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Saijo, the Home of Ginjo-shu

With 50 or so brewers, Hiroshima is one of Japan's three great sake-producing areas, along with Fushimi in Kyoto and Kobe's Nada district. The city is also home to the National Research Institute of Brewing. This one-of-a-kind institution in Japan for studying sake organizes the Annual Japan Sake Awards, where the year's best sake in Japan is selected right here in Hiroshima. Truly, Hiroshima is also a great city of Japanese sake. Hiroshima sake, with its rich flavor crafted from the area's bounteous natural surroundings, is highly popular even among Japanese sake connoisseurs. You really should visit a brewer and experience the world of sake like nothing you'll taste anywhere else.

Saijo

Saijo



Oyster

Oyster landed in Hiroshima is very big and thick tasty, and Hiroshima is the number one of landing of oysters in Japan. Kaki-no-Dotenabe (Oyster in the pot which spread miso on its edge) is Hiroshima local dish and Hiroshima residents often cook fried oysters and oysters on rice in winter. Also, there are some oyster shops that serve grilled oysters and vinegared fresh oysters to visitors in the Miyajima Island.

Oyster

Oyster



Okonomiyaki

Okonomiyaki is the most famous as Hiroshima soul food, and as for the number of the Okonomiyaki restaurants per population in each prefecture in Japan, Hiroshima prefecture ranks in the first. Okonomiyaki is cooked with superposition of cabbage, bean sprouts, pork, egg and noodles, which is soba or udon, on thin flour dough spread like crepe. This cooking method and the thick sweet sauce are different from Osaka style Okonomiyaki, which is cooked of mixing of flour dough and other ingredients.

Okonomiyaki

Okonomiyaki

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