Magaki (Japanese oyster), for which Hiroshima is famous, is usually used for kaki furai, but after its season (from fall to winter), iwagaki (another type of oyster) in turn comes into season (spring to summer), allowing us to eat kaki furai throughout the year.
カキ(貝)は主にマガキ（名産地として広島が有名）を使用するが、旬の時期（秋から冬）以降はイワガキ（春から夏）が替わって旬を迎えるのでほぼ通年カキフライを食べることはできる。