A large whelk, growing up to 10 cm (4 inches) in length. The meat is removed from the shell and boiled and incorporated into other cooked dishes.

Buffet. Originally the buffet was offered at the Imperial Hotel in Tokyo as a smorgasbord. They called this a "viking" meal and this slowly became corrupted to "baikingu".

Puréed umeboshi made from ume (described as a type of plum but actually an apricot) which are pickled in tubs of salt. Weights are placed on the fruit in the tubs, and after about 20 days the fruit is taken out and spread on mats in the sun. This process is repeated several times, and finally red shiso (perilla) leaves are added to the tubs to add fragrance and a soft red colour. The final result - umeboshi - can be kept for several years. Bai-niku has a sharp, salty flavour is used as a seasoning and added to dips and starters to give them tartness.

A round clam native to Japan with a light tan shell used raw for sushi or lightly cooked. It is essentially a hen clam, surf clam, round clam.

A variety of pea used for garnishing sashimi and vinegared salads. When the pods are harvested they are soaked in lukewarm tea until they open. The peas are then washed before using.

Coarse, cheap, green tea with large roasted leaves.

"Evening rice." Evening meal.