Anago Meshi (Rice with Conger Eel)
Hiroshima
Grilled conger eel is cut into smaller pieces and placed on top of warm rice coo…
Hiroshima ｜ Our Regional Cuisines
Hiroshima
mock title
Iga Mochi (Steamed Rice Cakes with Red Bean Paste and Colored Rice Grains)
Hiroshima
"Iga mochi" is a confectionery made with glutinous rice and rice flour. Red bean…
Kaki Meshi (Mixed Rice with Oysters)
Hiroshima
"Kaki meshi" is a mixed rice made with oysters from aquaculture in the areas aro…
Kaki Zoni (Japanese Soup made with Rice Cakes and Oysters)
Hiroshima
"Kaki zoni" is a "sumashi-jiru" (=clear soup) made with dried sardines, kombu (=…
Nija (Stir-fried Vegetables)
Hiroshima
Stir-fried julienned daikon radish, fried thin tofu, nebuka-negi (Japanese leeks…
Ohira (Chiken and vegetable stew)
Hiroshima
It is a traditional stew in Otake City. Root vegetables such as satoimo(=Japanes…
Gyohan (Fish rice)
Hiroshima
Fish rice is a dish consisting of grilled and loosened white fish topped with co…
Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard)
Hiroshima
Rice ball wrapped in pickled Hiroshima mustard. Hiroshima-na is a type of Chines…
Kure-no-Nikujaga (Kure style Meat and Potato Stew)
Hiroshima
In the case of the general "nikujaga" (meat and potato stew), it typically consi…
Azuma (Vinegared Sushi on Soy Pulp)
Hiroshima
Mama Kari Sushi is a type of nigiri sushi made with fish that has been marinated…
Eba Maki
Hiroshima
Traditional nori(seaweed) rolls from the Eba district in the central area of Hir…
Ebiko / Maki-Zushi
Hiroshima
"Ebiko" is made by peeling and finely chopping boiled small shrimp (Akaebi) with…
Kaku Sushi
Hiroshima
It is a type of oshizushi made by filling a square wooden mold with sushi rice a…
Nebuto no Karaage
Hiroshima
Nebuto is a white-fleshed fish of 3 to 5 cm caught mainly in the Seto Inland Sea…
Kinako Musubi
Hiroshima
Kinako-musubi is a round omusubi with dried plums and thinly sliced salted kelp,…
Ko-iwashi no sashimi (sashimi of small sardine)
Hiroshima
"Ko-iwashi" refers to Japanese anchovy, and has long been known as "small sardin…
Takomeshi
Hiroshima
"Takomeshi" is octopus cooked with rice. Originally, fishermen would chop octopu…
Kuwai no Ama-ni (Arrowhead simmered in a sweet sauce)
Hiroshima
Kuwai no Ama-ni is a stew that is known for its sweet taste, which is seasoned w…
Igisu tofu (Red algae and soy flour)
Hiroshima
This dish is made from a type of algae called “igisu”, which is mixed with raw s…
Nigome
Hiroshima
The vegetarian dish "Nigome" is made with diced and boiled azuki beans, daikon r…
Tai-men/Tai-somen
Hiroshima
Tai-men is a dish featuring boiled somen noodles piled in waves on a large plate…
Taimeshi
Hiroshima
“Taimeshi” is a local dish mainly eaten in the Seto Inland Sea coastal region. I…
Bisyunabe(Sake Hot Pot)
Hiroshima
Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegeta…
Okonomiyaki
Hiroshima
The okonomiyaki made in Hiroshima is a dish wherein thinly spread batter is cook…
Moburi
Hiroshima
The name "Moburi" is derived from the Hiroshima dialect, meaning "to mix" or "to…
Wakegi no nuta
Hiroshima
It is a hybrid of leek and shallot, and has a unique aroma different from that o…
Kaki no dotenabe
Hiroshima
There are three origins of the name of "oyster Dote-nabe". The first is that mis…
Hassun
Hiroshima
Hachisun" is a stew made from a combination of mountain and sea vegetables that …
Uzumi
Hiroshima
Uzumi" is said to have originated in the Edo period (1603-1867), when people bur…
Wani no sashimi
Hiroshima
It is called "crocodile", but what is actually eaten is "shark". It is also call…
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
