Delicious Dishes
A vigorous town with diverse urban functions, Hiroshima City is located in a region blessed with a rich bounty throughout the four seasons. These gifts from nature are a familiar part of Hiroshima City and are used to create the Delicious Dishes of The Hiroshima Brand.

Ota-gawa Shijimi 　River Clams

These clams are raised in the Ota-gawa River basin, where the nourishing fresh waters that flow from the Chugoku Mountain ranges intermingles with the plankton-rich waters of the Seto Inland Sea. The golden color of their shells attests to the freshness of this riverbed.

Hiroshima City Inland Water Fisheries Cooperative

Horiguchi Oysters

Horiguchi oysters are raised under prime conditions at our farms in Hiroshima Bay. We use only our finest oysters, ensuring the best in taste, freshness, and safety through our micro-bubble ultraviolet sterilization installations. We hope that you will give these authentic Hiroshima oysters a try.

Horiguchi-Kaisan Co., Ltd.

Kusatsu Oysters

These oysters are raised in the waters surrounding Tsukune-jima Island, known as one of the best fishing areas in all of Hiroshima Prefecture. Each oyster is carefully selected before being packaged and sent out to customers.

Kusatsu Oyster Cooperative  　(Masaru Amioka, Tsugumichi Amisaki,  Kazuto Amimoto, Teruhiko Otani, Isamu Oka, Hisayuki Ohatake)

Yoneda Kaisan Hiroshima Oysters

Due to the company’s own special cultching practices in Hiroshima Bay, the meat of these oysters features a clearly defined color as well as a particularly rich flavor. Yoneda Kaisan has an over 100 year-old history of producing safe and delicious oysters.

Yoneda Kaisan Co., Ltd.

Akashu Grade Hiroshima Lemons

Hiroshima Prefecture currently produces more lemons than any other prefecture in Japan. The best portion of these lemons are designated as Akashu grade, indicated by the display of the Chinese character for “outstanding” on the packaging in red. Particularly noted for their excellent color and shape, Akashu grade lemons are cultivated using the lowest level of medicinal agents. Furthermore, the use of preservatives is completely avoided, allowing for the lemon peel to be used as-is.

JA Hiroshima Fruits Agricultural Cooperative Association Union

Gensou Special Pork

This delicious pedigree pork comes from animals raised in a clean environment on an original feed blend. It stands as Hiroshima’s highest quality of marbled pork meat.

Gensou Farm Co., Ltd.

Sakura Saku Hana Sausage

Made into the shape of a flower, this original product has been a best-seller for more than half a century. It has won the hearts of many as a common side item in bento box lunches for hanami picnics, sports festivals and other events.

Fukutome Meat Packers, Ltd.

Akimurasaki  Japanese   Pickled Vegetables

These high quality Japanese pickled vegetables are a delicious blend of fully ripened Hiroshima Mustard Greens, shredded shiso, and locally produced soy sauce. We use natural groundwater and the perfect balance of assorted fresh seasonings to craft a rich flavor.

Yamatoyo Co., Ltd.

Nekoshima   Lightly-pickled Hiroshima Mustard Greens

These mustard greens are grown and pickled in Hiroshima. Available throughout the four seasons, they are always abundant and fresh, which allows us to create pickled greens that have a magnificent aroma and texture.

Nekoshima Shoten Co., Ltd.

Pickled Hiroshima Mustard Greens

The unique taste and texture of these mustard greens has been a Hiroshima tradition for years. Pickled with salt containing natural minerals, our special kelp dashi draws out the flavor in this unique dish.

JA Hiroshima

Aki-na Pickled Hiroshima Mustard Greens

Using as its main ingredient Hiroshima mustard greens, one of Japan’s main three vegetables used in pickled vegetables, Aki-na achieves a spicy aromatic flavor and a “just-right” crispiness particular to Hiroshima mustard greens through an extensive process of repeated rinsing and pickling.

Yamatoyo Co., Ltd.

Black Sea Bream Miso

Hiroshima Prefecture boasts the largest haul of black sea bream in all of Japan. This side-dish miso, soybean paste, is made using abundant amounts of black sea bream harvested in peak season. This versatile condiment can be eaten straight, used as a vegetable dip or a topping for freshly cooked rice.                                  

Setouchi Miso Takamori-honten

Hiroshima Oyster-flavored Seaweed

Flavored with broth made from oysters procured from the Hiroshima Fishery Cooperative, every aspect of this seaweed-down to its unique seasoning-is a product of Japan. And because we use no chemical flavoring, you can relax and enjoy the taste.

Marutokunori Co., Ltd.

Ryoko no tomo furikake

This classic is full of flavor and rich in calcium. Since we started making this furikake in the early Taisho Period(1912-26), we have been gathering the main ingredients from the Seto Inland Sea. You can savor the natural flavor of the small fish, sesame, dried seaweed, and egg in this delicious mixture.

Tanaka Foods Co., Ltd.

Conger chikuwa

Conger specially selected from the Seto Inland Sea and other waters are broiled in our special homemade sauce, minced and mixed with fresh cod paste, and are delicately grilled to create a one-of-a-kind chikuwa.

Izuno Suisan K.K.

Shamoji Kamaboko

Kamaboko fish cake in the shape of Miyajima’s specialty product, shamoji (rice scoops). Inheriting the long-prospering tradition of the Hiroshima Kusatsu kamaboko, it achieves a crisp texture through an original technique. Each kamaboko is individually vacuum-packed, boasting a month’s shelf life that makes this product great as a souvenir or present.

Hori Suisan

Komochi Kombu

Using high-quality kombu kelp carefully simmered according to an original method, this komochi kombu (kelp strips with cod roe) brings out both the rich flavor of tsukudani (savory soy-and-sugar-boiled kombu) and the bubbly texture of cod roe.

Even now, the phrase “Hirotuku no Komochi Kombu” is associated with the familiar commercial tune from the 70’s, a source of nostalgia to Hiroshima’s citizens.

Hirotuku Co., Ltd.

Shamoji Steamed Rice with Oysters

This bento box lunch is made using specially selected ingredients, including local oysters and rice. The box takes the form of a Miyajima shamoji rice scoop to display Hiroshima’s unique culture.

Hiroshima Ekibento Co., Ltd.

Hiroshima Oyster Rice Base

Ever since beginning production in 1974 in response to the request to be able to enjoy Hiroshima’s famous oysters all year round, this oyster rice base has since preserved the fine flavor of specially selected oysters from Hiroshima’s northern bay areas. Just mix in with rice before cooking to readily enjoy delicious oyster rice at home.

Tinmidokoro Nakamura  Ltd.

Oyster Rice Base

To achieve the light, complex flavor that fully brings out the taste of the oysters, Hiroshima oysters are grilled with far-infrared technology to increase flavor, then simply seasoned with ginger and kombu from Hokkaido. Just mix in with rice before cooking to readily enjoy delicious oyster rice at home.

Mishima Foods Co., Ltd.

Oyster Hot Pot Soup Base

The oyster hot pot is a popular Hiroshima delicacy made with locally raised oysters. Our soup base brings out their flavor, and now anyone can easily make a delicious oyster hot pot right in their own home.

Masuya Miso Co., Ltd.

Hiroshima Oyster Hot Pot Soup Base

Made from a blend of three different kinds of miso, this rich soup base is accentuated by Hiroshima oyster extract. Perfect for enjoying a delicious hot pot.

Shinjo Miso Co., Ltd.

Concentrated Oyster Sauce

The makers of this sauce work especially hard to present the true flavor of oysters, using the extract of oysters raised in Hiroshima Prefecture and using no additives other than salt. Just a small amount adds a nice, deep flavor to a variety of dishes.

Hiroshima Fishery Cooperative

We use authentically brewed soy sauce infused with bonito flakes and kelp extract that is then blended with a generous amount of fresh Kawane Citron juice, which is grown in Hiroshima Prefecture. This citrus and soy sauce blend is a seasonal specialty only available from November to February.

Kawanaka Shouyu Co., Ltd.

HojunNaturally-Brewed Topping Soy Sauce

Utilizing brewing methods passed down for over a 100 years, this flavorful seasoned soy sauce blends traditional taste with creativity. This authentic soy sauce, birthed by Hiroshima Prefecture’s rich nature, is seasoned with dried bonito flakes and kombu for a mild finish. Meeting the three characteristics of being good as a topping, as a soup base, and when watered down, its versatile appeal lends it much enthusiastic support.

Kawanaka-Shouyu Co., Ltd.
 

　　Lemosco

Lemosco is a unique and charming spice made from whole-squeezed Hiroshima lemons grown in the Seto Inland Sea area. The invigorating tartness of lemon meets spicy seasonings, lending any dish a refreshing and appetizing flavor. Incorporating carefully selected ingredients all produced in Japan, such as “the fisherman’s salt (a delicacy made from burning seaweed),” Lemosco is all natural and free from preservatives, colorings, or artificial flavorings.

Yamato Foods Co., Ltd.

Hiroshima-style
Sweet Rice Flour

We use several types of rice grown in Hiroshima Prefecture and traditional milling techniques to create our uniquely blended sweet rice flour. This flour contains the true essence of rice and creates wonderfully delicious dumplings with a sticky sweet texture.

Ueman Ryoshoku Seifunsho Co., Ltd.

Hiroshima-style
Soy Flour

The Akishirome soy beans, grown in Hiroshima Prefecture, have an especially strong, sweet flavor. Through our original double roasting technique we produce a deep roasted, aromatic bean that we use to make our distinctive soy flour.

Ueman Ryoshoku Seifunsho Co., Ltd.

 Roasted Premium　　　　　　 Soy Flour

We begin with quality soy beans harvested in the Sera region of Hiroshima Prefecture. The beans are then deep roasted over time, polished, and milled for taste that is both deep and mellow.

Masuda Flour Milling Co., Ltd.

 Mikan Kobo
Chilled Hiroshima-style Okonomiyaki

We fill our okonomiyaki full of cabbage from contract growers in Hiroshima City and nearby areas, who limit their use of agrochemicals. We have tried many different combinations of recipes and ingredients to come up with a delicious okonomiyaki that tastes just like homemade.

Satoyoshi Manufacturing Co., Ltd., Food Department “Mikan Kobo”
 

Refrigerated and Frozen Okonomiyaki
Okonomi-mura

Our okonomiyaki are handmade one-by-one so they taste just like the real thing. The okonomiyaki sauce we use is that same one you will find in Hiroshima's famous food theme park, Okonomi-mura.

Sunfoods Inc.

 Otafuku
Okonomi Sauce

We are proud to say that our okonomi sauce has a large market share not only in Hiroshima, but all of Japan. It is chock-full of vegetables and fruits, most notably nutritious dates, which are known for their high fiber and mineral content.

Otafuku Sauce Co., Ltd.

Mitsuwa
Okonomi Sauce

This is the okonomi sauce preferred by all the professionals who work at the okonomiyaki shops in Hiroshima's famous food theme park, Okonomi-mura. In addition to its low sodium and acid content, it also contains no preservatives.

Sunfoods Inc.

Okonomi Sauce
Hiroshima Ja-ken

Our okonomi sauce is additive-free, only using onions, tomatoes, apples and other fresh ingredients from contract growers in Hiroshima Prefecture. In addition we only use natural groundwater from northern Hiroshima Prefecture and organic rice vinegar.

Sennari Co., Ltd.

The sauce is made using a blend of special ingredients, including local Hiroshima oyster extract and seaweed salt from the Seto Inland Sea. The result is a flavor that is well matched with the noodles and vegetables in Hiroshima-style okonomiyaki. It is limited to sale in the Hiroshima area only and features a package design that displays various cultural symbols of Hiroshima.

Otafuku Sauce Co., Ltd.
 

Hiroshima Lemon Cider

This lemon cider is the embodiment of the sentiment that each one of Hiroshima’s lemons is Hiroshima’s treasure. With each 250-ml bottle using the juice pressed from one whole preservative-free Hiroshima lemon, this zero-calorie, no-sugar-added cider allows one to fully enjoy the mild tartness and fresh aroma characteristic of Hiroshima lemons.

Hiroshima Fruits Agricultural Cooperative Association Union

Honshuichi Unfiltered Sake

This sake is produced at a brewery in Hiroshima City using Hiroshima Prefecture rice that is optimum for sake brewing, locally-produced ginjo yeast, and natural water from Mt. Iwataki. Brewery workers collect and bottle the clear sake that rises to the top, instead of using filtration methods, in order to preserve its full taste. It is recognized worldwide as having a very gentle aroma as well as a taste with both sharp and mildly sweet characteristics. It was chosen as the Champion within the Japanese sake category of the 2010 International Wine Challenge.

Umeda Sake Brewery

Yahatagawa Kassei Nigori Sake

This sake is made at a brewery in Hiroshima City that prides itself with a history spanning about 200 years. Its ingredients include rice from Hiroshima Prefecture (Chusei Shinsenbon) and natural water from Mt. Gokurakuji. Special attention is placed on maintaining the unique taste of kizake, or pure rice wine, as well as a gentle flavor sensed just as the sake goes down. Once the main mash matures, the sake is only subject to coarse filtration. Neither water nor heat is added to the final product, making it a true kassei sake in which the yeast is still alive. Sale of this beverage is limited to a 4-month period lasting from November to March.

Yahatagawa Sake Brewery Co., Ltd.
 

Daruma Beni Azuma Authentic Red Sweet Potato Shochu, 25 proof

Incorporating the Darumashochu (distilled spirit) brewing technique dating back to and continually cultivated since 1918, this authentic shochu is born from a union of Hiroshima Prefecture’s beni azuma (red sweet potatoes) with Hiroshima Sandankyo Gorge’s high-quality water. It is known for the characteristic sweetness lent to it by the beni azuma.

Chugoku Jozo Co., Ltd

Nishikido
Momiji Manju

Momiji Manju are maple leaf-shaped cakes that are the signature snack of Hiroshima. We use only the finest quality spring water to produce our manju in our factory that was certified as sanitary by the Hiroshima Prefecture Independent Food Safety Oversight Certification System.

Nishikido Co., Ltd.

Fujiiya
Momiji Manju

These are the Hiroshima institution: momiji manju are made from polished soy beans that are boiled, rinsed, and made into bean paste, which is paired with egg-based sponge cakes for a melt-in-your-mouth experience.

FujiiyaCo., Ltd.

Yamadaya
Momiji Manju

To make the red bean paste filling for these cakes, we boil polished azuki beans and knead them with sugar. We wrap the paste in egg-filled, sponge cake batter and bake it to airy perfection. Its light, refined flavor has not changed since traditional times.

YamadayaCo., Ltd.
 

Gosaku Manju

It has been almost fifty years since we began selling our simple, non-decorative cakes, and they have become a well-known snack. Gosaku Manju are a thin layer of cake, wrapped around an ample serving of sweet bean paste, topped off with savory walnuts.

Heiando Umetsubo Co., Ltd.

Tsurukame Monaka

This traditional sweet was first created to lift the spirits of Hiroshima citizens as the city was still recovering from the atomic bombing. For nearly 60 years, it has been a product often bought by natives of Hiroshima that allows them to reflect on memories of their hometown.

Takaki Co., Ltd.

Kawadori-mochi

This long-selling snack is a modern version of the rice cakes that became famous through a story from Japan’s Muromachi Period involving an ancestor of the famous warlord Motonari Mori. Its production methods, taste and superior quality have been maintained since it was first released in 1968. Over the years, it has come to be one of Hiroshima’s best-known traditional snacks.

Kameya Co, Ltd.

 

Shin-heike Monogatari

This original confectionary, made by filling baumkuchen with sweet bean paste, has been a famous long-seller across all of Japan since 1971.

Nishikido Co., Ltd.

Hiroshima Kaki Yokan   Gionbo

Kaki yokan has been known all over Japan as a famous local product of Hiroshima since the Meiji Period. This variety is of the highest quality, consisting of a well-refined jelly made of sweet white beans with cut pieces of syrup-covered Gionbo dried persimmons mixed in.

Heiando Umetsubo Co., Ltd.

Toyoka

Starting with a unique red bean paste that carefully combines both strained and mashed red beans, wrapped in glutinous rice dough, and baked to a light taste and soft finish, this famous local cake is highly prized for its mild flavor and sticky sweet texture, winning an Honorary President Award at the 24^th National Confectionery Exposition.

Yamadaya Co., Ltd.
 

Sake no iroiro monogatari
（Tales of Sake）

Savor this sake jelly that has been made with high grade sterilization techniques and yet still has a homemade taste and texture. Made using various local sakes brewed in Hiroshima, the jelly features images of the actual sake labels on the wrappers.

Backen Mozart Corporation

Baked Mont Blanc

This up-and-coming western confectionary consists of a cake baked with a large chestnut still wrapped in its inner peel on the inside, topped with butter-flavored almond cream, and finally wrapped in a distinctively crispy pastry sheet.

Patisserie Alpha

Soraguchi Mama's Salty Milk Jam

Both rich in flavor and high in nutritional value, this creamy jam is made with milk produced in Yuki-cho and seaweed salt from the Kamagari area.

Soraguchi Mama-no Milk Koubou

Baked Oatmeal Cookies-Almond

These flavorful cookies are made with freshly ground almonds, which give off a very appetizing aroma. In addition to being popular across all of Japan, they have been highly recognized overseas as well (Monde Selection Silver Award, 2009 & 2010).

Backen Mozart Corporation
 

Whole-oyster Senbei

These luxurious oyster senbei rice crackers are produced by oyster farmers, baking in an entire oyster per cracker. With a dough made from Akitsu-cho’s maruakapotatoes, each cracker is a flavorful gem with a rich oyster taste.

Maruichi Shoten Ltd.

   Signature Craftwork

Takamorie　

The "Takamorie" style is exceedingly rare among all the Japanese lacquering techniques. It utilizes colored lacquers to create vibrant raised layers. A special feature of "Takamorie" is used to create an expression of picturesque softness and sculpted layers within the same work. These techniques are passed down to only one successor each generation.

Kinjo Ikkokusai

Cosmetic Brushes, Jewelry and Lacquered Cosmetic Brushes

Cosmetic brushes from Kumano Town in Hiroshima Prefecture are highly valued throughout the world. The wonderful feel of these brushes is thanks to the handmade techniques of our craftspeople. Our brushes will come into direct contact with your skin, so we want you to feel at ease when using them. That is why we utilize ultraviolet sterilization techniques for your peace of mind.

Tanseido Corporation
 

Kumano Calligraphy Brushes

Crafted from carefully selected materials according to traditional methods, the design of these easy-to-use brushes incorporates the suggestions of calligraphers themselves. Kumano brushes continue to make contributions to the preservation and growth of the art of calligraphy.

Ikkyuen

Kumano Brushes
(for Japanese-style paintings, anime, picture postcards, etc.)

This series of brushes is crafted using a set of advanced traditional techniques and original methods by a maker that specializes in brushes used for Japanese-style paintings. Thanks to a production process in which the animal hair is used as-is, the tip of the brush is smooth and can be used to for very thin lines, broad surfaces, and calligraphy. The line features anime brushes that have won high approval from professionals in Japan’s animation industry, as well as brushes for Japanese-style paintings, sumi-e, picture postcards, and many other artistic purposes.

Shougetsudo Co., Ltd.
 

Miyajima Lathe Crafts

The time-honored lathe crafting techniques of Miyajima artisans still bring out the grains-and the true beauty-in wooden items. Best of all, their beauty only increases with use.

Kobayashi Toshiyuki

［Kobayashi Isshodo］

Miyajima Sand Pottery

Long ago, travelers carried sand from directly underneath the main hall of Itsukushima Shrine as a charm to protect them in their travels, replacing the sand upon their return. From this practice grew the shaping of sand into pottery. In line with traditional methods, these sand bowls are decorated with maple leaves.

Yamane Kousai

［Yamane Taigendou］

Aiko beads

Made through a unique process, these high quality beads are used for weaving. The beads have large holes and are of a set size so they can be woven quickly, and they have a surface that is silky smooth to the touch.

Toho Co., Ltd.

Western-style Human Hair Wig: for medical use
(all hand made)
 

Carrying on the tradition of the Yanokamoji (wig) that originated in the Genroku Period (1688-1704) of the Edo Era, which then developed into the nihongami katsura(Japan hair wig) in the beginning of the Meiji Period (1868-1912), this wig combines ancient traditions with modern style and technology. All wigs are hand-made through a variety of hair transplantation methods.

Kusunoki Co., Ltd.
 

Traditional Craftwork Hiroshima Buddhist Altar
 

Buddhist altars are crafted through the technical wisdom of the “seven masters” of traditional craftwork, touching upon seven essential production techniques. From the reputed painting method to the outstanding golden leaf pressing technique, this is a master work, designated as a traditional handicraft by the Ministry of Economy, Trade and Industry in 1978.

Hiroshima Religious Implements Commerce and Industry Co-op