Hiroshima is known for its rich culinary traditions. Here are ten must-try local foods:
1. Hiroshima-style Okonomiyaki
Preparation: Unlike Kansai-style okonomiyaki, Hiroshima-style okonomiyaki is layered rather than mixed. A thin batter is spread on a hot griddle, followed by a generous amount of cabbage, bean sprouts, pork slices, and yakisoba noodles. It is flipped carefully and topped with a fried egg and a thick, sweet okonomiyaki sauce.
Taste: The combination of crispy batter, soft noodles, and sweet-savory sauce creates a rich umami flavor. The cabbage adds a slight crunch, balancing the textures.
History: Hiroshima-style okonomiyaki gained popularity after World War II when food was scarce, and people used simple ingredients to create filling meals.
Ingredients & Vegetarian-Friendly: Contains wheat, eggs, and pork. Vegetarian options available.
2. Hiroshima Oysters
Preparation: Hiroshima oysters are grilled, steamed, or deep-fried. They are often served raw with lemon or cooked in hot pots and rice dishes.
Taste: Hiroshima oysters are plump and juicy, with a rich, briny flavor that reflects the nutrient-rich waters of the Seto Inland Sea.
History: Hiroshima is Japan’s largest oyster-producing region, with oyster farming dating back over 400 years.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.
3. Tsukemen (Dipping Noodles)
Preparation: Thick noodles are boiled and served separately from a concentrated, spicy broth made with soy sauce, pork, and fish stock. The noodles are dipped into the broth before eating.
Taste: The broth is bold and spicy, while the noodles are chewy and absorb the flavors well.
History: Hiroshima’s tsukemen is known for its spicy broth, which became popular in the late 20th century.
Ingredients & Vegetarian-Friendly: Contains wheat and pork. Not vegetarian.
4. Shiru-nashi Tantanmen (Brothless Spicy Noodles)
Preparation: This dish consists of thick noodles tossed in a spicy sesame-based sauce with ground pork, green onions, and chili oil.
Taste: Rich and nutty with a strong spicy kick. The sesame paste adds creaminess, while the chili oil enhances the heat.
History: Inspired by Sichuan-style dandan noodles, Hiroshima’s version removes the broth for a more intense flavor.
Ingredients & Vegetarian-Friendly: Contains wheat and pork. Not vegetarian.
5. Anago Meshi (Grilled Conger Eel Rice)
Preparation: Conger eel is grilled with a sweet soy-based glaze and served over rice.
Taste: The eel is tender and slightly smoky, with a caramelized sweetness from the glaze.
History: Anago meshi originated in Miyajima, where fresh eel was readily available.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.
6. Hiroshima-style Ramen
Preparation: Hiroshima ramen features a soy-based broth with thin noodles, topped with green onions, chashu pork, and bamboo shoots.
Taste: The broth is light yet flavorful, with a slightly sweet soy sauce base.
History: Hiroshima ramen developed as a local variation of traditional Japanese ramen, incorporating regional ingredients.
Ingredients & Vegetarian-Friendly: Contains wheat and pork. Not vegetarian.
7. Koiwashi (Small Sardines)
Preparation: Small sardines are deep-fried or grilled and served with soy sauce and grated daikon.
Taste: Crispy and salty, with a mild fish flavor.
History: Koiwashi has been a staple in Hiroshima’s coastal cuisine for centuries.
Ingredients & Vegetarian-Friendly: Contains seafood. Not vegetarian.
8. Momiji Manju (Maple Leaf-shaped Cake)
Preparation: A soft sponge cake filled with sweet red bean paste, custard, or chocolate.
Taste: Light and fluffy, with a delicate sweetness.
History: Momiji manju was created in Miyajima in the early 20th century, inspired by the island’s famous maple trees.
Ingredients & Vegetarian-Friendly: Contains wheat and sugar. Fully vegetarian.
9. Setouchi Lemon-based Dishes
Preparation: Hiroshima’s Setouchi lemons are used in various dishes, including lemon-flavored ramen, fried chicken, and desserts.
Taste: Refreshing and tangy, adding a bright citrus note to dishes.
History: Hiroshima’s Setouchi region is famous for its high-quality lemons, cultivated for over a century.
Ingredients & Vegetarian-Friendly: Varies. Vegetarian options available.
10. Hiroshima-style Yakitori
Preparation: Chicken skewers are grilled over charcoal and seasoned with salt or a sweet soy glaze.
Taste: Smoky and juicy, with a slightly crispy exterior.
History: Yakitori has been a popular street food in Hiroshima for decades.
Ingredients & Vegetarian-Friendly: Contains chicken. Not vegetarian.