| 1．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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| 2．Noshi |
| Noshi (熨斗) are a kind of ceremonial origami fold entirely distinct from "origami-tsuki". They serve as gifts that express "good wishes". Noshi consists of white paper folded with a strip of dried abalone or meat, considered a token of good fortune.[1][2][3] |
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| 3．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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| 4．Meyer lemon |
| Citrus × meyeri, the Meyer lemon (Chinese: 梅爾檸檬; pinyin: méiěr níngméng),[1] is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid.[2] Mature trees are around 6 to 10 ft (2 to 3 m) tall with dark green shiny leaves. The flowers are white with a purple base and are fragrant. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavor. The lemons contain a highly acidic pH of between 2 and 3. This acidity level allows for these lemons to be used as antibacterial and antiseptic cleaners. |
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| 5．Matsusaka beef |
| Matsusaka beef (松阪牛, Matsusaka-ushi, Matsusaka-gyū also "Matsuzaka beef") is the meat of Japanese Black cattle reared under strict conditions in the Matsusaka region of Mie in Japan. It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices.[1] |
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