Written by hand, not generated. Dishes, markets, timing and prices for Hiroshima.
Facing the Seto Inland Sea, Hiroshima farms oysters heavily, and its okonomiyaki follows a method of its own. Where Osaka mixes the batter, Hiroshima layers the ingredients and puts fried noodles in the middle.
A thin batter layered with cabbage, sprouts, pork, noodles and egg. It takes fifteen to twenty minutes to cook.
Grilled, fried or steamed. Inland Sea farming keeps supply high, and winter prices low.
Grilled conger eel over rice — lighter than freshwater eel.
Cold noodles dipped in a chilli sauce, with the heat level chosen at ordering.
The Inland Sea islands grow lemons, so lemon seasonings and sweets are everywhere.
A building stacked floor by floor with okonomiyaki stalls.
The downtown covered street, dense with restaurants and cafes.
The approach on the island, lined with conger eel and grilled oyster stalls.
Okonomiyaki and ramen shops gathered inside the station building.
The evening drinking quarter.
What it costs — Okonomiyaki runs JPY 1,000-1,500, anagomeshi JPY 2,000-3,000, and a plate of grilled oysters JPY 800-1,200.
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