広島県·和菓子
Tenko Onomichi Debara-yaki
Looking almost like a fish fossil, "Debara-yaki" is made by pressing an entire "debera"—a famous dried fish specialty of Onomichi—and grilling it. Along with its savory aroma, you can enjoy the authentic taste of winter in the Seto Inland Sea. "Debara" refers to a dried fish made from Tama-ganzo-birame, a small species of flounder. It is also called "tehira" (flat hand) because of its wide shape, which is said to have evolved into the local dialect term "debera." This has been a seasonal winter tradition in Onomict for over 300 years. Traditionally, it is a nutritious delicacy eaten after tapping the bones with a wooden mallet and then lightly roasting it. This high-impact item captures the essence of Onomichi's fishing culture in a single piece. It is a unique Onomichi souvenir that serves as a great conversation starter.
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