What is in season in Hiroshima. and what to order when the market changes.
Spring
- Late oysters: The oyster huts on the Ujina and Kusatsu waterfronts run to early May, then convert to barbecue gardens for the summer. April shells are the last of the season.
- Setouchi citrus: Island lemons and other Seto Inland Sea citrus come off the terraces through spring, turning up in ale, sours and the citrus salt served beside grilled meat.
Summer
- Hiroshima tsukemen: Cold noodles and a chilled chilli dipping sauce are a summer dish here, and Shintenchi shops such as Bakudanya are busiest between June and September.
- Hamo and small Seto fish: Seto Inland Sea conger pike and small silver fish reach the counters in high summer, mostly through kappo kitchens rather than restaurants.
Autumn
- New-season sake: Saijo's seven breweries open for the October sake festival, and the first pressings of the new brewing year appear across Higashihiroshima from late autumn.
- Prefecture produce: The Hiroshima Food Festival fills the castle grounds over one October weekend with producer stalls from across the prefecture, from oysters to mountain vegetables.
Winter
- Oysters: The oyster season runs roughly October to March. Shells are at their plumpest in January and February, when the kaki-goya sheds and the oyster boat are at full tilt.
- Fried oysters: Kaki furai appears on ordinary teishoku counters all winter, crumbed in coarse panko and fried for barely ninety seconds so the liquor stays in.