| 1．Okonomiyaki |
| Okonomiyaki (Japanese: お好み焼き, listenⓘ) is a Japanese teppanyaki, savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger. |
| Wikipedia Details |
| 2．Parapercis sexfasciata |
| Parapercis sexfasciata, the grub fish, is a species of fish in the sandperch family, Pinguipedidae. It is found in the western Pacific Ocean from southern Japan to Taiwan and Indonesia. Parapercis sexfasciata reaches a total length of 12.0 cm (4.7 in).[1] |
| Wikipedia Details |
| 3．Haruka (citrus) |
| Haruka (Citrus tamurana × natsudaidai) is a Citrus cultivar grown in Japan and the Korean Peninsula. |
| Wikipedia Details |
| 4．Gionbō |
| Gionbō (祇園坊 or ぎおんぼう) is a wagashi (Japanese sweet). It resembles a dried persimmon, and is now made by filling gyūhi (a soft form of mochi) with bean jam, then sprinkling white sugar over it. In the time when sugar was an expensive rarity, dried persimmon, made by drying astringent persimmons (Japanese: shibugaki), was a precious sweetener, and it was very commonly used in many households. At that time, wagashi was made to showcase this fine fruit, and since then it has become one of the most familiar wagashi in Japan. |
| Wikipedia Details |
