Hiroshima Bay, which is famous as one of the nation’s leading oyster farms, has a lot of phytoplankton due to the nutrients that flow in from the Ota River, and there are many small animals such as shrimp and algae that feed on fish around oyster rafts. From, it is said that “rich satoumi”.
Seven types of representative seafood (rockfish, oak eagle, tiger shellfish, clam, black sea bream, oyster, and conger eel) caught in the Seto Inland Sea around Hiroshima Bay are called “Hiroshima Bay’s Seven Great Seas” as attractive ingredients grown in rich satoumi It’s been.
Since the Seto Inland Sea is an inland sea, you can taste different kinds of fish and shellfish from other port towns in Japan throughout the year. There are many ways to cook sashimi, boiled, grilled fish, fried, and tempura, as it is said that there is no place where fish cannot be eaten.
A specialty of Hiroshima that can be caught from winter to early spring is koiwashi (anchovy). It is one of the specialties of Hiroshima as sashimi, eaten with ginger soy sauce, or tempura.
Sea bream dishes, which are said to be in season from spring to early summer, are also famous. Of course, there are lively zukuri, salt-grilled, cooked rice, etc.
There are also plenty of octopus dishes, including sashimi, tempura, octopus sashimi mixed with wasabi (octopus wasabi), and simmering.
In shellfish, clams and clams are common, and the menu includes sakamushi (sakamushi) steamed with sake and miso soup. In addition, you can eat many kinds of seasonal fish such as squid, rockfish, and amberjack.
Normally, there are many cases where “Setouchi cuisine” is written on the noren and signboards of shops, but there are many izakaya that are not specializing in Japanese cuisine that also offer these menus.
Also, the dishes recommended by the restaurant change every day depending on the purchase situation, etc., so it’s a good idea to ask the shopkeeper what they recommend for that day.

Clams (fish from the seven largest seas in Hiroshima Bay)

Clams (fish from the seven largest seas in Hiroshima Bay)

[Hiroshima City]
Because there are many umami ingredients and the dashi is delicious, miso soup and sake steamed are standard.
It can be caught throughout the year, but it is said that spring is in season.

Typical dishes of clams

Clam kakiage

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Clams grown in nutritious Hiroshima Bay have a crisp body and rich taste! “Kakiage” is a simple dish where you can feel the original deliciousness of clams, which are made by sprinkling onions and clams with flour and quickly deep-fried.

Rockfish (fish from the seven largest seas in Hiroshima Bay)

Rockfish (fish from the seven largest seas in Hiroshima Bay)
[Hiroshima City]
It is also called “spring fish,” and when it is boiled with bamboo shoots and Japanese butterbur that color spring, spring comes to the table.

Typical dishes of rockfish

Boiled

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Boil rockfish with fat. It is the most popular dish to eat rockfish deliciously.

Conger eel (food from the seven largest seas in Hiroshima Bay)

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It is a conger eel that received the nutrients of the Chugoku Mountains in Hiroshima Bay and has a soft taste.
It is attractive that it is refreshing with half the fat of eel, and can be seasoned freely.

Typical dishes of conger eel

Conger eel

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The season for conger eel is mid-January and summer. Open the moderately greasy conger eel, remove the middle bones, head, etc., and then bake the sweet and spicy sauce that is boiled down with soy sauce, mirin, and sake while applying it many times until it shines, and make it kabayaki. There are various ways to bake conger eels, such as those that are fragrant or plump. If you serve the conger eel on top of the rice, it’s done, but the rice is also cooked with broth made with conger eel, soaked in sauce, and mixed with chopped conger eel, and so on, and so on. It will be

Grilled conger eel

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Grilled conger eel, a Hiroshima specialty, is fragrantly grilled with a sauce that condenses the flavor of conger eel. It’s the best dish whether you eat it as it is or make it into a bowl.

Small sardines (anchovy) (fish from the seven largest seas in Hiroshima Bay)

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Small sardine dishes are one of the representative local dishes of Hiroshima and are eaten with sashimi and tempura.
It is said that “the taste of Thailand if you wash it seven times”, and by repeatedly washing with cold water, you will tighten your body a lot. Also, it plays the role of “dashi” as iriko (dried sardine).

A typical dish of small sardines

Sashimi

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A local dish unique to Hiroshima where fresh small sardines are distributed. Sashimi eaten with grated ginger has become a summer tradition in Hiroshima. This is a dish I would definitely like you to eat when you come to Hiroshima.

Tempura

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Hot sardine tempura is a specialty dish that goes side by side with sashimi in small sardine dishes. You can also enjoy it deliciously with ponzu sauce as well as tempura soup and salt.

Black sea bream (Chinese black bream) (fish from the seven largest seas in Hiroshima Bay)

Black sea bream (Chinese black bream) (fish from the seven largest seas in Hiroshima Bay)
[Hiroshima City]
Also called “chinu”, it is popular as a target fish for fishing. In winter, it is called “cold chinu”, and it is very tasty when fat is added.

Typical dishes of black sea bream

Takikomi gohan

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Takikomi rice made with black sea bream from Hiroshima, which boasts one of the largest catches nationwide. It is a dish where you can eat abundant food around oyster rafts and enjoy the umami that comes out of fatty black sea bream.

Sashimi

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The winter black sea bream is called “cold chinu”, and it is very tasty because of the fat on it. Try sashimi with its crisp texture and taste.

Tiger fish (seafood from the seven largest seas in Hiroshima Bay)

Tiger fish (seafood from the seven largest seas in Hiroshima Bay)
[Hiroshima City]
It does not look very good, but it is a clean white fish with a good taste.
The elegant white meat that is perfect for deep-fried chicken, sashimi, and hot pot dishes, makes gourmets wonder.
[Season] October-May

A typical dish of Japanese cockerel

Sashimi

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An elegant white fish that you can’t imagine from its appearance. It is as delicious as pufferfish. You can also enjoy delicious skin and liver with hot water. Eating soup made with leftover ara is a “common” way to eat it.

Karaage

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Whole deep-fried chicken has a plump and elegant taste. You can also enjoy crispy fried fins deliciously.

Oysters (seafood from the seven largest seas in Hiroshima Bay)

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About 60% of the nationwide production is produced in Hiroshima prefecture, which is a representative of Hiroshima gourmet food. The oysters in Hiroshima Bay, which are rich in phytoplankton, are plump and have a rich flavor.

Typical dishes from oysters

Grilled oysters

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Yakigaki where you can enjoy the flavor of oysters and the deliciousness of the ingredients the most. Please enjoy up to the last drop of juice left in the shell.

Ayu

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Natural Ayu grew up in the Ota River, a first-class river with a total length of 103 km, pouring into the Seto Inland Sea, from Kanzan (elevation 1,339 m) in Hatsukaichi City (formerly Yoshiwa Village), Hiroshima Prefecture. As special products, there are “dried ayu” and “uruka” that go well with sake.

Iriko

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Iriko from Ukishima, one of the Suo Oshima Islands, is famous as one of the nation’s leading brands.
Freshly caught iriko are immediately transported to the processing plant, where they are boiled for a few minutes and then dried in a dryer to prevent the umami from escaping.
In addition, after being dried in the shade in the factory, it becomes “iriko”, and it is removed by the eyes of a skilled person that has bad shape and fat, etc., and packed in boxes or bags according to quality and shipped.

Freshwater clams from the Ota River

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Speaking of Hiroshima’s freshwater clams, “Ota River Shijimi”. It has a high reputation for being large and has a good taste.
It is called “Doyo Freshwater Clam” and summer is in season. Not only is it delicious, but it also contains amino acids, vitamins, minerals, etc., and when you make it into miso soup, the taste will permeate the five organs and six sips.

Cutlass fish

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The hairtail has no scales on the whole body and is characterized by a silver-white elongated body shape. There are theories that the origin of the name is that it resembles a sword or a sword, and that it stands and swims. It can be eaten as sashimi, grilled with salt, or fried.

Warm yellowtail to lemon

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Atadajima, Otake City, boasts the highest yield of yellowtail farming in Hiroshima prefecture. “Atata Hamachi to Lemon” is a yellowtail grown by mixing lemon, which boasts the highest production volume in the country, with food.
Adding lemon to the bait makes it difficult to lose freshness and has the effect of suppressing the peculiar smell of fish.
In addition, the meat has a citrus flavor, and when heat is added, the citrus flavor increases, and the umami becomes stronger. We also recommend sashimi, as well as shabu-shabu.

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