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.