To appreciate their true flavor, oysters are best enjoyed fresh in their own shell.
Their have a clean flavor and a mouth-watering texture.
Oysters, a Hiroshima delicacy.
Six rivers flow through Hiroshima City. These rivers carry nutrient-rich sediment from the mountains to Hiroshima Bay, making the abundant shellfish tasty and nutritious.
Hiroshima’s oysters, otherwise known as ""the milk of the sea,"" account for 60% of Japan’s oyster production. Oysters are in season from November through to February, but harvesting actually begins in September.
Oysters can be enjoyed at most restaurants in Hiroshima.
Oyster festivals are held during the oyster season in various areas every year, One very popular event is the Miyajima oyster festival, where oysters can be bought directly from producers, and where freshly-landed oysters can be tasted.