Ramen is originally a Chinese food invention that was imported here to Japan sometime in the 19th century, and became an economical food choice in the country due to its simplicity and it was easy to make for most (as well as instant ramen noodles which became popular in the mid 20th century in Japan. There is even a ramen museum in Yokohama, Kanagawa that offers period style stores with a close up view to what eating ramen was like in various periods in Japanese food history. Ramen shops are plentiful all over Japan and Hiroshima is no exception. The competition is fierce for ramen and the types are many and wide.

Oysters are one of the most famous things to eat in Hiroshima, and the area produces two-thirds of all the oysters in Japan. The Seto Inland Sea provides optimal conditions for oyster farming, and every year the Hiroshima Oyster Road opens up along the shores of Hiroshima Bay with numerous kinds of oyster eateries available to serve the public. Oysters can be enjoyed raw or used in all kinds of dishes, but one particular specialty of Hiroshima is a hot pot dish known as “ kaki no dotenabe”.

Hiroshima oysters are highly valued both in Japan and abroad, and Hiroshima Prefecture is the largest oyster producing region in Japan. The region's Seto Inland Sea is characterized by a mild climate and nutrient-rich seawater, providing the perfect environment for oyster farming. Hiroshima oysters are characterized by their large size, thick meat, and juicy texture, and can be enjoyed not only raw, but also in a variety of dishes such as grilled, steamed, and fried oysters.

If you’re a seafood fan, don’t travel to Hiroshima without sampling oysters. Hiroshima is the oyster capital of Japan, accounting for nearly two-thirds of the country’s oyster production. Each year, Miyajima holds an oyster festival in February where you can find stalls selling various oyster dishes, including yaki-gaki (grilled oyster), gaki-furai (fried, breaded oyster), kaki-meshi (oyster with rice), and even oysters in okonomiyaki.

Hiroshima ramen is made with a soy sauce tonkotsu flavored base and Chinese soba that is popular mainly in Hiroshima City. It is said that soy sauce tonkotsu is the mainstream in the western part of Hiroshima prefecture, and soy sauce soup in the eastern part of Hiroshima prefecture. The ramen culture developed from food stalls after the war, and it is a local ramen with many famous shops.

The oysters found in Hiroshima Bay are known to be exceptionally delicious. The powerful, salty taste is addictively intense, and when combined with their perfectly grilled texture, it makes for the perfect oyster. There are always street vendors around the coast, especially around Miyajima Island, trying to entice customers with the intoxicating scent.

It’s known for its rich, soy-based broth, which has a deep flavor that keeps you wanting more. The broth is the star of the show, carefully made with a blend of soy sauce and other secret ingredients that give it a unique taste. This soup base is hearty and warm, perfect for any time of the year.

Hiroshima produces the most oysters of all Japan’s prefectures and has a history of oyster cultivation dating back more than 450 years. It uses a method of suspending seeded wires vertically from floating rafts. The oysters grow along the submerged wires to maturity and are hand-harvested.

For seafood lovers, one should definitely try oysters in Hiroshima. Hiroshima is well-known for their oysters, and it is a source of pride for Hiroshima as they are the primary producers of oysters in Japan. The most popular way to enjoy oysters is to eat them raw or freshly grilled.

Hiroshima is by far the nation’s largest producer of oysters. The natural environment of Hiroshima Bay and other areas facing the Seto Inland Sea is said to be suitable for cultivating high-quality oysters. Hiroshima oysters are characterized by their plump meat and rich flavor!