| 1．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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| 2．Yellow striped flounder |
| The yellow striped flounder (also known as the littlemouth flounder), Pseudopleuronectes herzensteini, is a flatfish of the family Pleuronectidae. It is a demersal saltwater fish that occurs in the temperate waters of the northwestern Pacific, from the Sea of Japan to the Kuril Islands, Sakhalin, Korea, the Yellow Sea, Gulf of Bohai and the East China Sea. It can grow up to 50 centimetres (20 in) in length, though commonly it reaches around 28.5 centimetres (11.2 in); its maximum recorded weight is 1.3 kilograms (2.9 lb) and its maximum reported lifespan is 15 years.[1] |
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| 3．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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| 4．Yonezawa beef |
| Yonezawa beef (米沢牛, Yonezawa gyū) is wagyū (Japanese beef) originating in the Yonezawa region of Yamagata Prefecture, Japan. Yamagata's government claims Yonezawa is considered one of the generally recognised three most famous beef brands in Japan, along with Kobe beef and Matsusaka beef,[1] but Ōmi beef may have a better claim to this distinction.[2] |
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