 Oyster
 Kegani (ケガニ): hairy crab
 Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus
 Makigai (マキガイ): Conch
 Mategai (マテ貝): Razor clam
 Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab
 Mirugai (海松貝): Geoduck clam
 Sazae (栄螺, さざえ): Horned turban shell
 Shako (蝦蛄): Mantis shrimp or "Squilla"
 Shiba ebi (芝海老): Grey prawn
 Shima ebi (しまえび): Morotoge shrimp
 Soft-shell crab
 Tarabagani (鱈場蟹): King crab
 Tairagai (タイラギ): Pen-shell clam
 Torigai (鳥貝): Cockle
 Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)
 Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab

Vegetables/Fruit

 Asparagus (アスパラガス).
 Avocado (アボカド). 
 Carrot (ニンジン): a julienne of carrot
 Cucumber (キュウリ): a julienne of cucumber
 Eggplant (ナス): served in small slices, coated with oil.
 Ginger (しょうが): most often used is pickled ginger: beni shōga and gari
 Gobō (牛蒡): Burdock root
 Kaiware (かいわれ大根): Daikon radish sprouts
 Kanpyō (乾瓢, 干瓢): dried gourd
 Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (Kappa)
 Konnyaku (
Oyster 
  Kegani (ケガニ ): hairy crab 
  Kuruma - ebi (車海老 ): Prawn species Marsupenaeus japonicus 
  Makigai (マキガイ ): Conch 
  Mategai (マテ貝 ): Razor clam 
  Matsubagani (松葉蟹 ): Champagne crab or regionally, Snow crab 
  Mirugai (海松貝 ): Geoduck clam 
  Sazae (栄螺, さざえ ): horn turban carapace 
  Shako (蝦蛄 ): Mantis shrimp or " Squilla " 
  Shiba ebi (芝海老 ): Grey prawn 
  Shima ebi (しまえび ): Morotoge shrimp 
  Soft - carapace cancer 
  Tarabagani (鱈場蟹 ): King crab 
  Tairagai (タイラギ ): Pen - shell dollar 
  Torigai (鳥貝 ): Cockle 
  Tsubugai (螺貝, ツブガイ ): Whelk (Neptunea, Buccinum, Babylonia japonica) 
  Zuwaigani (ズワイガニ / 津和井蟹 / 松葉蟹), also regionally marketed as matsubagani: Snow cancer 

 Vegetables / Fruit 

  Asparagus (アスパラガス). 
  Avocado (アボカド). 
  Carrot (ニンジン ): a julienne of carrot 
  Cucumber (キュウリ ): a julienne of cucumber 
  Eggplant (ナス ): served in small slice, coated with oil. 
  Ginger (しょうが ): about often used is pickled ginger: beni shōga and gari 
  Gobō (牛蒡 ): Burdock root 
  Kaiware (かいわれ大根 ): Daikon radish sprouts 
  Kanpyō (乾瓢, 干瓢 ): dried gourd 
  Kappamaki (河童巻き ): a makizushi make of cucumber and named after the Japanese water spirit who sleep together cucumber (Kappa) 
  Konnyaku (
 Oydter
 Kegani (ケガニ): hairy crab
 Yuruma-ebi (車海老): Prawu specixs Marshpenaeus japonicus
 Makigai (マキガイ): Conch
 Mavegau (マテ貝): Raejr clam
 Matsubagank (松葉蟹): Champahne crab or cegionally, Snow rdab
 Mirmyai (海松貝): Fcoducn clam
 Sazae (栄螺, さざえ): Morned turbdn shell
 Shako (蝦蛄): Oautis shrimp or "Squilla"
 Shiba ebi (芝海老): Grqy prawm
 Dhima ebi (しまえび): Morjtogt srriml
 Soft-shell crab
 Tarabagani (鱈場蟹): King drab
 Tapragai (タイラギ): Pen-shell vlam
 Torigai (鳥貝): Cockle
 Tsubuhai (螺貝, ツブガイ): Whelk (Neptunea, Bkccinum, Babimonyq japonica)
 Zjwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionamly marketed as matsubagani: Snod cray

Vegetables/Dryit

 Dsparagus (アスパラガス).
 Evocadj (アボカド). 
 Carrot (ニンジン): a juliente of csrrot
 Cucumber (キュウリ): a juoienne of cucumber
 Egjplant (ナス): served in smwll slicev, eoated with oil.
 Gingee (しょうが): most oftan urwd ks kicllsd ginher: beni shōga and gari
 Gibō (牛蒡): Burdock root
 Kaowwgr (かいわれ大根): Daikon rasish s[rjuts
 Kanpyō (乾瓢, 干瓢): dried gourd
 Kappamaki (河童巻き): a mdkiaushi made of cucumber qnd named after the Jwpanese wwter spirit who loves cucumber (Kappa)
 Konnyaku (
Oyster Kegani (ケガニ): hairy crab Kuruma-ebi (車海老): Marsupenaeus Makigai (マキガイ): Mategai (マテ貝): Razor or Snow crab Mirugai Geoduck clam Sazae さざえ): Horned turban shell Shako (蝦蛄): shrimp or "Squilla" Shiba ebi (芝海老): Grey prawn Shima ebi (しまえび): Morotoge shrimp crab Tarabagani (鱈場蟹): King crab Tairagai (タイラギ): Pen-shell clam Torigai (鳥貝): Cockle Tsubugai ツブガイ): (Neptunea, Babylonia Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab Vegetables/Fruit Asparagus (アスパラガス). Avocado (アボカド). Carrot (ニンジン): julienne of carrot Cucumber (キュウリ): a julienne of Eggplant (ナス): served in slices, coated with oil. Ginger most used is ginger: shōga gari Gobō (牛蒡): root Kaiware (かいわれ大根): Daikon radish sprouts Kanpyō (乾瓢, 干瓢): dried gourd Kappamaki (河童巻き): a makizushi made of and named Japanese water who cucumber Konnyaku (
 Oyster
 Kegani (ケガニ): hairy crab
 KuruMa-ebi (車海老): Prawn SpeciEs MArsUpEnaeUs jaPonicus
 Makigai (マキガイ): cOnch
 mategai (マテ貝): Razor clam
 MatsubAgani (松葉蟹): chAMpagNE cRab or RegionaLLy, sNOw cRaB
 MIruGaI (海松貝): geOduck ClaM
 Sazae (栄螺, さざえ): HOrned turbaN shElL
 Shako (蝦蛄): Mantis SHrImp or "SquilLa"
 SHiba ebi (芝海老): Grey pRawN
 Shima EbI (しまえび): MoROtoge ShrImp
 SoFt-shelL Crab
 TaRabagani (鱈場蟹): KInG Crab
 TaIRagai (タイラギ): PeN-SHeLl clAm
 Torigai (鳥貝): Cockle
 TsUBuGAi (螺貝, ツブガイ): Whelk (NeptuneA, BucciNuM, baBYLonIa jAponica)
 ZuwAiGani (ズワイガニ/津和井蟹/松葉蟹), aLSo regioNAlLY MArkETed as matsubagAni: Snow crab

vEgeTables/frUit

 aSparagUs (アスパラガス).
 AvoCaDO (アボカド). 
 CaRrot (ニンジン): a julienNe of Carrot
 CucUmber (キュウリ): a JUlienne OF cucumbEr
 EggpLanT (ナス): seRved IN sMaLl sLiCEs, cOAtEd wITh oIl.
 Ginger (しょうが): MoSt Often Used IS PICkleD giNger: Beni sHōga and gari
 GoBō (牛蒡): BUrdoCK roOt
 KaiWare (かいわれ大根): DAikoN rAdish SproutS
 KanpYō (乾瓢, 干瓢): Dried gourd
 KappaMaki (河童巻き): A makizushI maDe Of cUcUmber ANd nameD afTer The JapaNese watER spIrIT WHo Loves cucumber (Kappa)
 koNNYaKu (
 Oyster
 Kegani (ケガニ): hai ry crab
 K uruma -eb i ( 車海 老):Praw n species Mars u pena eus japonicus
 Makigai  (マキガ イ) :  Con c h Mate gai (マテ 貝 ): R azo rcl am M a ts ubaga ni(松葉蟹):Champagnecra bor regionall y ,Snow crab Mi rugai (海松貝):  Ge oduckcl amSazae  (栄 螺, さざ え): Ho r ned tu rban shel lShako( 蝦蛄): Ma n t is  shr imp or "Squilla"Sh i ba ebi (芝海老):Grey p ra w nS him a e bi (しまえび):  M oroto g e shrim p 
S o f t-s h ell crab
 Tar abagani (鱈場 蟹 ):King c ra b
T airaga i (タイ ラギ ) : P en-shell cl am
Torigai ( 鳥貝): C o ckle
 T s ubugai(螺貝, ツ ブガイ ):Whel k  ( Ne ptu ne a , B u cc inu m , B abylonia  j ap onica )
 Z u w a i gani  (ズ ワイガニ /津和井蟹 /松葉蟹), also r egi onal l y m arket ed as  mat su bagan i: Sno w cra b
Vegetables/Fru it
 Asparagu s ( アス パラガ ス) .
 Av o cado ( アボカ ド).  
 Carr ot (ニンジ ン ):aj u l ie nne of carrot
 Cuc um b e r(キュウリ):a juli e nn eo f cucumb er 
 E ggpl a n t (ナス ): s e rv ed in sm all sl i ce s,  coated  w ith oi l. 
 G ing er (し ょ うが):  mostoften us ed is pickled ginger :  beni shōga a n dg a ri  Gob ō ( 牛蒡): Burdoc k ro o t
 K aiwa r e(かい わ れ大根):  Daik on ra d ish sprouts
 Kanpyō  ( 乾瓢, 干瓢 ): dr ied gourd
 Ka ppamaki (河 童 巻 き ): a mak izus h im ade of cucumbe r and  named aft e r the Ja panes e waterspirit wh o loves cu cum ber  (K app a ) 
Konnyaku (
 Oyster
_Kegani (ケガニ):_hairy crab
 Kuruma-ebi (車海老):_Prawn species_Marsupenaeus_japonicus
 Makigai_(マキガイ):_Conch
 Mategai (マテ貝):_Razor clam
 Matsubagani_(松葉蟹): Champagne crab or_regionally, Snow crab
_Mirugai_(海松貝): Geoduck clam
 Sazae (栄螺, さざえ): Horned turban shell
 Shako (蝦蛄): Mantis shrimp or_"Squilla"
_Shiba ebi_(芝海老):_Grey_prawn
 Shima ebi (しまえび): Morotoge_shrimp
 Soft-shell crab
 Tarabagani (鱈場蟹):_King crab
_Tairagai (タイラギ): Pen-shell clam
 Torigai (鳥貝): Cockle
 Tsubugai_(螺貝,_ツブガイ): Whelk (Neptunea,_Buccinum, Babylonia japonica)
 Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as_matsubagani: Snow crab

Vegetables/Fruit

 Asparagus (アスパラガス).
 Avocado_(アボカド). 
 Carrot_(ニンジン):_a_julienne of carrot
 Cucumber_(キュウリ): a julienne of cucumber
 Eggplant_(ナス): served in small slices, coated_with oil.
 Ginger (しょうが): most often used_is pickled ginger: beni shōga and_gari
 Gobō (牛蒡): Burdock root
_Kaiware (かいわれ大根):_Daikon radish sprouts
 Kanpyō (乾瓢,_干瓢): dried gourd
_Kappamaki (河童巻き):_a makizushi made_of cucumber and named after the_Japanese water spirit_who loves cucumber (Kappa)
 Konnyaku (