| 1．Aplysiida |
| The order Aplysiida, commonly known as sea hares (Aplysia species and related genera), are medium-sized to very large opisthobranch gastropod molluscs with a soft internal shell made of protein. These are marine gastropod molluscs in the superfamilies Aplysioidea and Akeroidea. The common name "sea hare" is a direct translation from Latin: lepus marinus, as the animal's existence was known in Roman times. The name derives from their rounded shape and from the two long rhinophores that project upward from their heads and that somewhat resemble the ears of a hare. |
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| 2．Imoni |
| Imoni (芋煮) is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. Imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. In the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience stores maintain a stock of firewood and other supplies just for the occasion. |
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| 3．Chionoecetes opilio |
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. |
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| 4．Hikimi wasabi |
| Hikimi Wasabi (匹見ワサビ) is a variety of wasabi cultivated in Hikimi Town (now part of Masuda City), Shimane Prefecture, Japan. Wasabi cultivation in Hikimi began in 1818[a][4] and by the early Shōwa era (1926–1989) reached an annual production of 300 metric tons (330.7 US tons). Of the wasabi from Shimane, 90% came from the town of Hikimi[5][6]At the time, Shimane Prefecture was one of the top producers of wasabi in Japan.[5][6] The two top areas of wasabi production were Shizuoka Prefecture in the East and Shimane Prefecture in the West.[5][6] Hikimi's wasabi production declined due to numerous factors, including two large floods since the 1970s, recent generations of farming families choosing different careers, and global warming.[5][6] In recent years, new residents of Hikimi have been attempting to revive the production of Hikimi wasabi.[5][7] In 2013, Shimane Prefecture produced 74.5 metric tons of wasabi (70.2 metric tons were soil-grown wasabi, 4.3 metric tons were water-grown wasabi). That is fifth most in Japan, but far behind the top three prefectures: Shizuoka (867.6 metric tons), Nagano (604.7 metric tons), and Iwate (432.7 metric tons).[8] Shimane Prefecture is known for its Hikimi wasabi. Due to this small amount, Hikimi wasabi is now considered to be fairly rare.[9] |
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| 5．Cellana toreuma |
| Cellana toreuma is a species of limpet, a marine gastropod mollusk in the family Nacellidae.[1][2] |
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