Regional food and famous sweets of Hiroshima

In Bihoku, wani means shark rather than crocodile. Miyoshi and Shobara serve it as sashimi, blanched fish, simmered dishes, grills and fries.

CAVIEL SAND is a modern gift sweet produced by JEWELRy ITO, a Hiroshima jewelry shop founded in 1977, and assembled immediately before eating; it is...

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Chisha-momi is a Chugoku-Shikoku home dish of leaf lettuce torn by hand, salted and massaged, rinsed and squeezed, then dressed with vinegar, miso or...

Fukuyama uzumi places simmered tofu, taro, mushrooms, burdock and sometimes sea bream, shrimp or seasonal matsutake beneath a cap of white rice.

Azuma-zushi places vinegar-cured mamakari or gizzard shad over small hand-shaped portions of okara fried and seasoned with vinegar, sugar and salt.

Cavia Financier is an original baked sweet from Hiroshima jewelry shop JEWELRy ITO. It combines salt made with Heike caviar from Shiiba, Miyazaki...

Jewel Sand is a modern gift sweet from JEWELRy ITO, a Hiroshima jewelry shop founded in 1977. Its twelve colors and flavors evoke the birthstones for...

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Anago meshi lays sauce-glazed grilled sea conger across rice flavored with stock from the fish's heads and bones or with its tare around...

Hiroshima nigome simmers adzuki with small cubes of daikon, carrot, burdock, lotus root, taro, shiitake, konnyaku and fried tofu.

Hiroshima okonomiyaki layers a thin crepe, fish powder, a large mound of cabbage, bean sprouts and pork, then combines them with separately cooked...

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Toyoka wraps a Yamadaya blend of smooth and chunky adzuki paste in a thin baked mochi-flour dough with a distinctly moist, chewy bite.

Hiroshimana-zuke is a Hiroshima pickle made from the broad leaves and thick stems of the Hiroshima-na vegetable. Young pickles retain a vivid green...

Kaku-zushi presses vinegared rice and simmered fillings in a square wooden mold, decorating the top with egg, shiitake, fish, denbu and seasonal...

Kawadori Mochi is Kameya's Hiroshima confection: small pieces of soft gyuhi mixed with walnut and dusted with fragrant roasted soybean flour.

Kure Kaiji Curry is a city program in which approved Kure restaurants reproduce curry recipes from individual Japan Maritime Self-Defense Force ships...

Momiji manju is a maple-leaf-shaped castella cake filled traditionally with smooth azuki paste. It originated on Miyajima and is now made by many...

Onomichi ramen combines firm flat medium-thin noodles with clear soy broth based on chicken and Seto small fish, topped with distinct pieces of pork...

Bishunabe cooks chicken, pork, gizzard, tofu products, konnyaku and vegetables with Saijo sake, salt and pepper.

Suigun nabe is a generous hot pot of Setouchi octopus, fish, shrimp, shellfish and seaweed. It is presented across the Geiyo Islands around Innoshima...