Ishikari-nabe / Ishikari hot pot with salmon, tofu and vegetables

A specialty nabe hot pot from the Ishikari region in Hokkaido. Along with salmon, produce for which Hokkaido is famous -- potatoes, onions and cabbage, and even butter as an option -- are added, making this dish unique.

Shimofuri “frosting” for quick-boil sealing

Shimofuri literally means "frosting," and is a technique to seal in umami, or savory taste. Shimofuri is often used for fish and meat. When used with fish, shimofuri also makes it easy to clean the surface of fish, including bloody lumps, membranes, scales and skin. It also eliminates the extra fishy smell in the final dish and helps fish pieces to stay intact in soup or broth. Shimofuri is a common prep method when making a soupy dish with fish and the fish is not grilled, sauteed or deep-fried as part of preparation. It is not necessary for dishes where fish is grilled or cooked with oil -- either sauteed or deep-fried -- because these processes can effectively conceal the fishiness in terms of both taste and smell.

Shungiku garland chrysanthemum

Glebionis coronaria

An edible chrysanthemum with a distinctive taste and aroma. This cold-season vegetable is a common ingredient in various nabe hot pots. It is also eaten raw as salad, blanched, sauteed, deep-fried, and so on. Just like with any strong-flavored vegetable, shungiku's taste softens somewhat when cooked or combined with oil or oil-rich ingredients such as nuts.

Arugura to mizuna no namuru / namul salad with arugula and mizuna

A combination of nutty arugula and slightly spicy mizuna, boosted by sesame oil and garlic.

Ebi to yurine-iri ganmodoki / deep-fried tofu patties with prawns and lily bulbs

Prawns and lily bulbs boost the flavor and texture of ganmodoki.

Yurine / bai he / dried lily bulbs

Lily bulbs are used in soup, steamed dishes, sautes and deep-fries, and are also a key ingredient in traditional confectioneries.

Fresh, premium, garden-size lily bulbs become available at many grocery stores in Japan in winter, usually starting in December. They are tasty -- subtly sweet with a faint bitterness -- and starchy like potatoes, and they are pricey.

Daikon no kawa no kinpira / kinpira saute of daikon radish skin

A tasty, crispy dish of daikon skin, which gets mildly sweet when sauteed. When I get very fresh daikon, I peel the skin a little thick (4-7mm) when making another dish and keep it in plastic wrap in the fridge.