Aki no Miyajima Tours and Travel Specialties, Souvenirs, and Accommodation Information

Oyster farming is also carried out in the coastal areas and islands around Hiroshima Bay, as well as Miyajima. The size of the shell and meat of oysters varies depending on the place of origin, but Hiroshima oysters have small shells but the meat is large and firm considering the shell, and is said to have a "rich flavor." The peak season for oysters is from January to Feb., but in recent years, summer oysters, which are caught in the summer, have appeared, making it possible to eat delicious oysters all year round.

The rice scoop, which is similar in shape to the biwa (Japanese lute) held by Benten, is said to be an auspicious item that brings good luck, fortune, and victory, as it is said to "scoop up rice, take rice" and "take rice from the enemy." It is characterized by not transferring any aroma to the rice, and rice grains not easily sticking to the scoop, making it one of Miyajima's most traditional souvenirs.

Momiji manju are made in the shape of an autumn leaf, which is both the prefecture's flower and the tree of Miyajimacho. Castella dough is usually stuffed with smooth bean paste, but other fillings such as bean paste, cream, and cheese are also becoming more and more popular. There are also chocolate, matcha, chestnut, potato, fruit, fried, and ice cream varieties. There are currently about 20 manufacturers on the island, each with their own unique style. Why not go on a tour of the Momiji manju shops yourself?

Conger eel, along with oysters, is renowned as one of Miyajima's signature flavors. It is known for its thick meat and rich fat. Conger eel can be eaten all year round, but it is said to be especially delicious from the rainy season to midsummer and during the cold months of Jan. and Feb..