The capital of Hiroshima Prefecture, Hiroshima City, was completely destroyed by the tragic bombing of 1945, but has since grown out of devastation into a modern city, with only the memory of the Peace Memorial Park remaining. Backing onto the Chugoku Mountains, Hiroshima is now a modern city with six rivers flowing through its heart, sometimes called the “City of Water.” Across from the island of Shikoku, Hiroshima Prefecture and the beautiful Hiroshima Bay opens out onto the Seto Inland Sea with a smattering of smaller islands in-between. The iconic UNESCO World Heritage site of Miyajima Island, formally known as Itsukushima, is home to the huge red torii gate rising from its glorious waters.
Shelter from Shikoku and gentle wind from the inland sea makes the climate in Hiroshima Prefecture mild all year round, with great weather for producing the country’s highest quality lemons. Hiroshima Bay also grows Hiroshima’s famous oysters, enormous and succulent; they’re delicious served inside a slab of Hiroshima-style okonomiyaki (a savory Japanese pancake with layered ingredients). With over 50 breweries, the city of Hiroshima proudly owns the Saijo sake brewing district, protecting a fierce reputation as one of the top three sake-producing areas in Japan. Hiroshima Prefecture is also known for its delicious salt water eel, anago, drenched with a sweet soy glaze. There are also a number of local specialties within Hiroshima Prefecture. Onomichi is famous for its namesake ramen, and for being a picturesque filming location for a number of popular Japanese period films, while the ship-building port city of Kure is famous for its kaiji-kare, a special Japanese curry eaten every Friday by the Japan Maritime Self-Defense Force stationed along the inland sea. With access to mountains and sea, Hiroshima Prefecture is a less-traveled destination featuring a bounty of fine local foods.