| 1．Dried turnip |
| Dried turnip (dried radish) (simplified Chinese: 萝卜干; traditional Chinese: 蘿蔔乾; pinyin: luó bō gān; alternative simplified: 菜頭乾) is one kind of pickles in China, also a kind of vegetables with unique flavor. It is rich in both Vitamin B and iron. Dried turnip is usually made around the winter solstice. Turnips are cleaned before solarization. Then the turnips are mixed with salt and put into a jar with a big rock upon them. One week later, turnips are taken out and dried in the sun again. Then the turnips are squeezed until no water can be squeezed. Next, turnips should are soaked in boiling brine. The turnips are again squeezed and dried in the sun until they become golden yellow. The last procedure is to put turnips into a clean jar. Half a year later, they can be tasted.[citation needed] |
| Wikipedia Details |
| 2．Charybdis feriata |
| Charybdis feriata, the crucifix crab, is a species of swimming crab in the family Portunidae.[1] It is found in the tropical and subtropical Indo-Pacific region. |
| Wikipedia Details |
| 3．Momordica charantia |
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. |
| Wikipedia Details |
| 4．Torisashi |
| Torisashi is a Japanese dish of thinly sliced raw chicken breast. If the chicken is lightly seared it is known as toriwasa.[1] It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi. Torisashi is a regional specialty to the island of Kyushu, specifically in Kagoshima and Miyazaki prefectures.[1] |
| Wikipedia Details |
| 5．Hyuganatsu |
| Hyuganatsu (Citrus tamurana, Japanese: 日向夏) is a citrus fruit and plant grown in Japan. The name comes from Hyūga, the ancient name of Miyazaki Prefecture in Kyushu, where the citrus is said to have originated, while "natsu" (夏) means summer. Hyūganatsu grown outside Kyushu are sometimes shipped under different names such as Konatsu (小夏), Tosakonatsu (土佐小夏), or New Summer Orange (ニューサマーオレンジ). |
| Wikipedia Details |
| 6．Hebesu |
| Hebesu or hebezu (平兵衛酢) is a small Japanese citrus fruit. It is green in color, rich in acid and reported to have high amounts of a specific flavonoid which supposedly has anti-cancer properties.[2][3] The fruit is considered a local delicacy of Hyūga, Miyazaki. It has been claimed it is similar to both kabosu (Citrus sphaerocarpa) and sudachi (Citrus sudach) but the fruit is not as well known outside Miyazaki Prefecture.[4][5] Supposedly, the fruit was initially found during the Edo period by a Chōsokabe Heibei, from whom the fruit got its name (which means "Hebe's vinegar"). Chōsokabe began growing it on his land in what is now the Nishikawauchi Tomitaka area of Hyūga city.[6] |
| Wikipedia Details |
