1. A food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness.

2. An East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of  soybeans, roasted grain, brine, and molds.

3. An edible seaweed mostly from the family Laminariaceae and is widely eaten in East Asia.

4. A dried, fermented, smoked, and shaved fish. This fish used as an inexpensive substitute for skipjack tuna. Also known as Katsuobushi in Japanese.

5. A traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and sometimes rice, barley, seaweed, or other ingredients.

6. An edible vegetable oil derived from sesame seeds.