[Nagoyankee]

Sakes

Left: "Kyoto Sen-nen" ("Kyoto 1,000 years"). Grade = Junmai Daiginjo (highest grade)

Right: "Momo No Shizuku" ("Peach Drops"). Same grade as above. OMG!

Teas

From left to right:

Uji-cha (regular green tea from Kyoto). For daily use, maybe. I'm sure that you eat salmon often. Get a small bowl of cold rice (preferrably short-grained). Place (flaked) salted, roasted salmon on top and pour hot tea made from this. You can also use Japanese pickles instead of salmon. This is called ocha-zuke. Our favorite quick meal here in Japan.

Sen-cha (broiled tea from Kyoto) Should be quite nice.

Genmai-cha (brown rice tea) Robust flavor. Try drinking this cold, too. (my own preference)

Upper-grade Sen-cha. I'd serve this one to special guests.

Flavored Salts

Left: deep-water salt + powdered bamboo shoot charcoal. Not sure how to use this. Never seen it before.

Right: deep-water-salt + powdered green tea (the kind used in tea ceremony)
Only top restaurants use this. Try eating tempura with this (with no dipping).

Spices

Left: Sanshou (Japanese pepper). To be sprinkled on Japanese-style BBQ eel. The other use I know is to sprinkle on Nagoya-style red-miso soup. Doesn't taste good on other type miso soup.

Middle: Ichimi (red pepper). Good with any kind of miso soup. Great on Udon and Soba and also Yakitori.

Right: Pepper. Good on ramen and just about anything non-Japanese. This you could have bought at home!

Furikake

On left is Yuba. Wasabi on right. Each can be sprinkled on hot white rice. Again, preferrably short-grained.　Should be good for onigiri as well.