The general term for sea bream fish generally refers to red sea bream. Sea bream is a very familiar fish in Japan. The red colour of red sea bream and the Japanese pronunciation (Tai) of sea bream is reminiscent of the festive めでたい, which means auspiciousness. Therefore sea bream is a fish that often appears on congratulatory occasions. Sea bream is also used in various dishes such as sashimi, aged kelp (昆布締め), grilled with salt, and stewed dishes. If you are a gourmet, you will not miss the delicious parts such as lip meat and cheek meat of seabream. A stew made with sea bream head is called "fish head stew".

Bamboo shoots are the tender shoots that emerge from the underground stems of bamboo during spring. They are known as "竹の子take no ko" in Japanese, which means "child of bamboo." Once bamboo shoots emerge above the ground, they quickly become tough and develop a bitter taste. Therefore, they need to be harvested when the tip of the bamboo shoot is just about to break through the ground. Freshly harvested bamboo shoots have a mild flavour and can be grilled whole over charcoal or lightly cooked as an ingredient in sashimi. In spring, you can often find them labelled as "朝堀筍asahori takenoko" (bamboo shoots harvested in the morning) in markets or restaurants. Bamboo shoots are widely used in Japanese cuisine and are commonly used in rice, stews, and stir-fries. They are typically boiled with rice water or baking soda to remove the bitterness before use.

"Candou," also known as "winged bean," is relatively large in size, measuring about 3 centimeters. Its shape resembles that of a winged beetle. Candou tends to wilt easily and become hard when exposed to air, so it is recommended to remove the outer shell before cooking. Candou is typically blanched or grilled with the outer shell intact before consumption.