Hiroshima Oyster Production and Raw Oyster Culture
Hiroshima Prefecture, Chugoku — Hiroshima Bay oyster aquaculture from Edo period
Hiroshima Prefecture is Japan's dominant oyster-producing region, accounting for approximately 60–70% of national cultured oyster production. The specific conditions of Hiroshima Bay — sheltered, shallow, plankton-rich water fed by the Ota River system — produce the largest cultured oysters in Japan, with individual oysters growing to 3–4 times the size of Miyagi or Hokkaido specimens. Hiroshima oysters are grown on hanging raft culture systems (ikada), suspended from ropes in the bay — the high plankton density allows oysters to reach harvest size in 12–18 months (versus 3–4 years for wild oysters). The result is a plumper, slightly milder oyster compared to the more intensely mineral Matsushima variety: Hiroshima oysters have a clean, sweet brininess with good size but lower mineral intensity. The regional eating culture has developed around this abundance: kaki furai (oyster fry, breaded and deep-fried) is considered the city's most typical oyster preparation — the large Hiroshima oysters are ideal for the crumb coating, which would overwhelm a smaller Matsushima specimen. Hiroshima's oyster huts (kaki-goya) operating November through March along Miyajima and the bay shores serve raw oysters, kaki furai, kaki no dotenabe (miso-walled hot pot), and oyster rice (kaki gohan) directly to diners at counter seats, with the sea visible through open hut walls.