The Setouchi region, nestled around Japan’s Inland Sea, is a treasure trove of culinary delights. Known for its bountiful seafood, unique regional dishes, and exceptional sake, this area combines natural abundance with centuries-old traditions to create a gastronomic paradise.

The bounty of the Seto Inland Sea
Setouchi’s nutrient-rich waters are home to a wide variety of seafood, with oysters standing out as a star player. Hiroshima, in particular, is renowned for its plump and creamy oysters, cultivated in the ideal conditions of the Inland Sea. These oysters can be savoured in numerous ways: grilled over charcoal with a squeeze of lemon, fried to crispy perfection as kaki furai, or simmered in hearty stews like kaki no dote nabe, where they swim in a rich miso broth.

The region’s waters also yield an array of other seafood, such as snapper, octopus, and saltwater eel, which often feature in sushi, tempura, or as additions to Setouchi’s distinct regional dishes.

Regional okonomiyaki, sushi, and ramen
No culinary exploration of Setouchi would be complete without trying Hiroshima-style okonomiyaki, a savoury pancake layered with cabbage, noodles, and a choice of meats or seafood, topped with a sweet-savoury sauce and a sprinkling of seaweed and bonito flakes. Unlike the Kansai style, where ingredients are mixed into the batter, Hiroshima okonomiyaki is meticulously layered, offering a textural contrast in every bite.

In Okayama, you’ll find barazushi, a beautifully arranged dish of sushi rice topped with fresh seafood, vegetables, and egg, showcasing the region’s devotion to harmony and visual appeal in its cuisine.

The perennial favourite ramen appears in several guises around the region. In Onomichi and Tokushima, the ramen has a dark soup with a rich, meaty character, thanks to a good deal of pork fat. By contrast, the ramen on Ōshima on the Shimanami Kaidō features soup that’s almost transparent. Before serving, it’s topped with delicately flavoured snapper sashimi which is gradually cooked in the broth so that you can enjoy various textures as the meal proceeds.

Sake culture: Kobe vs. Hiroshima
The Setouchi region is also a major centre for sake production, with the sake of Hiroshima and Kobe offering distinct contrasts.

The soft water in Hiroshima contributes to a delicate, slightly sweet sake that pairs beautifully with the region’s seafood. Brewers from Saijō in Hiroshima are famous for their pioneering use of soft water brewing techniques, creating sake with a smooth, rounded flavour profile.

In contrast, sake produced in the Nada district of Kobe benefits from the region’s hard water, which is rich in minerals. It tends to be dry and robust, making it an excellent match for rich and savoury dishes.

One of the most important sake rice varieties in the region is Omachi, originally from Okayama. This heirloom rice is prized for its versatility and contributes floral, umami-rich characteristics to sake, appealing to both connoisseurs and casual drinkers.

Fruits of the inland hills
Beyond seafood and sake, Setouchi’s inland areas boast an array of fruits that thrive in the varied microclimates found here.

Known as the “Kingdom of Fruits,” Okayama is famed for its white peaches and muscat grapes, celebrated for their exceptional sweetness and juiciness.

On the coastal hillsides of Ehime and Hiroshima citrus fruits like lemons and mandarin oranges are grown in terraced orchards overlooking the sea. These fruits are not only delicious on their own but also find their way into jams, desserts, and regional beverages.

Cook with local people
Setouchi Tours has cultivated a network of friends in the agriculture, fisheries, and hospitality sectors. We offer custom tours where you can meet the producers while gathering the ingredients for a meal, and have the produce prepared right there for you. If you’re a dedicated foodie, you’ll probably want to help and learn the secrets of Japanese cooking. Naturally, what’s on offer will depend on the season, but whatever the time of year, you’re sure to learn some of the techniques of preparation and flavouring that make Japanese cuisine what it is.

So, pack your chopsticks and an appetite. The Setouchi region is ready to welcome you to its table.