Lily bulb (Yurine) is the edible bulb (scale-shaped underground stem) of a lily plant. It has a texture and taste similar to potatoes and is commonly used in dishes like chawanmushi (steamed egg custard). Because the bulb is made up of scale-like segments, it is peeled apart one layer at a time for cooking, and it looks like thick, white flower petals in dishes. Since many types of lilies are toxic, edible bulbs are taken from varieties with low toxicity such as Lilium auratum, Lilium lancifolium, and Lilium japonicum.

Buri (鰤), which belongs to the genus of yellowtail, is a representative winter fish. It is a complex character used in Chinese characters. It is a blue fish with red flesh widely used as a key ingredient in sushi. Along with Bushiri and Kanpachi which are also members of the yellowtail family, they are known as the three brothers of yellowtail. During winter, large yellowtail measuring over 1 meter in size and with high oil, content are considered premium and referred to as Kanburi (寒ブリ). They are not as popular during the summer. On the other hand, Bushiri is in season during the summer. Yellowtail is also considered a rising star in the fish market. In Kanto, the young yellowtail is called Inada, while in Kansai, it is called Hamachi. However, the yellowtail raised in Kansai is shipped to Kanto under the name Hamachi, so in Kanto, farmed yellowtail is referred to as Hamachi.

Ponzu is a seasoning made from citrus fruit juice mixed with vinegar. It primarily uses juices from yuzu, lemon, sour orange, and green tangerine, giving it a refreshing flavor. Mixing ponzu with soy sauce is called "ponzu shoyu" or "ponzu soy sauce", but it's also simply referred to as ponzu. Typically, when people mention ponzu, they are most likely referring to the soy sauce mixed version. It's often used as a dipping sauce for shabu-shabu or hot pot dishes.

Tosa Vinegar (Tosazu) is a blended vinegar made by mixing vinegar, soy sauce, and sugar in equal parts (1:1:1), known as Sanbaizu, then adding dashi made from bonito flakes. It has a milder, more aromatic flavor than regular vinegar and is often used for fish dishes. The name “Tosa” comes from the Kochi region, famous for its bonito. When gelatin is added to Tosazu to create a jelly-like consistency, it becomes Tosazu Jure (Tosazu Jelly) — a modern sauce frequently used in Japanese cuisine. “Jure” is derived from the French word gelée, meaning jelly.