Hiroshima Oyster Stew in a clay ceramic bowl

Hiroshima Oyster Stew

When oysters are in season and it is cold outside, nothing tastes better than some hot oyster stew. Try this delicious and hearty oyster stew made with dashi, celery, onion, fresh cream, butter, and of course plenty of oysters.

Hiroshima Oyster Stew is a Japanese and Cajun fusion stew that I prepare using fresh oysters from Hiroshima.

This stew is loaded with flavors that blend together perfectly and would fit in at an Oyster Shack on the Louisiana Bayou or at an upscale Seafood Restaurant in downtown Hiroshima.

I love oyster season because it is a great time to cook up soup, stew,  gumbo, and even smoked marinated oysters using fresh and delicious seafood.  In Japan, Hiroshima is famous for their delicious oysters and every winter I take a trip down and pick up several pounds to bring back home and prepare,

Oyster Stew is a favorite in the United States Deep South, and when prepared with Hiroshima oysters it makes an amazing meal that will warm you up on a cold day.  I use Konbu dashi to cook the oyster in which enhances the flavor.

Oyster Stew is a cream based stew that uses a little milk and cream, some veggies and flour, but mostly delicious oysters.  The juice from the oyster cooks into the stew which infuses it with a unique flavor.

This incredible stew can be served with oyster crackers or saltines, and salt, pepper and hot sauce to taste.

Hiroshima Oyster Stew

As the name implies, I make this stew with fresh oysters farmed in Hiroshima Japan.  I first learned to cook this stew from a friend of mine who lives on the United States Mississippi Gulf coast, and then I adapted it for Japanese cooking over time.  If you can’t get Hiroshima oysters, try to find large oysters – they will shrink a little when they are cooked.  I use Konbu (kelp) dashi in this recipe that enhances the flavor of the oyster but is not at all overpowering.

10 minutes 25 minutes Serves 3
PREP 10 minutes
COOKING 25 minutes
YIELD Serves 3
Hiroshima Oyster Stew in a clay ceramic bowl


  • 2 cups of shucked oysters (about 520g)
  • 2 cups of whole milk (400ml)
  • 1 cup of half and half cream (200ml)
  • 1 cup of prepared konbu dashi (200ml)
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 TBSP flour
  • 3 tsps lightly salted butter
  • 1 tsp coarse ground black pepper
  • 1 tsp sea salt


  • Sauté the onions and celery in a large fry pan over medium high heat for 7-8 minutes until the onion is soft and tender.

  • Add in the flour.  Stir in until completely combined and there are no lumps of flour.  Stir in the dashi.

  • Reduce until the mixture is thickened and bubbly.  Lower the heat to medium.

  • Add in the oyster and lightly stir for 5 minutes until the edges of the oysters begin to curl.

  • Stir in the milk, cream, salt and pepper.  Continue to heat over medium but do not boil!  Boiling will cause the cream and the milk to curdle.  Once the stew is hot, reduce the heat to low and simmer for 10 minutes stirring occasionally.

  • When the stew is completely heated through it is ready to serve.

  • Serve with soda crackers or oyster crackers.  Add hot sauce, salt and pepper to taste.


  • Refrigerate leftovers for up to three days.  Reheat over low heat.
  • Oyster drippings can be used in place of the dashi.  If using the salty drippings there is no need to add additional salt while cooking.

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