Kaki meshi is a traditional rice dish from Hiroshima Prefecture, particularly associated with Etajima and nearby coastal areas where oyster farming thrives. Oysters have been part of Hiroshima’s food culture for centuries. Archaeological evidence from shell mounds indicates that people consumed them as early as the Jomon and Yayoi periods. Oyster farming began between the 1500s and 1600s, and today, Hiroshima produces about 60% of Japan’s total oyster harvest.

This dish is made by cooking rice together with kaki (oysters), allowing their rich umami to infuse the grains. The oysters are sauted with sake to enhance their depth of flavor. Hiroshima oysters are prized for their large size and bold taste, a result of the region’s ideal natural conditions.

Kaki meshi is enjoyed in homes, restaurants, and as a popular ekiben—boxed meals sold at train stations. It continues to be a beloved local specialty that showcases the deep connection between Hiroshima’s coastal environment and its culinary traditions.

It is believed that bishu nabe hot pot originated in Saijo, a famous sake-brewing district, in the eastern part of Hiroshima. In the past it was called bisho nabe when it started out as a staff meal for the sake brewers. The work of the sake brewers meant that their uniforms were often wet or bishonure. Bisho became a nickname for sake brewers and hence the name for the dish. Working in a sake brewery is a test of one’s strength. The nutritious bishu nabe, which means beautiful sake hot pot, is easy to make. When it was first made it included chicken which at the time was a precious ingredient. The chicken provided protein and the hot pot included vegetables, salt, and pepper. A generous amount of sake is poured into the hot pot and it is heated up. The alcohol evaporates so even children can enjoy bishu nabe.

The bishu nabe is simply seasoned so as not to affect the palate of the sake brewers. It’s common to dip the cooked ingredients into a beaten egg before eating, similar to the traditional way of eating sukiyaki. The sake, chicken, and vegetables make this an enjoyable umami-rich dish. Chicken provides inosinates, vegetables bring glutamates, sake has amino acids to create this hot pot layered with umami.