It refers to a cultivated variety of edible rapeseed flower. The variety grown for eating its flower stalks and buds is called "Nanohana" (菜の花), while the variety used for its leaves and stems is called "Nabana" (なばな). In Japan, flower buds are more commonly used in cooking than leaves and stems. Nanohana is often prepared as Ohitashi (Japanese-style boiled greens) or mixed with mustard dressing. It can also be stir-fried, and Nanohana Peperoncino (oil-based pasta) is a popular dish. It has the characteristic nutty and slightly bitter taste of the Brassicaceae family. Since the bitterness intensifies once the flowers bloom, it is used before flowering. It is considered a seasonal ingredient that signals the arrival of spring.

In Japan, young burdock flower stalks are commonly used for cooking before the blooming of the early spring sakura flowers. These stalks are referred to as "fuki no tou" in Japanese, where "fuki" means burdock and "tou" refers to the flower stalk. The young burdock flower stalks themselves have a strong bitter taste and are usually eaten together with the leaf sheaths that surround them. They have a soft texture, unique aroma, and bitterness that add flavor to dishes. They can be prepared as tempura or stir-fried with miso to make burdock miso. Once the flowers bloom, the bitterness of the burdock flower stalks intensifies, making them unsuitable for consumption. During the period between spring and summer, burdock leaves are used to make burdock miso or cooked in soy sauce and sugar to create spicy burdock. In Korea, only burdock leaves and flower stalks are commonly consumed, so it is difficult to find the flower stalks for sale. However, influenced by the Japanese film "Little Forest" released a few years ago (where the main character prepares burdock miso using the flower stalks), there has been an increased demand for burdock flower stalks, and they can often be seen being sold by individuals on blogs and similar social media platforms.

Lily bulb (Yurine) is the edible bulb (scale-shaped underground stem) of a lily plant. It has a texture and taste similar to potatoes and is commonly used in dishes like chawanmushi (steamed egg custard). Because the bulb is made up of scale-like segments, it is peeled apart one layer at a time for cooking, and it looks like thick, white flower petals in dishes. Since many types of lilies are toxic, edible bulbs are taken from varieties with low toxicity such as Lilium auratum, Lilium lancifolium, and Lilium japonicum.

Kintoki carrots, with their vivid red color, are a type of Eastern carrot. They are long and slender, about 30 centimeters in length. Introduced from China to Japan in the 16th century, they were first cultivated in Kyoto as “Kyō Ninjin.” In 1877, the variety spread to Kagawa Prefecture, which now accounts for about 80% of the national production. They are also grown in various regions of western Japan, and the name varies by region—for example, “Kyō Ninjin” in Kyoto and “Kizu Ninjin” in Osaka. Due to their thin, elongated shape, they break easily and must be harvested by hand. Their long cultivation period and short harvest season also limit production. They are a winter vegetable available only during the harvest season. Compared to Western carrots, Kintoki carrots have a softer texture, stronger sweetness, and a milder carrot aroma. They hold their shape well when cooked, making them ideal for simmered dishes. Their distinctive red color plays an important role in Osechi dishes and Kyoto cuisine, where appearance is highly valued. This red color comes from lycopene—Kintoki carrots are said to contain even more lycopene than tomatoes, which are known for being rich in this pigment. However, their beta-carotene content is lower than that of the orange Western carrot.

The Japanese Spiny Lobster(Ise Ebi) is always a shrimp belonging to the family Iseidae, found in Ise Bay, Japan, the so-called Ise Ebi. Ise Ebi is always about 30 centimetres long and large shrimp, at first glance, looks like a lobster, but with no heavy crab claws and tentacles thick and long. The meat is finer, more flavoured than lobster, and costs about twice as much. The Ise Ebi cannot be farmed, and it is all-natural.It can be made into sashimi or baked whole. In Japanese cuisine, the leftover skin is also used to make a thick broth, and Miso soup, made from the old Ise Sea, is also famous.

Shirako refers to the milt (sperm sac) of fish, a highly valued ingredient in Japanese cuisine for its creamy and rich taste. Shirako is especially in season during winter and is often used in various dishes as a luxurious winter delicacy. Among them, fugu shirako is considered the finest, known for its smooth texture and delicate umami. Simple preparations like grilled shirako or shirako with ponzu sauce highlight its unique flavor. On the other hand, cod shirako is a more common variety. Creamy and flavorful, it is enjoyed in hot pot dishes, tempura, and steamed dishes. Cod shirako is also called "kumo-ko" (cloud child) due to its fluffy, cloud-like appearance, or "kiku-ko" (chrysanthemum child) because its shape resembles a chrysanthemum flower. Shirako is indispensable in winter Japanese cuisine due to its high nutritional value and unique flavor. In particular, fugu shirako, with its refined and rich taste, captivates many gourmets.

Kintoki carrots, with their vivid red color, are a type of Eastern carrot. They are long and slender, about 30 centimeters in length. Introduced from China to Japan in the 16th century, they were first cultivated in Kyoto as “Kyō Ninjin.” In 1877, the variety spread to Kagawa Prefecture, which now accounts for about 80% of the national production. They are also grown in various regions of western Japan, and the name varies by region—for example, “Kyō Ninjin” in Kyoto and “Kizu Ninjin” in Osaka. Due to their thin, elongated shape, they break easily and must be harvested by hand. Their long cultivation period and short harvest season also limit production. They are a winter vegetable available only during the harvest season. Compared to Western carrots, Kintoki carrots have a softer texture, stronger sweetness, and a milder carrot aroma. They hold their shape well when cooked, making them ideal for simmered dishes. Their distinctive red color plays an important role in Osechi dishes and Kyoto cuisine, where appearance is highly valued. This red color comes from lycopene—Kintoki carrots are said to contain even more lycopene than tomatoes, which are known for being rich in this pigment. However, their beta-carotene content is lower than that of the orange Western carrot.

Kujo green onion is a Japanese variety of scallion and one of the most iconic “Kyo-yasai” (traditional vegetables of Kyoto). The name "Kujo" comes from the Kujo area in Minami Ward, Kyoto, which has been known as a production site of high-quality green onions (aonegi) since the Edo period. Today, Kujo green onions are cultivated throughout Kyoto. There are two main types of Kujo green onions: the thinner Kujo Hosonegi and the thicker Kujo Futonegi. Generally, when people refer to "Kujo green onion," they mean the thicker Futonegi type. Although available year-round, Kujo green onions are especially flavorful in winter, when sugars accumulate inside in a slightly viscous form, enhancing their sweetness. They are also milder than regular green onions, with little pungency. Beyond being used as a garnish, they are often featured as a main ingredient in dishes like hot pots or vinegared dishes—such as nuta, in which blanched Kujo green onions are dressed with miso-vinegar sauce.

Kintoki carrots, with their vivid red color, are a type of Eastern carrot. They are long and slender, about 30 centimeters in length. Introduced from China to Japan in the 16th century, they were first cultivated in Kyoto as “Kyō Ninjin.” In 1877, the variety spread to Kagawa Prefecture, which now accounts for about 80% of the national production. They are also grown in various regions of western Japan, and the name varies by region—for example, “Kyō Ninjin” in Kyoto and “Kizu Ninjin” in Osaka. Due to their thin, elongated shape, they break easily and must be harvested by hand. Their long cultivation period and short harvest season also limit production. They are a winter vegetable available only during the harvest season. Compared to Western carrots, Kintoki carrots have a softer texture, stronger sweetness, and a milder carrot aroma. They hold their shape well when cooked, making them ideal for simmered dishes. Their distinctive red color plays an important role in Osechi dishes and Kyoto cuisine, where appearance is highly valued. This red color comes from lycopene—Kintoki carrots are said to contain even more lycopene than tomatoes, which are known for being rich in this pigment. However, their beta-carotene content is lower than that of the orange Western carrot.