aki ), ▁oct opus ▁( t ako ), ▁squ id ▁and ▁c utt le fish ▁( ika ) ▁ ▁Veg et able ▁ ▁on ion , ▁egg ▁plant ▁( nas u ), ▁b am bo o ▁shoot ▁( t aken oko ), ▁ok ra , ▁tom ato , ▁pot ato , ▁sweet ▁pot ato , ▁Chinese ▁y am ▁( n aga imo ), ▁bell ▁pe pper ▁( p ī man ), ▁lot us ▁root ▁( ren kon ), ▁greater ▁bur d ock ▁( g ob ō ), ▁p ump kin ▁( k ab och a ), ▁bro cc oli , ▁as par ag us , ▁sh i it ake ▁m ush room , ▁gar lic ▁and ▁sh ish ito ▁pe pper ▁ ▁Product s ▁and ▁prepared ▁ ▁fish ▁products : ▁ch iku wa , ▁han pen ▁and ▁kam ab oko ▁ ▁da iry : ▁hard , ▁cre am , ▁and ▁sm oked ▁che eses ▁ ▁prepared : ▁bell ▁pe pper ▁stuff ed ▁with ▁min ced ▁p ork , ▁as par ag us ▁wrapped ▁with ▁ba con ▁stri ps , ▁ch iku wa ▁filled ▁with ▁hard ▁che ese , ▁mo chi ▁rice ▁c akes , ▁d um pl ings ▁including ▁J ia oz i ▁( gy ō za ), ▁sh ū mai , ▁and ▁ben i ▁sh ō ga ▁pick led ▁g inger ▁root ▁colored ▁bright ▁p ink ▁ ▁Ge ographical ▁vari eties ▁ ▁Os aka ▁area ▁▁ ▁The ▁origin ▁of ▁k ush i age ▁is ▁said ▁to ▁be ▁served ▁at ▁food ▁bars ▁in