Seasonal Delicacy Alert: Hiroshima Oyster Festival Kicks Off with Sweet & Juicy Treats

Hiroshima Prefecture, facing the Seto Inland Sea, is the birthplace of Japanese oysters, boasting the highest production in the country. Its oysters are renowned for their plump texture and rich, delicious flavor. Winter’s cold climate yields particularly high-quality seafood oysters, making it the best season to enjoy these delicacies. From December to March during the peak season, Hiroshima is filled with a joyful atmosphere of oyster indulgence. Restaurants offer a variety of oyster-based dishes, and various regions host grand oyster festivals to celebrate.

It is said that since the Yayoi period, residents of Hiroshima have had the tradition of catching and eating wild oysters, eventually transitioning to artificial cultivation methods. Today, the inland sea’s oyster farming industry is thriving, with over 500 to 600 farms just within Hiroshima Bay. This year’s exciting oyster festivals include events such as the “Kure Marine Products Festival,” the “26th Miyajima Oyster Festival,” and the “20th Hiroshima City Marine Products Festival,” where locals can feast on the fresh taste of oysters.

The “Kure Marine Products Festival” takes place on February 11 from 10:00–15:00 at Kure Central Park, where you can purchase oyster dishes such as fried oysters, oyster rice, and grilled oysters with scallions. Don’t miss the chance to try dried seafood and anchovies, among other marine products. Freshly grilled oysters in their shells and free tastings of oyster donabe hot pot are also available on-site, attracting many food enthusiasts over the years and filling the festival grounds with lively energy. The “Miyajima Oyster Festival” is held on February 13 and 14 starting at 10:00 in front of Miyajima Pier, continuing until the succulent oysters sell out. You can buy and eat freshly shucked oysters on the spot, and enjoy traditional kagura performances on the event stage.

In addition to selling grilled oysters in their shells and oyster porridge, the “Miyajima Oyster Festival” also offers hands-on experiences like oyster shucking and nori seaweed making, along with displays of yellowtail flounder juveniles. On February 28 at the Hiroshima City Marine Products Promotion Center, free samples include black sea bream miso soup, sashimi, okowa (rice cooked in a konbu broth), sea cucumber, and seaweed. If you miss this year’s oyster festivals, Hiroshima Prefecture is home to many authentic oyster restaurants loved by locals and frequently visited by tourists even with luggage in hand. From butter-grilled or simply seared oysters, to fried oysters or donabe hot pot seasoned with oysters, feel free to pick a spot and dig in to your heart’s content.

2010 Hiroshima Oyster Festival
Kure Marine Products Festival
Time: February 11, 10:00–15:00
Location: Kure Central Park (next to the Kure City Gymnasium, Hiroshima Prefecture)

26th Miyajima Oyster Festival
Time: February 13 & 14, 10:00–until sold out
Location: In front of Miyajima Pier (Miyajima-cho, Hatsukaichi City, Hiroshima Prefecture)

20th Hiroshima City Marine Products Festival
Time: February 28, 2010, 10:00–14:00
Location: Hiroshima City Marine Products Promotion Center (8-5-1 Shokou Center, Nishi-ku, Hiroshima City, Hiroshima Prefecture)

Read more: Try an oyster-flavored okonomiyaki (provided by Tripass Sightseeing Family)