広島県·海鮮
Oyster Dishes (Hiroshima)
When you bring the plump, fleshy oyster to your mouth, a rich umami flavor—often called the 'milk of the sea'—spreads melt-in-your-mouth smooth. Whether raw, grilled, or in a hot pot, Hiroshima oysters are versatile and delicious in any preparation. The origins of oyster farming are said to date back to the end of the Muromachi period, during the Tenbun era (1s32–1555). The calm and nutrient-rich Hiroshima Bay provided a blessed sea where oysters could thrive. During the Edo period, production increased significantly, and they were transported as far as Osaka, gaining great fame. In the Taisho era, 'raft cultivation'—where oysters are suspended from rafts—was developed in Hiroshima, and it is said to be used by oyster-producing regions around the world today. Now accounting for approximately 60% of Japan's total production, Hiroshima is truly the capital of oysters. It is the ultimate winter delicacy of Hiroshima.
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