This is eaten since a long time in Japan. It is preferably sliced, grilled, and served on a bed of rice as “_____don” with rice in a round bowl, or “_____ no kabayaki,” which is just the grilled eel on a plate. Fill up the blank (both blanks fill the same).

_______ is a small saltwater fish that resembles a willow leaf, which is the direct translation of the little fish’s name. They are usually grilled or fried with the roe still in the fish, making for a surprise when biting into them.

This is made from fish that is first pressed, then steamed, to have a springy texture and only a slightly fishy taste. _________ comes in all sorts of shapes and colours, but the best ones are with a purple swirl in the middle – that particular kind is called “Naruto” and a staple ramen topping. Fill up.

_____ the bright orange salmon roe, is a favourite topping of sushi and rice bowls. Also referred to as “red caviar,” it is commonly eaten and not considered a luxury food at all – if anything, it’s a Japanese seafood staple that belongs in every “kaisendon,” or seafood bowl.

________is the Japanese word for pufferfish and the dish prepared from it can be lethally poisonous. It is said that Japanese chefs must undergo years of training to obtain a licence to prepare this dish and despite these precautions, numerous people die every year from an improperly prepared dish. Fill up the blank.