It is called "crocodile", but what is actually eaten is "shark". It is also called "fuka.

Where it is made

Miyoshi City and Shobara City in Bihoku area

Main ingredients

Shark, ginger, garlic, soy sauce

Uzumi" is said to have originated in the Edo period (1603-1867), when people buried the ingredients under the rice to make it look more simple.

Where it is made

Fukuyama City

Main ingredients

burdock root, taro, carrot, radish, shiitake mushroom, matsutake mushroom, tofu, small shrimp, chicken, sea bream, rice

Hachisun" is a stew made from a combination of mountain and sea vegetables that was eaten in areas where there were many Aki Monzoku (Jodo Shinshu sect members in the western part of Hiroshima…

Where it is made

Kumano Town, Akitakada City

Main ingredients

Chicken, fish cakes, taro, lotus root, carrot, radish, burdock root, dried shiitake mushroom, konnyaku, tofu, thick fried bean curd

There are three origins of the name of "oyster Dote-nabe". The first is that miso is coated on the inside of the pot like a bank. The second is that Chokichi Dote was the inventor of this nabe dish.

Where it is made

Hiroshima City, Etajima City, Miyajima, Kure, Ondo area, etc.

Main ingredients

Oysters, tofu, red miso, white miso, shiitake mushrooms, enoki mushrooms, carrots, garland chrysanthemums, green onions, thread konnyaku

It is a hybrid of leek and shallot, and has a unique aroma different from that of green onions. It is a member of the leek family, but has a unique aroma that is different from that of green onions.

Where it is made

Onomichi City, Mihara City, Kure City

Main ingredients

Wakegi, white miso, sugar, vinegar, mirin (sweet cooking rice wine)

The name "Moburi" is derived from the Hiroshima dialect, meaning "to mix" or "to blend." Depending on the region, it is also known as "Mōburi-gohan" or "Moguri-meshi."

Where it is made

Ōtake City, Kure City

Main ingredients

Rice, carrots, burdock root, lotus root, dried shiitake mushrooms, fried tofu, snow peas, black beans

The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cooked in a pan and piled with heaps of cabbage, pork, yakisoba, a thinly fried egg, or other ingredients.

Where it is made

All regions in Hiroshima Prefecture

Main ingredients

Wheat flour, green cabbage, pork, yakisoba, egg, sauce, green laver aonori

Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegetables with a straightforward seasoning of salt, pepper, and sake.

Where it is made

Located in the Aki region, Hiroshima City

Main ingredients

Chicken, gizzard, pork, napa cabbage, chives, leek, salt, pepper, sake, garlic

“Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. It’s made by putting a whole sea bream in a pot and cooking it with rice.

Where it is made

Seto Inland Sea coastal regions such as Fukuyama City, Onomichi City, and Osakikamijima Town

Main ingredients

Rice, sea bream, salt, dashi stock

Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate and topped with a whole boiled sea bream, garnished with prickly ash leaves, cucumber, shredded egg crepe, and…

Where it is made

Seto Inland Sea coastal areas such as Onomichi City and Hatsukaichi City

Main ingredients

Sea bream, somen noodles, prickly ash leaves, egg, shiitake mushroom

The vegetarian dish "Nigome" is made with diced and boiled azuki beans, daikon radish, carrots, dried shiitake mushrooms, burdock root, lotus root, taro, deep-fried tofu, and konjac.

Where it is made

Fuchu town and other areas in the western part of the prefecture

Main ingredients

azuki beans, radish, carrots, dried shiitake mushrooms, burdocks, lotus root, taro, deep-fried tofu, konjac

This dish is made from a type of algae called “igisu”, which is mixed with raw soy flour and heated until it melts, then set like gelatin.

Where it is made

Mihara, Onomichi, Osakikamijima, Kure

Main ingredients

Igisu (red algae) raw soy flour, dashi stock, shiso leaves, Japanese ginger, miso, vinegar

Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned with broth, sugar, and mirin.

Where it is made

Fukuyama City

Main ingredients

arrowhead, dried gardenia fruit, soup stock, sugar, mirin

Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp, covered with kinako (roasted soybean flour).

Where it is made

Kita Hiroshima-cho

Main ingredients

Rice, kinako (roasted soybean flour), umeboshi (pickled plums), simmered soybeans, and salted kelp

Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea, and is commonly called tenjikudai. It is also called "ishimochi" or "ishikaberi" because of its hard head.

Where it is made

Fukuyama City

Main ingredients

Nebuto, potato starch, oil, salt

It is a type of oshizushi made by filling a square wooden mold with sushi rice and other ingredients, and is eaten in the Asakita-ku area of Hiroshima City and the Geihoku region of Hiroshima…

Where it is made

Hiroshima City, Kita Hiroshima-cho, Akitakata City, Geihoku

Main ingredients

Rice, Shime saba (vinegared mackerel), Eggs, Kamaboko(fish cake), Shiitake mushrooms, Chestnuts, Sansho leaves, Carrot leaves, Dried shrimps, Denbu (A food made by breaking up fish meat (e.g. Red Snapper fish) into small pieces, seasoning with sugar, soy sauce, mirin (=sweet rice wine) and roasting.

"Ko-iwashi" refers to Japanese anchovy, and has long been known as "small sardines" in Hiroshima Prefecture.

Where it is made

Ondo-cho Kure City, Kurahashi-machi

Main ingredients

Small sardine, Soy sauce, Ginger

"Takomeshi" is octopus cooked with rice. Originally, fishermen would chop octopus on the boat and cook it into rice and eat it as fishermen's rice.

Where it is made

Mihara City, Onomichi City, Fukuyama City

Main ingredients

Rice, Octopus, Carrot, Gobou(=Burdock), Fried thin tofu

Along the coastal areas, it is known as "Azuma" or "Azumazushi," while in the mountainous regions around Miyoshi City, there is a variation called "Unohana Zushi" that uses sweetfish (ayu) and, once…

Where it is made

Onomichi City, Fukuyama City

Main ingredients

Mamakari (Japanese sardine), U-no-hana (Okara Soy Pulp), Ginger, Salt, Vinegar, Sesame, Chives, Green Onions, etc.

In the case of the general "nikujaga" (meat and potato stew), it typically consists of potatoes, beef, and onions as the main ingredients, with variations in additional vegetables such as carrots…

Where it is made

Kure City

Main ingredients

Potatoes, Beef, Shirataki (konjac noodles), Onions, Sugar, Soy Sauce

"Ebiko" is made by peeling and finely chopping boiled small shrimp (Akaebi) with a knife, and then sweetening and stir-frying them with sugar, mirin, sake, etc.

Where it is made

Onomichi City

Main ingredients

Shrimp, Sugar, Mirin(=sweet rice wine), Sake

Traditional nori(seaweed) rolls from the Eba district in the central area of Hiroshima City, where nori cultivation has been thriving for a long time.

Where it is made

Hiroshima City, Naka-ku, Eba district

Main ingredients

Rice, Hiroshima-style pickled vegetables, Bonito flakes, Soy sauce, White sesame seeds, Seaweed

Rice ball wrapped in pickled Hiroshima mustard. Hiroshima-na is a type of Chinese cabbage belonging to the Brassicaceae family.

Where it is made

All of Hiroshima Prefecture

Main ingredients

Rice, Pickled Hiroshima mustard

Fish rice is a dish consisting of grilled and loosened white fish topped with colorful ingredients such as kinshi tamago (thin cut omelets), mitsuba, shiitake mushrooms, shrimp, seaweed, and bamboo…

Where it is made

Takehara City

Main ingredients

White fish, Kinshi tamago (thin cut omelets), Shiitake mushroom, Shrimp, Seaweed

The name ohira is said to come from the large, flat bowl in which it is placed when served on a table.

Where it is made

Otake City

Main ingredients

Chicken, Satoimo(=Japanese taro), Lotus root, Carrot, Daikon radish, Gobou(=Burdock root), Dried shiitake mushroom, Konjac(=yam cake), Thick fried tofu

In the northern part of Fukuyama City, it is called nija and in the southern part, nizai. Seasonal ingredients such as small shrimp, shellfish, bonito flakes, and Napa cabbage may be added.

Where it is made

Fukuyama City

Main ingredients

Daikon radish, Fried thin tofu, Nebuka-negi (Japanese leeks), Iriko (dried sardines), Soy sauce

"Kaki zoni" is a "sumashi-jiru" (=clear soup) made with dried sardines, kombu (=kelp), and bonito soup stock. The soup contains oysters, yellowtail, and vegetables.

Where it is made

Aki Region ,Etajima City

Main ingredients

Round mochi (=rice cake), Oyster, Yellowtail, Turnip, Daikon radish, Carrot, Spinach, Shiitake mushroom

"Kaki meshi" is a mixed rice made with oysters from aquaculture in the areas around Etajima city. The local people of Hiroshima have been eating oysters for a long time.

Where it is made

Etajima City

Main ingredients

Oyster, Rice, Carrot, Gobou (=burdock root), Dried shiitake mushroom, Fried thin tofu

"Anago meshi" is said to have been born in Meiji 34, four years after the opening of the Sanyo Railway.

Where it is made

Miyajima Town, Hatsukaichi City , Hiroshima City

Main ingredients

Conger eel, Rice, Soy sauce, Mirin (=sweet rice wine)