Hitsumabushi is an eel dish specialty of Nagoya. It is served with rice in a small box, and can be eaten three ways. First, just the eel and rice; second, with green onions and nori, and third, with tea or soup stock poured over it.
Satsuma-age is a dish made of fishcake and flour mixed to make a compact paste that is solidified through frying. It is a paste made from fish and seasoned with salt, sugar, and other spices and molded into several shapes.
Takuan is a popular traditional Japanese preserved vegetable made from daikon. In addition to being served alongside other types of tsukemono, it is also enjoyed at the end of meals as it is thought to aid digestion.
Nukazuke are a type of Japanese pickle made by fermenting vegetables in rice bran. Almost any edible vegetable may be pickled through this technique, though traditional varieties include eggplant, daikon, cabbage, and cucumber. The taste of nuka pickles can vary from pleasantly tangy to very sour, salty and pungent. These pickles also retain their crispness which adds to their popularity.