Hiroshima has a rich culinary history shaped by its seaside location and the unfortunate events of the past. It is widely known for its oysters and anago (saltwater eel), both of which are integral to the local diet. After the atomic bombing in 1945, Hiroshima faced a significant food shortage. Over time, the city rebuilt and rejuvenated its rich food culture. The development of dishes such as Hiroshima-style okonomiyaki became an emblem of the city's resilience and creativity. Hiroshima is now renowned for its diverse and abundant array of local specialties, from seafood to sweets, reflecting a blend of traditional Japanese cuisine and innovative culinary practices.