Food
You may have already tried okonomiyaki in Osaka or plan to do so later, but Hiroshima’s version offers a distinctive difference—it typically includes noodles, either soba or udon. This layered savory pancake is a must-try for food enthusiasts.
Hiroshima is Japan’s top producer of lemons, particularly those cultivated on the islands of the Seto Inland Sea near Onomichi. You’ll find a delightful variety of lemon-based dishes and seasonings that highlight their fresh, zesty flavor.
Hiroshima also boasts the highest oyster production in Japan. Enjoy them in numerous ways—mixed with rice, steamed in sake, deep-fried, or simply fresh. Oyster festivals held across Hiroshima during the peak season are a seafood lover’s dream.
Miyajima is famous for its anago (saltwater eel), which thrive near oyster farming sites. “Anagomeshi,” a bowl of rice topped with grilled anago, is a beloved local delicacy as the island’s culinary heritage.
