| 1．Rapana venosa |
| Rapana venosa, common name the veined rapa whelk or Asian rapa whelk, is a species of large predatory sea snail, a marine gastropod mollusc or whelk, in the family Muricidae, the rock shells. This large sea snail has become an invasive species in many different localities around the world. |
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| 2．Worcestershire sauce |
| Worcestershire sauce or Worcester sauce[1] (UK: /ˈwʊstər(ʃər)/ ⓘ WUUST-ər(-shər)) is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.[2] |
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| 3．Fried shrimp |
| Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles. |
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| 4．Ogura toast |
| Ogura toast (小倉トースト, ogura tōsuto) is a dish of thickly-sliced, toasted bread topped with ogura, a sweet jam made from adzuki beans. It is often served in cafés in Nagoya.[1] Ogura toast originated at the Mitsuba cafe in the Sakae area of Nagoya in 1921 (Taishō 10). A shopkeeper at Mitsuba noticed customers dipping their toast in zenzai (ogura porridge), and was inspired to create ogura toast in response.[1] Afterwards, the dish spread across Aichi to become a café staple.[2] |
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| 5．Konowata |
| Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. It is one of Japan's Chinmi (rare taste). The Noto Peninsula,[1] Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea. |
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| 6．Goheimochi |
| Goheimochi (Japanese: 五平餅) is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures.[1] Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin.[2] The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer.[3] The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to standard mochi.[4] |
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| 7．Asparagus bean |
| The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean.[1] It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean,[2] bodi, and bora.[3] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation. |
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| 8．Neverita didyma |
| Neverita didyma, common name the bladder moon snail or moon shell, is a species of predatory sea snail, a marine gastropod mollusc in the family Naticidae, the moon snails.[1] |
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| 9．Tenmusu |
| Tenmusu, also spelled as ten-musu,[1] is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp.[2][3] Tenmusu is sometimes included as a food in bento boxes.[1] |
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| 10．Hitsumabushi |
| Hitsumabushi is a local dish of Japan, consisting of thinly sliced unagi (eel) grilled in kabayaki style on rice. Hitsumabushi became common in the 1950s, when farm-raised eel became widely available.[1] |
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| 11．Black Thunder (chocolate bar) |
| Black Thunder (ブラックサンダー, Burakku Sandā) is a chocolate bar made and sold in Japan by the Yuraku Confectionery Company (有楽製菓株式会社, Yūraku Seika Kabushiki gaisha). It contains a cocoa-flavored cookie bar mixed with Japanese-style rice puffs, coated with chocolate. The manufacturer's suggested retail price is ¥30, before tax. The main advertising slogan translates to "Delicious taste in a flash of lightning!" The story of the Yuraku Confectionery Company and its Black Thunder bar has been treated in the Japanese business press as something of a modern-day rags to riches story. |
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| 12．Nagoya cuisine |
| Nagoya cuisine (名古屋めし, Nagoya meshi) is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. Although many dishes derived from local tradition, Nagoya cuisine has been inspired by foreign cuisines such as Italian cuisine, Taiwanese cuisine, Indian cuisine, and mainland Chinese cuisine. |
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| 13．Komeda Holdings |
| Komeda Holdings (株式会社コメダ) is a franchise that operates the Komeda Coffee Shop, a chain of sweet stores, and three bakeries in Japan. With 940 coffee shops, 12 restaurants, and 3 bakeries in Japan, over 30 branches in Taiwan and another in Shanghai, Komeda Holdings is a publicly listed Japanese corporation with an annual sales volume that exceeded 1.13 billion yen in 2022.[1] [2] |
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| 14．Ichibanya |
| Ichibanya Co., Ltd. (株式会社壱番屋, Kabushiki gaisha Ichiban'ya) is a Japanese food services company based in Ichinomiya, Aichi.[3] |
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