Foods with a sense of place.
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Local specialties
Anago Meshi
- 34Hiroshima
A Miyajima specialty in which kabayaki-grilled anago (conger eel) is laid over rice cooked in dashi.

Local specialties
Hiroshima-style Okonomiyaki
- 34Hiroshima
Layers of cabbage, noodles, and toppings cooked on a hot plate.

Local specialties
Hiroshimana Zuke
- 34Hiroshima
A pickle handed down mainly in the Kawauchi district of Hiroshima City, made by first rough-pickling Hiroshimana greens in salt and then giving them a main pickling with koji and other ingredients.

Local specialties
Kaki no Dote Nabe
- 34Hiroshima
A Hiroshima hot pot in which oysters are simmered while breaking down miso spread like an embankment (dote) around the rim of the pot.