| 1．Red onion |
| Red onions (also known as purple or blue onions in some mainland European countries) are cultivars of the onion (Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye.[1] Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods.[2] Red onions are available throughout the year and are high in flavonoids[3] and fiber (compared to white and yellow onions).[4] Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency.[5] |
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| 2．Ōgonkan |
| Ōgonkan (黄金柑, "golden citrus") or Ki-mikan (黄蜜柑, "yellow mikan") are the common names for a small sized variety of Japanese citrus, whose rind is of a characteristic "golden" bright yellow color. The variety has been published as the species Citrus flaviculpus by Chōzaburō Tanaka in his 160-species scheme, but this is considered an effort of a "splitter", as opposed to Swingle's classification system which is generally preferred in the West.[citation needed] |
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| 3．Kenchin-jiru |
| Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu.[1][2] It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine. |
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| 4．Shonan Gold |
| Shonan Gold (湘南ゴールド) is a hybrid Japanese citrus, with a characteristic "golden" bright yellow color. Though not completely seedless, the seeds are few in number.[1] The yellowness is inherited from its mother plant (seed parent), a small-sized variety known as Ōgonkan or "Golden Orange", which has been crossed with the Imamura unshiu variety of satsuma orange for size and other desired traits. The cultivar was developed by an agricultural experiment station run by the Kanagawa Prefecture.[1][2] |
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| 5．Tatami iwashi |
| Tatami iwashi (タタミイワシ) is a Japanese processed food made from baby sardines or shirasu (白子 / しらす) laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper. |
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