Miyajima has been famous for producing conger eel since the Edo period. Since it lives in the mud deposits produced by oysters, it is a specialty of Miyajima along with oysters. Confucius rice is a staple food at Miyajima and Miyajimaguchi, and other processed products such as Confucius chikuwa are also sold.
Hiroshima Prefecture boasts the highest oyster production in Japan. We are far away from Miyagi Prefecture and boasts a market share of over 50%. Hiroshima's oyster farming is said to have begun in the 1500s. While farming is active in western prefectures such as Miyajima, it is also practiced in central and eastern prefectures. A brand whose oysters are cultivated during the autumn and winter seasons and whose trademark has been registered as the Hiroshima oyster. It has a small shell and a large body with a rich taste.
A local dish of Fukuyama, which has a sense of Ochazuke, made from kelp soup seasoned with soy sauce, small pieces of shrimp, tofu, and vegetables, and rice. Named after the ingredients were sunk under the rice. It is said that the common people, who could not openly eat luxury goods under the thrift order of the Edo period, ate while hiding their ingredients. In recent years, Fukuyama sea bream made from sea bream from Fukuyama and ice sea urchin with fruits under the shaved ice are also available.