| 1．Koshu (grape) |
| Koshu (甲州 kōshū) is a white wine grape variety that has been grown primarily in the Koshu Valley in Yamanashi Prefecture, Japan. Though long thought to be of exclusively European origin, it is now known to be a hybrid (probably naturally occurring) of Europe's Vitis vinifera and one or more East Asian Vitis species.[1][2] The name “Koshu” is a former name for Yamanashi and the present-day name of the main town in the valley where the majority of Koshu grapes are grown.[3] |
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| 2．Hōtō |
| Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles. |
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| 3．Tofu skin |
| Tofu skin, yuba, beancurd skin, beancurd sheet, or beancurd robes is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface.[4][5] The films are collected and dried into yellowish sheets known as tofu skin.[6][7] Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have a similar texture and flavor to some tofu products. |
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