Shellfish
Hiroshima Oysters
広島かき
Hiroshima, Japan
Hiroshima produces more oysters than any other prefecture, prized for their small, creamy, briny meat.
Original eatfuls sticker artwork
What it is
A closer look at Hiroshima Oysters.
Hiroshima produces more oysters than any other prefecture, prized for their small, creamy, briny meat.
What to look for
Know it when you find it.
Eat raw, grilled, or fried; peak season is January-February; try in okonomiyaki too.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hiroshima Oysters.
Names around the table
One food, more than one name.
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