Wani sashimi (shark sashimi)AuWi
Miyoshi City and Shobara City, Bihoku region
Although called "wani" (crocodile), what's actually eaten is shark, also called "fuka"...
HIROSHIMA
Hiroshima Prefecture
The surveyed city is Hiroshima. Of all 394 items in the household survey, Hiroshima Prefecture stands out most for Oysters — 3.0× the national average (Hiroshima 1,051 g / national 347 g).
3.0×Biggest standout
Oysters
per household / year
Oysters
per household / year
3Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Hiroshima’s value as a multiple of the national average.
| Item | vs. average | Hiroshima | National | Rank |
|---|---|---|---|---|
| Oysters#1Seafood | 3.03× | 1,051g | 347g | #1 |
| Meal-kit ingredientsPrepared Foods | 1.83× | 7,055JPY | 3,859JPY | #3 |
| Sea breamSeafood | 1.63× | 678g | 416g | #11 |
| Sauce#1Oils & Seasonings | 1.56× | 1,287JPY | 825JPY | #1 |
| Happoshu (low-malt beer)Alcohol | 1.45× | 12,089JPY | 8,363JPY | #3 |
| Ground beef & pork mixMeat | 1.40× | 4,583JPY | 3,280JPY | #8 |
| ShellfishSeafood | 1.39× | 3,965JPY | 2,846JPY | #4 |
| Horse mackerelSeafood | 1.39× | 1,337JPY | 960JPY | #11 |
| Other fresh meatMeat | 1.39× | 2,213g | 1,592g | #5 |
| BeefMeat | 1.38× | 29,372JPY | 21,217JPY | #9 |
| Other citrusFruit | 1.26× | 4,661g | 3,694g | #9 |
| Other alcoholAlcohol | 1.25× | 1,707JPY | 1,369JPY | #9 |
#1
Where this prefecture ranks #1
Items where Hiroshima ranked #1 among the 52 surveyed cities.
- Oysters
- Sauce
- Other prepared staple foods
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Hiroshima-style okonomiyaki
Main ingredients: Wheat flour, cabbage, pork, fried noodles, egg, sauce, green nori flakes
→ Sauce is 1.5× the national average in Hiroshima (2,056 mL, #1 nationally)
Kure-style niku-jaga (meat and potato stew)
Main ingredients: Potatoes, beef, shirataki noodles, onion, sugar, soy sauce
→ Beef is 1.3× the national average in Hiroshima (7,467 g, #9 nationally)
Hassun (eight-sun tray dish)
Main ingredients: Chicken, fish trimmings, taro, lotus root, carrots, daikon radish, burdock, dried shiitake mushrooms, konnyaku, tofu, thick fried tofu
→ Lotus root is 1.1× the national average in Hiroshima (1,127 JPY, #17 nationally)
Small sardine sashimi
Main ingredients: Small sardines (anchovies), soy sauce, ginger
→ Sardines is 1.1× the national average in Hiroshima (454 JPY, #23 nationally)
Kaku-zushi (square pressed sushi)
Main ingredients: Rice, salt-cured mackerel, egg, fish cake, shiitake mushrooms, chestnuts, sansho pepper leaves, carrot leaves, dried shrimp, denbu (seasoned
→ Shrimp is 1.1× the national average in Hiroshima (3,282 JPY, #13 nationally)
Octopus rice
Main ingredients: Rice, octopus, carrots, burdock, fried tofu
→ Octopus is 1.1× the national average in Hiroshima (1,253 JPY, #10 nationally)
DISHES
30 regional dishes from Hiroshima Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Uzumi (hidden ingredient rice)Au
Fukuyama City
"Uzumi" comes from the Edo-period custom of burying ("uzumeru") the ingredients beneath the rice to make the meal look modest...
Hassun (eight-sun tray dish)Wi
Kumano Town, Akitakata City
"Hassun" was eaten in areas with many Aki Monto (Jodo Shinshu Buddhist followers of western Hiroshima), combining mountain and...
Oyster dote-nabe (miso hot pot)Wi
Hiroshima City, Etajima City, Miyajima, Kure, Ondo area, etc.
The name "dote-nabe" has three possible origins, one being that miso is spread like an embankment ("dote") around the inside of the pot...
Wakegi nuta (green onion miso salad)Sp
Onomichi City, Mihara City, Kure City
Wakegi is a lily-family allium, a cross between green onion and shallot, milder than green onion...
Mobiri (mixed rice)
Otake City, Kure City
The name "mobiri" comes from the Hiroshima dialect word "moburu," meaning to mix or blend in...
Hiroshima-style okonomiyaki
Throughout Hiroshima Prefecture
Hiroshima-style okonomiyaki is made by thinly spreading wheat batter and piling on cabbage, pork, and fried noodles in layers...
Bishu-nabe (sake hot pot)Wi
Higashihiroshima City, Aki region
Bishu-nabe simmers chicken, chicken gizzard, pork, and vegetables with a simple seasoning of salt, pepper, and sake...
Sea bream rice
Fukuyama City, Onomichi City, Osakikamijima Town, and other Seto Inland Sea coastal areas
"Tai-meshi" is a local dish eaten mainly along the Seto Inland Sea coast, made by cooking a whole sea bream in the pot...
Tai-men (sea bream somen noodles)
Onomichi City, Hatsukaichi City, and other Seto Inland Sea coastal areas
Boiled somen noodles are arranged in wave patterns on a large platter, topped with whole simmered sea bream, sansho leaves, and cucumber...
Nigome (simmered vegetable medley)
Fuchu Town and other western areas
Azuki beans, daikon radish, carrots, dried shiitake mushrooms, burdock, lotus root, taro, fried tofu, and konnyaku...
Igisu tofu (seaweed jelly)Su
Mihara City, Onomichi City, Osakikamijima Town, Kure City, etc.
Igisu seaweed is simmered and dissolved with raw soybean flour, then set firm like agar, without added coagulants...
Sweet simmered arrowhead bulbsWi
Fukuyama City
Fukuyama City's sweet simmered kuwai (arrowhead bulb) is characterized by its sweet flavor from dashi, sugar, and mirin...
Kinako musubi (soybean flour rice ball)
Kitahiroshima Town
"Kinako musubi" is a round rice ball filled with pickled plum or thinly sliced salted kelp, coated in roasted soybean flour...
Deep-fried nebuto fish
Fukuyama City
"Nebuto" is a white-fleshed fish about 3-5cm long caught mainly in the Seto Inland Sea, generally known as...
Kaku-zushi (square pressed sushi)SpAuWi
Geihoku region, from Hiroshima City to Kitahiroshima Town and Akitakata City
A type of pressed sushi made by packing vinegared rice and toppings into a square wooden mold, found in the Geihoku region from Hiroshima City's Asakita ward...
Small sardine sashimi
Ondo and Kurahashi, Kure City
"Ko-iwashi" refers to anchovies, long known in Hiroshima under this local name...
Octopus rice
Mihara City, Onomichi City, Fukuyama City
"Tako-meshi" is rice cooked together with octopus, originally made by fishermen on board with freshly caught octopus...
Azuma (vinegar-cured sushi)AuWi
Onomichi City, Fukuyama City
Nigiri sushi made with vinegar-cured mamakari fish. In place of vinegared rice, vinegar-seasoned okara is used as the base...
Kure-style niku-jaga (meat and potato stew)
Kure City
A typical niku-jaga centers on potatoes, beef, and onion, along with carrots and shirataki noodles...
Ebiko / rolled sushi
Onomichi City
"Ebiko" is made by peeling and finely mincing boiled small shrimp with a knife, then seasoning with sugar...
Eba-maki (rolled sushi)
Eba district, Naka Ward, Hiroshima City
A nori roll long eaten in the Eba district of Naka Ward, Hiroshima City, an area with a long history of nori cultivation...
Hiroshima greens rice ball
Throughout Hiroshima Prefecture
A rice ball wrapped in pickled Hiroshima greens, a type of napa cabbage in the brassica family...
Gyohan (fish rice)
Takehara City
"Gyohan" is grilled and flaked white fish arranged with shredded egg crepe, mitsuba, shiitake mushrooms, shrimp, nori, and...
Ohira (simmered vegetable and chicken stew)Wi
Otake City
A simmered dish from Otake City combining root vegetables like taro, lotus root, carrots, daikon radish, and burdock with chicken...
Nina (simmered shredded daikon)
Fukuyama City
Shredded daikon radish takes center stage, stir-fried with fried tofu, thick green onion, and dried sardines in soy sauce...
Oyster zoni (New Year's soup)Wi
Aki region, Etajima City
Oyster zoni is a clear soup of dried sardine, kelp, and bonito dashi with oysters, yellowtail, and vegetables...
Oyster rice
Etajima City
Developed around Etajima City, an area known for oyster farming, this dish makes full use of the oysters' rich flavor...
Iga mochi (rice-studded mochi)Au
Kure City
Sweet azuki bean paste is wrapped in a skin made of glutinous rice or rice flour, topped with colorful grains of glutinous rice...
Conger eel rice
Miyajima, Hatsukaichi City; Hiroshima City
Grilled, glazed conger eel is sliced and laid over dashi-cooked rice...
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