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.

Zuwai Crab, also known as Snow Crab, is a highly popular seafood in Japan, especially known as a winter delicacy. Zuwai Crabs are mainly classified into two types: Opilio and Bairdi, and they inhabit the cold waters of the Sea of Japan and the North Pacific Ocean. The name "Zuwai" comes from the Japanese word for "narrow," referring to the crab's slender and long legs. Therefore, the legs of Zuwai Crab are thin and long, which is a distinctive feature. The meat of Zuwai Crab is delicate and tender, with a slight sweetness. It is commonly prepared through steaming, grilling, or as shabu-shabu, and can be enjoyed in various culinary styles. Particularly, Zuwai Crab is considered a luxury food ingredient, and many people look forward to it as a winter delicacy. In Japan, the Hokuriku region, especially Ishikawa and Fukui Prefectures, is famous for its high-quality Zuwai Crabs. These areas host Zuwai Crab festivals, attracting numerous tourists. Zuwai Crab plays an important role in Japanese culture and cuisine, widely cherished as a wintertime favorite.