1. Yokan:

The earliest yokan was a soup made from mutton, which was cooled and frozen to accompany meals. Later, with Zen Buddhism to Japan, because the monks do not eat meat, so they used red beans mixed with flour or kudzu powder and steamed, so yokan slowly evolved into a jelly-like food made of beans in Japan. Later, with the development of the tea ceremony, yokan became a famous tea ceremony.

2. Onigiri:

Traditional onigiri are triangular in shape. A pickled sour plum is wrapped in the onigiri and a piece of dried seaweed is wrapped around the outside, making it very easy to carry. There's a lot of care that goes into making the onigiri, and you need to dip your hands in salt when you squeeze them, making the onigiri feel more populist than sushi.

3. Wako:

There are many different types of Wako, including dumplings, sesame seeds, steamed buns, and gongyaki. The main ingredients include: rice, flour, red beans, sugar, kudzu powder, and according to different tastes add different special ingredients.

4. Senbei:

A Japanese rice fruit. They come in a variety of shapes, sizes, and flavors, usually savory, but also sweet. Senbei are often accompanied by green tea as a casual snack, and are offered to visiting guests as a polite refreshment.

5. Takoyaki:

Takoyaki, which originated in Osaka, Japan, was originally called "tako_ki (蛸_)" and is also known as takoyaki dumplings, and consists mainly of octopus, takoyaki powder, slices of shibori (柴鱼片), seaweed, salsa, takoyaki sauce, and so on.