| 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．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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| 3．Mitsuya Cider |
| Mitsuya Cider (三ツ矢サイダー, Mitsuya Saidā) is a Japanese carbonated soft drink,[1][2] created in 1884 and acquired by Asahi Soft Drinks in 1972.[3] While branded as a "cider", the East Asian use of "cider" refers to a very different drink from that typically referred to in English: the basic flavor can be described as a cross between a lemon-lime drink and Ginger Ale, though Asahi has come out with additional flavors, including grape, lemon, mikan and white peach. Occasionally, Mitsuya Cider will release its "White Cider" version with its own variations, which include "White Cider with Melon". In 2020, Asahi re-released a Showa-era flavor, "Lemola" for a limited time (still available in mid-2022). Lemola is a lemon-lime flavor. |
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| 4．Akashiyaki |
| Akashiyaki (明石焼き) is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Modern style akashiyaki first started selling in the Taishō period by a yatai shopper Seitarō Mukai. [1] |
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