When did its history start?
Hiroshima is a famous production area with the highest production of oysters in Japan. Hiroshima's oyster is large, thick, and has plenty of rich umami. There's another reason why it tastes so good.
Characteristics of Hiroshima oysters
It's big, crisp, and has a rich flavor
Hiroshima's oyster production is the number one in Japan. More than half of the production in Japan is made up of Hiroshima prefecture. The history of oyster farming began more than 400 years ago in the Muromachi period.
A typical Hiroshima oyster has a small shell, but the meat is large and plump, and has a rich flavor. The season is from January to February. In recent years, “Kaki Komachi,” a variety of oyster that is thick without a change in its taste has been developed. It can be eaten all the year, so you can now enjoy a rich, crispy sweetness even in summer.Inside the oysters produced in Hiroshima, there are the famous brand “Kaki Komachi,” which has 30 chromosomes called triploid, “Ken oysters” from Jigozen, and shelled oysters using natural tidal flats “Aki no Hitotsubu”.
The reason why Hiroshima oysters are delicious
It is also a big point that plankton, which feeds on oysters, grows well
Hiroshima Bay has quiet waves and moderate tides, and there are good conditions for growing oysters. Also, due to the influence of flowing river water, layers are formed in Hiroshima Bay from the rainy season to the summer due to the difference in salinity in seawater. This is a favorable condition for oysters who prefer sweet water (slightly thinner sea water). It is also a big point that the abundant nutrients flowing from the Chugoku Mountains are brought in, and plankton, which feed on oysters, grows well.
Also, the reason why it is popular nationwide is not only because of its deliciousness, but also its reliable safety. The prefecture has established its own ordinance and is putting particular emphasis on food hygiene safety measures.
*Please enjoy oysters for cooking by heating them sufficiently to the central part.
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