Hiroshima Ko-iwashi Cuisine
At a glance
| Name | Hiroshima Ko-iwashi Cuisine (Ko-iwashi Ryori) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Fresh anchovy sashimi, tempura and everyday dishes |
What is it?
Hiroshima ko-iwashi refers to small anchovies prepared fresh as hand-opened sashimi with ginger soy, quick-fried tempura, salted or simmered side dishes.
History and local context
Abundant small fish from Hiroshima Bay became both home cooking and a local restaurant specialty. Repeated washing once used to clean sashimi can reduce aroma, but freshness and professional parasite control remain decisive.
How to enjoy it
Try sashimi only from a trusted raw-fish source, or choose hot crisp tempura with salt, lemon or ginger tentsuyu. Keep anchovies very cold, cook non-sashimi fish thoroughly and check fish and wheat allergens.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hiroshima Ko-iwashi Cuisine from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Hiroshima Ko-iwashi Cuisine?
This guide classifies it as fresh anchovy sashimi, tempura and everyday dishes. See the overview for its defining ingredients and texture.
Can I order Hiroshima Ko-iwashi Cuisine online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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