Cold, as applied to sake.

Cold noodles with slices of meat and vegetables in vinegary sauce.

The spine of the anago, or conger eel. In certain tempura dishes, the spine is considered a great delicacy and is served up with the tempura eel. It is curled and deep-fried until it is crisp and crunchy.

On the bone

Chef's dish of the day

An aemono dish, or cooked dressed salad, of spinach cooked and dressed with sesame paste mixed with a little soy sauce and sugar.