Chichi Dango
Green Tea Kanten
Milk-Almond Kanten
Passion Fruit Kanten
Guava Kanten
Lemon Kanten
Okoko (Base for Pickling Vegetables)
Kaibashira No Tsukudani (Scallops cooked in Shoyu)
Tsukemono (Base for Preserving Vegetables)
Konbu No Tsukudani (Seasoned Seaweed)
Hanagiri Daikon No Hari-Hari Zuke (Pickled Dried Turnips)
Pickled Ginger
Hakusai No Sokuseki Zuke (“Quickie” Pickled Won Bok)
Shiso No Mi Tsukudani
Watercress-Turnip Relish
Moyashi No Su-Karashi Ae (Pickled Bean Sprouts)
Daikon To Daikon No Ha No Tsukemono
Kurome
Katsuo No Namaboshi