Regional cuisine of Hiroshima region
Oyster fly
Speaking of oyster fried food, the first thing that comes to mind is Oyster Fry. After the crispy texture of the batter, the extract of juwa ~ kaki spreads t...
Noodles without soup
Speaking of boni-ka-noodles that are eaten in Japan, are common in soup, but in Sichuan, China, the birthplace of assassered noodles, are mainstream. In Sich...
Onomichi ramen
Onomichi ramen has a pork back fat that adds rich flavor to the soy sauce base. Chicken bone soup with seafood (such as iriko) is characteristic. The noodles...
oyster bank pot
The earthenware pot makes you want to eat without sex on a cold day. Oyster bowl is a local dish that originated in Hiroshima where you can eat raw oysters a...
Hiroshima-style Okonomiyaki
Okonomiyaki in Hiroshima is the mainstream of Okonomiyaki, where vegetables such as dough and cabbage, meat, and eggs are layered. Noodles such as Chinese no...
Hiroshima Tsukemen
Shingu, who was inspired by China in Showa 29, opened a Chinese restaurant “Shinkaen” in Hiroshima. At that time, the “Reimen” served in this shop was popula...
Mihara Takomeshi
Mihara City in Hiroshima Prefecture is also a dense area with many islands, and it is known as a famous octopus production area. Takomeshi is cooked rice ma...
Hiroshima ramen
The soup of Hiroshima ramen is cooked in a sauce flavored with soy sauce and pork bones, chicken gala, vegetables and so on until they become muddy. Even tho...
Hiroshima specialty anagomeshi
“Anago-rice” is served with carefully baked conger eel on top of rice made from conger bone and cooked with flavor or soaked in sauce. It was born as a stati...
Taiko no Rikimochi
The Senjokaku in Miyajima is a main tiled Irimoya-style Taikyodo built by Hideyoshi TOYOTOMI in order to recite Senbu Sutra in 15th Tensho and ordered Ekei A...