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.

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Hiroshima: Bar Hopping Food Tour★ 4.9 (61)

Guided tour · 3 hours

Hiroshima: Bar Hopping Food Tour

Taste Hiroshima's foods in one night in its biggest nightlife district. You'll explore the city with a local guide, visit 3 local bars, and try the best food and drink...

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