This post is also available in: 日本語
The Source of Hospitality: The Story of Water
Located in the heart of Hiroshima Prefecture, the city of Higashi-Hiroshima—specifically its central district, Saijo—welcomes visitors with a striking vista: iconic red brick chimneys reaching toward the blue sky and historic white-walled sake breweries standing with timeless dignity. As one of Japan’s three premier sake-producing regions, it is a sacred ground for the craft. Yet, what draws modern gastronomes here today is more than just the sake itself; it is the spirit of “water” and “fermentation” that hydrates and revitalizes the city’s entire culinary culture.
Gastronomy in Higashi-Hiroshima is defined, above all, by the story of its water. The pure fukuryu-sui(underground water) springing from the heart of Mount Ryuo is low in iron and has been cherished by sake brewers since ancient times as “magic water” that fosters healthy yeast. Walking through the city, you will find various spots where this brewing water gushes forth, free for anyone to collect, regardless of their background. This act of sharing the “water of life” is the very origin of the open-hearted hospitality found in Higashi-Hiroshima.
This bounty of water and the art of fermentation can be experienced in a modern style around the Saijo Sakakura-dori (Brewery District). Here, restaurants and cafes operated by traditional breweries propose a new “brewing table” that caters to diverse dietary styles.
“Everyone should be able to enjoy the benefits of fermentation, even if they don’t drink alcohol or have specific dietary habits.”
This philosophy is infused into every menu. For example, you will find vegan-friendly fermentation dishes that skillfully incorporate sake-kasu (sake lees) and koji. These dishes, which draw out deep richness and sweetness through the power of koji without any animal products, are surprising foodies from around the world. For those seeking Halal-friendly options, the city offers innovative cuisine that combines fresh local vegetables with traditional brewing techniques—carefully controlling alcohol content while maximizing the profound “umami” that defines Japanese tradition.
The gastronomic potential of Higashi-Hiroshima extends far beyond the brewery district into the vast countryside. The lush pastoral landscapes of Shiwa and the highland plateaus of Fukutomi produce “Made in Higashi-Hiroshima” crops that support the city’s gastronomy with their freshness and robust flavors. Visiting local markets and “Michi-no-Eki” (roadside stations), travelers can encounter vibrant vegetables nurtured by passionate producers and ethical processed goods crafted with care.
Furthermore, through the concierge-like services of Discover East Hiroshima, visitors can access immersive programs that go beyond simple sightseeing to touch the true passion of brewers and producers. The scent of the soil, the profound silence of the storehouses where koji breathes, and the crisp finish of the brewing water—when these elements connect, your journey in Higashi-Hiroshima evolves into “Retreat Gastronomy,” awakening a sense of well-being from within.
Gastronomy in Higashi-Hiroshima is about discovering the joy of being “brewed” over time. Amidst the streets watched over by red chimneys, traditional fermentation techniques blend with new culinary sensibilities, leading every traveler to a cup and a dish that offers true comfort. Different from the salty breeze of the coast, this is a story of gastronomy filled with the warmth of the earth—flowing quietly, yet powerfully, through the heart of the city.
Discover East Hiroshima: https://discover.east-hiroshima.info/
