix sliced anago into the rice.

Bisho Nabe
Bisho Nabe
  • Higashi-Hiroshima City

Bisho-nabe (a kind of sake soup) is a meal traditionally eaten by sake brewery workers during the brewing season. It is a simple one-pot meal typically made by sautéing garlic in a pot, then adding chicken, fish belly, konnyaku, Chinese cabbage, onion, garlic, leek, spring onion, and bell pepper, and finally seasoning with sake, salt, and pepper. The alcohol boils off, so the meal is suitable for children.

Shiomachi Nabe
Shiomachi Nabe
  • Yanai City

Shiomachi Nabe is a seafood hot pot using broth made from sea bream caught in and around the obatake-Seto Strait. Sea bream from the obatake-Seto, which has one of the three largest tidal currents in Japan, are especially rich, firm and sweet.

Kumano Tori Koro
Kumano Tori Koro
  • Kumano-cho

Kumano Tori Koro (a kind of Sichuan-style twice-cooked chicken dish containing cabbage and chilli bean sauce) is the local specialty of Kumano-cho, the brush-making capital of Japan. The idea behind Kumano Tori Koro is to become beautiful from the outside by using a makeup brush, and to become beautiful from the inside by eating collagen-rich chicken. Come and discover for yourself a new favorite!

Tachiuo No Kagamimori
Tachiuo No Kagamimori
  • Suo-oshima-cho

Tachiuo No Kagamimori (mirror-bright cutlassfish sashimi platter) is the name given to a gleaming arrangement of silver-skinned sliced raw cutlassfish.
The fish is treated with a sword-themed “tangerine polishing ball” and “fiery tempering” to crisp its salt-sealed skin, making for a seasonal delicacy that is sure to whet one’s appetite.

Mikan Nabe
Mikan Nabe
  • Suo-oshima

This interesting combination of Unshu tangerines and fresh seafood from the Seto Inland Sea is an iconic dish of this area. Grilled tangerines and local fish are cooked in a single pot and eaten with tangerine spice.

Iwakuni Sushi
Iwakuni Sushi
  • Iwakuni City

This sushi used to be one of the traditional preserved foods of locals in Iwakuni. It contains famous local produce, such as lotus-root and freshly-caught fish from the Seto Inland Sea, which are layered in between seasoned sushi rice.

Soft Serve Ice Cream
Soft Serve Ice Cream
  • Iwakuni City

There are soft serve ice cream shops around Kintai Bridge that sell a variety of interesting ice cream flavors. You can also get manju (buns with bean-jam filling) or senbei (rice crackers), which are also worth trying.

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