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.

B-class classics
Fuchu Yaki
- 34Hiroshima
An okonomiyaki from Fuchu City in which minced beef or pork, cabbage, and noodles (soba) are layered and cooked crisp in the fat from the minced meat.

Ramen
Hiroshima Ramen
- 34Hiroshima
Ramen from around Hiroshima City with a light, brown tonkotsu shoyu soup simmered from pork bones and chicken bones

B-class classics
Hiroshima Tsukemen
- 34Hiroshima
Hiroshima tsukemen in which noodles chilled in ice water and boiled vegetables are eaten with a spicy dipping sauce flavored with chili pepper and chili oil.

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.

Ramen
Onomichi Ramen
- 34Hiroshima
Ramen from around Onomichi, Hiroshima Prefecture, pairing flat noodles with a soy sauce soup topped with floating pork back fat