Enjoy the blessings of the Seto Inland Sea

  • Kurasaki Suisan's “oysters pickled in oil”
  • “Kakimeshi no moto” at the delicacy restaurant Nakamura
  • Masuyamisono's “The base of the oyster bank pot”
  • Asamurasaki's “oyster soy sauce”
  • “Oyster soy sauce seasoned seaweed” from Hiroshima seaweed
  • Maruichi Shoten's “oyster whole senbei”
  • Kurasaki Suisan's “oysters pickled in oil”
  • “Kakimeshi no moto” at the delicacy restaurant Nakamura
  • Masuyamisono's “The base of the oyster bank pot”
  • Asamurasaki's “oyster soy sauce”
  • “Oyster soy sauce seasoned seaweed” from Hiroshima seaweed
  • Maruichi Shoten's “oyster whole senbei”

Hiroshima oysters boast the highest production volume in Japan. Processed products that you can enjoy even after returning home are perfect as souvenirs. Here are some recommended products that are irresistible for oyster lovers, with a condensed flavor.

Pickled oysters in oil

Kurasaki Fisheries's “pickled oysters in oil”, which is popular among Hiroshima souvenirs
Sansho-zuke, sweet and sour pickled, oil-pickled. Enjoy a variety of flavors!
It's great even if you mix it with the remaining oil in pasta!
It goes perfectly with fried rice!

The mellow aroma and umami are the best! Also to accompany local sake and wine

Oysters from Hiroshima stand out for their richness and sweetness, and have plenty of umami. It is “oyster pickled in oil” that brings out the umami to the fullest. It has a rich taste like smoked food, and is reputed to go well with sake and wine. It can be used not only as snacks but also for cooking, so it is inevitable to buy it for home use.

Kakimeshi no moto

“Kakimeshi no moto” at the delicacy restaurant Nakamura
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Rice cooked with a gentle taste that is soaked in warmth

The standard “kakimeshi” is to cook rice using oyster broth and serve plump oysters. If you use kakimeshi no moto, you can easily make flavorful cooked rice. In addition to having plenty of umami, please enjoy other freshly cooked foods at home!

The base of the oyster bank pot

Masuyamisono's “Oyster Bank Nabe no Moto” stewed with vegetables and full of umami
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Delicious collaboration between oysters and miso

“Dotenabe” is a local dish originating in Hiroshima where you can enjoy a whole soup with oyster extract seeped out. It’s very easy to use! Just dilute the base of the bank pot with water and simmer with your favorite vegetables. The sweet miso enhances the flavor, and you can enjoy the authentic taste.

Oyster soy sauce

Asamurasaki's “oyster soy sauce” lined up with local supermarkets

A hidden condiment that matches any dish

“Oyster soy sauce” is made with skipjack tuna, kelp, mirin, etc., and a well-balanced blend of the flavor of oysters. It is a gem that won the highest gold award of the Monde Selection for 5 consecutive years. It goes great even if you sprinkle it as it is or use it for stir-fry or simmered dishes! It is a seasoning that becomes indispensable once used.

Hiroshima oyster flavor seaweed

Hiroshima oyster flavor seaweed from Marutoku seaweed
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Enjoy the harmony created by intertwining natural materials with each other!

Marutoku Nori’s “Hiroshima Kaki Ajinori,” which was certified by Hiroshima City as “The Hiroshima Brand Flavor” in March 2009, is a product that is purely domestically produced, not to mention the raw material of nori as well as the raw material for seasoning. It’s. Utilizing the umami and rich richness of Hiroshima oysters, it is finished with no chemical seasoning additives.

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[Featured column]
Hiroshima nori's “oyster soy sauce seasoned seaweed”
~ A taste that people in Hiroshima love ~

Seasoned seaweed with plenty of oyster flavor added during the manufacturing process. I can’t stop eating chopsticks anymore when I eat it with hot white rice! You can buy them at souvenir shops and supermarkets in the prefecture.

Whole oyster senbei

Maruichi Shoten's “Oyster Marugoto Senbei” that looks like Hiroshima
Press one grain of oysters as it is

Senbei with a rich flavor that uses oysters luxuriously

“Oyster whole senbei” using oysters, a specialty of Akitsu. A whole large grain of oysters is placed on top of the rice cracker dough, pressed tightly, and baked. The rich flavor is perfect as a snack for alcoholic beverages. Since the oysters are in their original form, they also have an impact on the appearance.

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