Regional food and famous sweets of Hiroshima
Seto Inland Sea ingredients, substantial savory dishes, and sweets closely associated with Miyajima.
Hiroshima is part of the Chugoku region. This page lists the guides currently available in English.
19 guides in English
- Bihoku Wani CuisineHiroshima
In Bihoku, wani means shark rather than crocodile. Professionally prepared shark appears as sashimi, simmered dishes, grilled meat, vinegared dishes...
- Chisha-momiHiroshima
Chisha-momi softens chisha lettuce with salt or vinegar, dresses it with miso or soy sauce and scatters toasted chirimen and sesame over the leaves...
- Fukuyama UzumiHiroshima
Uzumi seasons shrimp, white fish, tofu, taro, carrot and burdock in a clear broth, then buries the ingredients beneath rice or submerges rice in the...
- Hiroshima Anago MeshiHiroshima
Anago meshi places fragrant grilled conger eel glazed with tare over rice seasoned with eel broth or sauce.
- Hiroshima Chichi DangoHiroshima
Chichi Dango is a small white, softly chewy sweet made with milk, sugar and starches, giving a clean dairy sweetness without a bean filling.
- Hiroshima Kaki no Dote NabeHiroshima
Kaki no dote nabe cooks oysters, tofu and vegetables as miso spread around the pot rim dissolves into the broth.
- Hiroshima Kaku-zushiHiroshima
Kaku-zushi packs vinegared rice and prepared fish, vegetables, egg or other colorful toppings into a square wooden mold, presses the layers and cuts...
- Hiroshima Kawadori MochiHiroshima
Kawadori Mochi combines bite-size soft gyuhi with pieces of walnut and a coating of roasted soybean flour, balancing chewiness, nuttiness and gentle...
- Hiroshima Ko-iwashi CuisineHiroshima
Hiroshima ko-iwashi refers to small anchovies prepared fresh as hand-opened sashimi with ginger soy, quick-fried tempura, salted or simmered side...
- Hiroshima NigomeHiroshima
Nigome gently simmers adzuki with daikon, carrot, taro, burdock, konnyaku and fried tofu in soy- or miso-seasoned broth, keeping it free of meat and...
- Hiroshima ToyokaHiroshima
Toyoka encloses a mixed sweet-bean filling in a baked dough containing glutinous-rice flour, giving the shell a moist, distinctly chewy texture.
- Hiroshima-Style OkonomiyakiHiroshima
Hiroshima-style okonomiyaki layers a thin crepe, a large mound of cabbage and bean sprouts, pork, noodles, egg, and sauce on a hot griddle. The...
- HiroshimanaHiroshima
Hiroshimana is a large brassica green with broad leaves, a crisp stem and mild mustard fragrance, cultivated especially around Kawauchi in Hiroshima's...
- Kure Kaiji CurryHiroshima
Kure Kaiji Curry recreates curries served aboard Japan Maritime Self-Defense Force ships and at units through certified restaurants in Kure, with a...
- Momiji ManjuHiroshima
Momiji manju is a maple-leaf-shaped cake from Hiroshima, especially associated with Miyajima. The classic version encloses smooth red bean paste in a...
- Onomichi RamenHiroshima
Onomichi ramen typically combines a robust soy-sauce broth, stock from small Seto Inland Sea fish and chicken, floating pieces of pork back fat and...
- Saijo BishonabeHiroshima
Bishonabe stir-simmers chicken, pork, offal and vegetables on an iron pan with generous Saijo sake, salt and pepper, producing an almost brothless...
- Setouchi Azuma-zushiHiroshima
Azuma-zushi tops vinegared mamakari, gizzard shad or similar small fish with a compact bed of seasoned okara, or an okara-rice mixture, creating a...
- Setouchi Suigun-nabeHiroshima
Suigun-nabe fills kombu-based broth with Seto Inland Sea fish, octopus, shellfish, shrimp and seaweed, then turns the remaining savory broth into...