The Japanese Spiny Lobster(Ise Ebi) is always a shrimp belonging to the family Iseidae, found in Ise Bay, Japan, the so-called Ise Ebi. Ise Ebi is always about 30 centimetres long and large shrimp, at first glance, looks like a lobster, but with no heavy crab claws and tentacles thick and long. The meat is finer, more flavoured than lobster, and costs about twice as much. The Ise Ebi cannot be farmed, and it is all-natural.It can be made into sashimi or baked whole. In Japanese cuisine, the leftover skin is also used to make a thick broth, and Miso soup, made from the old Ise Sea, is also famous.

Goma Dofu (Sesame Tofu) is a type of Japanese shōjin ryōri (Buddhist vegetarian cuisine), originally created and eaten by monks training at Mount Kōya in Wakayama Prefecture. Despite its name—“goma” meaning sesame and “dofu” meaning tofu—it contains no soybeans. The name comes from its tofu-like appearance. It is traditionally made using ground sesame and kudzu starch (kuzuko), specifically “honkuzu,” a high-grade starch made from 100% kudzu root. The sesame seeds are hulled and carefully ground until smooth, then mixed with water and kudzu starch and gently heated and stirred until thickened. The mixture is poured into molds and cooled to set. Although the process is labor-intensive, it is considered an important part of spiritual practice in temples where cooking is also viewed as a form of training. At home, goma dofu can be made more easily using store-bought sesame paste and potato or corn starch. It is typically served simply with wasabi soy sauce or vinegar-miso sauce, and is rarely used as an ingredient in other dishes like regular tofu.

Yuanyaki (幽庵焼き) is a Japanese grilling method where fish is marinated in a sauce called "Yuanyi" (幽庵地) before being grilled. Yuanyi is a marinade made by mixing soy sauce, sake, and mirin in a 1:1:1 ratio, with added slices of citrus fruits such as yuzu, sudachi, and kabosu. Yuanyaki is characterized by the refreshing flavor from the citrus aroma, and the commonly used fish includes sea bream, salmon, Spanish mackerel, and barracuda. If the ingredients are steamed instead of grilled, it becomes Yuanmushi (幽庵蒸し, Yuan Steamed). Yuanyaki dates back to the Edo period and is known to have been invented by Kitamura Yuan (北村祐庵), a tea master and gourmet.

Lily bulb (Yurine) is the edible bulb (scale-shaped underground stem) of a lily plant. It has a texture and taste similar to potatoes and is commonly used in dishes like chawanmushi (steamed egg custard). Because the bulb is made up of scale-like segments, it is peeled apart one layer at a time for cooking, and it looks like thick, white flower petals in dishes. Since many types of lilies are toxic, edible bulbs are taken from varieties with low toxicity such as Lilium auratum, Lilium lancifolium, and Lilium japonicum.

"Candou," also known as "winged bean," is relatively large in size, measuring about 3 centimeters. Its shape resembles that of a winged beetle. Candou tends to wilt easily and become hard when exposed to air, so it is recommended to remove the outer shell before cooking. Candou is typically blanched or grilled with the outer shell intact before consumption.

"漬け物" (tsukemono) and "香の物" (kōno-mono) both refer to traditional Japanese pickled foods but have subtle differences. 漬け物 (tsukemono): This generally refers to vegetables or fruits pickled in salt, vinegar, soy sauce, etc. It is commonly served as a side dish. Examples include pickled cucumber or daikon radish. 香の物 (kōno-mono): This term is often used in tea ceremonies or in fine Japanese cuisine, referring to more refined and delicate pickles. They are usually aromatic and served as appetizers or palate cleansers. These tend to have a lighter, more delicate flavor compared to regular pickles. In simple terms, "漬け物" refers broadly to pickled vegetables, while "香の物" refers to the more elegant and aromatic varieties.