広島県·海鮮
Hiroshima Oysters
Hiroshima oysters are the king of winter delicacies, boasting the highest production volume in Japan. With Hiroshima Prefecture accounting for about 60% of the nation's oyster production, it is a major production hub. The history of oyster farming here spans over 400 years, with records of cultivation dating back to the Tenbun era (1532–1555) of the Muromachi period. Grown in the nutrient-rich Hiroshima Bay fed by the Ota River, these oysters are plump and creamy, featuring large meat relative to their shell size. Since the widespread adoption of raft-style aquaculture after World War II, production has increased dramatically. During the season from October to March, you can fully enjoy freshly grilled oysters at oyster huts across the prefecture. A rich umami of the sea overflows from the plump flesh. Whether grilled, steamed, or eaten raw, they are a quintessential delicacy representing winter in Hiroshima.
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