The Classic Hiroshima Gourmets

A stomach full of local Hiroshima dishes

By Hiroshima Tourism Association (HIT)

Oyster dishes (2023) by HITHiroshima Tourism Association (HIT)

Okonomiyaki

Okonomiyaki is a staple food in Hiroshima. The characteristic of Okonomiyaki in Hiroshima is that the ingredients are steamed by covering the dough.
There are differences in ingredients and toppings depending on the region and shop, so it's perfect for eating and comparing.

Okonomiyaki (2023) by HITHiroshima Tourism Association (HIT)

Oyster dishes

Hiroshima boast the largest production volume in Japan.
Fish and shellfish harvested in Hiroshima Bay are characterized by high nutritional value and rich flavor.

Anagomeshi (Conger Eel Rice) (2023) by HITHiroshima Tourism Association (HIT)

Anagomeshi (Conger Eel Rice)

The conger eel spreading on top of the rice is spectacular. At first, the conger eel rice, is said to be born as an ekiben in the Meiji period, made with Miyajima’s products.

Conger eel, which has been repeatedly grilled with a secret sweet and spicy sauce, is truly exquisite.

Fried Momiji Manju (2023) by HITHiroshima Tourism Association (HIT)

Fried Momiji Manju

Fried momiji manju was developed by Momijido in Miyajima, who has been making momiji manju in Miyajima for over 100 years.

You can enjoy the crispy and fluffy texture of fried momiji manju in oil at the same time.

Kure Navy's curry (2023) by HITHiroshima Tourism Association (HIT)

Kure Navy's curry

Kure Navy's curry is a faithful reproduction of curry served at the Kure Base of the Maritime Self-Defense Force.
Even if you don't join the Japan Maritime Self-Defense Force, you can enjoy delicious curry.

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Hiroshima Tourism Association (HIT)

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