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.

Shiso, a traditional Japanese herb, comes in two main types: green shiso (aojiso) and red shiso (akajiso). Green shiso is suitable for eating fresh and is commonly used as a garnish for sushi, sashimi, and in salads. Red shiso is used for coloring and flavoring pickled plums (umeboshi). The name "shiso" originates from ancient China, where it was used as a medicinal herb to cure illnesses, and it was also written as "purple herb." In Japanese cuisine, shiso is utilized in various dishes and drinks, including tempura, salads, pickles, shiso juice, and shiso shochu. Its refreshing aroma and unique flavor are indispensable in Japanese culinary culture.