Oysters
Hiroshima oysters are prized for being large, creamy, and mild. They are eaten raw with citrus, grilled in the shell, breaded and deep-fried as kaki furai, or simmered in a miso-lined hot pot called kaki-dote-nabe.
SUSHI & SASHIMI
ABOUT
Hiroshima oysters are prized for being large, creamy, and mild. They are eaten raw with citrus, grilled in the shell, breaded and deep-fried as kaki furai, or simmered in a miso-lined hot pot called kaki-dote-nabe.
DIETARY NOTES
VegetarianVEGETARIAN
Not vegetarianHiroshima oysters — raw, grilled, or deep-fried as kaki furai, which adds a wheat-and-egg batter.
PorkPORK
No pork in the standard version.
AlcoholALCOHOL
No cooking alcohol (mirin / sake) in the standard version.
AllergensCOMMON ALLERGENS
ShellfishWheat / glutenEgg
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
DETAILS
OriginORIGIN
Farmed in Hiroshima Bay since the 1500s; the prefecture now produces well over half of Japan’s oysters, with the season running roughly October to March.
How to EatHOW TO EAT
At oyster huts (kaki-goya) near the coast you grill them yourself by the basket. In the city, kaki furai sets and dote-nabe are the standard restaurant options.
FrequencyFREQUENCY
Moderate — Seen at specialty shops
PricePRICE
¥1,000〜¥2,500