Thin-skinned island lemons from the Seto Inland Sea, used across Hiroshima in ale, sours, sauces, cakes and the citrus salt served beside grilled oysters and beef.
Lemon growing took hold on the islands of the Seto Inland Sea because the climate is mild, the rainfall is low and the terraced slopes drain fast. Hiroshima prefecture became the leading domestic producer, and the fruit is now a regional identity marker rather than just an ingredient: it appears in craft beer at Sessions Brewery, in momiji manju fillings on Miyajima, and in the citrus salt that comes with grilled oysters. Because the peel is eaten as often as the juice, unwaxed island fruit is sold at a premium.
1 editor pick for Setouchi lemon in Hiroshima, ranked by editorial score. All Hiroshima signature dishes · Setouchi lemon across every city.