Hiroshima Oysters

廣島縣發祥的疊層式大阪燒。以獨特的製法將麵糊、高麗菜、豆芽、豬肉、中華麵及蛋依序堆疊焙烤而成。隨著戰後復興而逐漸發展，已成為代表廣島食文化的經典料理，名聞全國。

源自廣島縣的疊層燒烤風格御好燒。不同於大阪的混合麵糊做法，廣島御好燒的特色在於將麵糊、大量高麗菜、豬肉、燒麵和蛋分層堆疊後燒烤。御好燒村等專業美食街使廼廣島的靈魂小食聞名遐邇，代表著廣島戰後飲食文化的韌性與創新。

A quintessential Japanese street food made by cooking a wheat flour batter mixed with vegetables, meat, and seafood on an iron griddle. Originated in Hiroshima in the early 20th century. Topped with savory sauce, aonori seaweed powder, and bonito flakes. Regional variations in preparation reflect Japan's diverse food culture.

Premium oysters from Hiroshima Prefecture, characterized by rich, sweet flavors derived from the calm Seto Inland Sea's water quality and abundant nutrients. Most popular nationwide during autumn and winter months, enjoyed through diverse preparations—grilled, raw, in hot pot. Known as regional specialty since the Edo period, remaining vital to Hiroshima's economy. Recognized globally as Japan's oyster capital and quintessential quality seafood ingredient.

以醋飯搭配新鮮海鮮的日本代表料理。握壽司的形式於江戶時代確立，如今享譽全球。這是職人精湛技藝與對食材執著追求所孕育的藝術性飲食文化。

以蕎麥粉為原料的日本傳統麵食。自江戶時代起成為庶民的日常食物，手打蕎麥的技藝至今仍由職人代代相傳。如同年越蕎麥的習俗所示，蕎麥已深深扎根於日本人的生活文化中。