FOOD & DRINK

FOOD & DRINKFOOD & DRINK

Noodles

Hiroshima also offers you a variety of noodle dishes. Each dish is a unique blend made from the abundant local produce. Make sure you get some.

Hiroshima Tsukemen
Hiroshima Tsukemen
  • Hiroshima City

Hiroshima Tsukemen (noodles with dipping sauce) is an original dish born in Hiroshima. After boiling, noodles are dunked in ice-cold water, drained and served with extra hot-spicy sauce seasoned with chili pepper, garnished with spring onion and cabbage. This sauce is unique to Hiroshima and it can be adjusted to suit your taste. The variety of toppings includes sliced roast pork and boiled egg, and it's so good that many people come back for more.

Hiroshima Ramen
Hiroshima Ramen
  • Hiroshima City

The style Hiroshima Ramen is said to be thin noodles in chicken broth with a hint of soy sauce. The most popular type has bean sprouts, other vegetables and sliced roast pork, but there are also many other variations.

Shiru-Nashi Tantanmen
Shiru-Nashi Tantanmen
  • Hiroshima City

In many cases, Shiru-Nashi Tantanmen (Tantanmen with no soup) is spiced up with Japanese pepper (Zanthoxylum) in addition to hot red pepper. You can adjust the heat by adding the spice yourself. Some shops offer this dish with soboro (sweetened minced meat/fish), spring onion, onsen egg (egg boiled in hot spring water), Chinese cabbage or celery.
A thick sauce is laid at the bottom of the dish, which you have to mix with noodles before eating. If you can't see the sauce at the bottom, it is ready to eat. Some shop will give you rice to eat with the sauce that is left in the dish after you finish the noodles. That way, you can enjoy two dishes in one!

Kure Reimen
Kure Reimen
  • Kure City

Kure Reimen has flat noodles and it served in a sweet, sour and spicy soup. It has been a favorite with locals for generations.

Tsukemono Yakisoba
Tsukemono Yakisoba
  • Akiota-cho

A unique dish in Akiota-cho is Tsukemono Yakisoba (stir-fried pickle noodles). The smell of fried pickles is very appetizing. The balance of piping-hot, sliced roast pork and still-crunchy locally produced pickled vegetables produces a delicious flavor you can't resist to can bite into. Enjoy the blend of rich meaty flavor and refreshing, aromatic vegetables.

Toyohira Soba
Toyohira Soba
  • Kita-Hiroshima-cho

Blessed with clean air and pure water, Toyohira is one of the most renowned soba-producing areas of Western Japan. The secret of making good soba lies in the quality of the flour and the skill of the person making the noodles.

Geishuzaka Udon
Geishuzaka Udon
  • Saka-cho

Geishuzaka Udon noodles are made using purple wheat (generally known as sticky wheat) grown in Saka-cho. They look like soba noodles due to their color. Howver it has a firm, nutty texture and it is a rich source of dietary fiber. They can be eaten with hot soup or cold dipping sauces, either of which are delicious.

Daizu Udon
Daizu Udon
  • Etashima City

Etashima Daizu Udon features udon noodles in a rich soup made from soybeans and sea kelp. The soybeans served on top of the noodles are also somewhat impressive.

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