While traveling in Japan, you’ll soon find out that each region has its own specialties that locals take pride in and travelers — both domestic and foreign — are compelled to taste.

When it comes to the regional cuisine in Hiroshima, there are a few dishes they are especially proud of…

Psst! If you haven’t already checked out our guide to Japanese cuisine, bookmark it for later because it’s packed with info!

Hiroshima-style Okonomiyaki
This version is quite a bit different than the traditional Osaka-style okonomiyaki, as it includes yakisoba noodles. Plus, instead of being mixed together as it is in Osaka, the Hiroshima version is cooked in layers. Hiroshima locals are very proud of this dish and are often quick to tell you about its superiority to the version served by their northern neighbors.
Oysters
This region is responsible for two-thirds of all the oysters in Japan! So if you’re a seafood lover, belly up to an oyster bar for some freshly shucked goodness.

Momiji Manju
Manju is a type of Japanese cake filled with red bean paste. This style from Hiroshima and Miyajima is in the shape of a maple leaf, and is a local specialty.

Hiroshima Tsukemen
Tsukemen means ‘dipping noodles’, and is a type of ramen where the noodles and the broth are served separately, so you can dip each bite, as the name suggests. While you can find this dish all over the country, Hiroshima has a regional spin on tsukemen.

Not only are the noodles served separately from the broth, but in the “Hiroshima-style” of tsukemen ramen, the broth is cold and spicy. While it may sound strange to ramen traditionalists, this cold noodle soup is particularly nice in Japan’s hot and humid summer months.