Tempura is a dish made by dipping ingredients in a batter of flour, eggs, and water and then frying them. It is one of Japan's representative dishes. The name "tempura" is sometimes added after the name of the ingredient, such as "ebi-tempura" for shrimp tempura, "nasu-tempura" for eggplant tempura, and "chikuwa-tempura" for fish cake tempura. Tempura was originally a commoner's dish sold by street vendors. It is still widely available at supermarket delis and side dish stores and is a popular and approachable dish enjoyed as home cooking. However, specialized tempura restaurants have also increased. Tempura is also used in course dishes at high-end traditional Japanese restaurants called "ryotei," creating an image of a high-end dish. Seafood, vegetables, and mushrooms are the most commonly used ingredients for tempura, but nowadays, various ingredients are used to make tempura, including cheese, soft-boiled eggs, and bananas. When eating tempura, it is usually dipped in "tentsuyu," a soy sauce-based broth, or eaten by dipping it in salt. Some people also put grated radish in tentsuyu 天つゆ, or sprinkle lemon or yuzu juice directly on the tempura, which makes the oily tempura taste cleaner. Depending on the restaurant, the salt used for dipping may be variously flavoured, such as matcha salt, yuzu salt, or curry salt. There are also many dishes that use tempura as an ingredient. One of the most popular ones in Japan is "ten-don," a dish in which tempura is served on a bowl of rice with sauce poured over it. There are also "ten-musu," in which tempura is placed inside onigiri (rice balls), and "ten-soba,天そば" in which tempura is placed on top of soba (buckwheat noodles).

Zabuton is a part of the chuck roll of beef, located below the Kurashita. Specifically, it refers to the meat in the ribeye portion. This cut is located near the shoulder and is a rare part, with only about 3 to 4 kilograms obtainable from a single cow. Zabuton and Haneshita refer to the same part, known as Haneshita in Kansai and Zabuton in Kanto. The name "Zabuton" comes from its shape, which resembles a traditional Japanese cushion (zabuton). The name "Haneshita" literally translates to "below the wing," reflecting its anatomical position. Considering the cow's anatomical structure, Haneshita is located near the shoulder, between the torso and shoulder, under the "wing-like" structure. This part is known for being very tender and juicy compared to other parts of the chuck roll. It has a good amount of marbling, making it the "most marbled" part of wagyu beef. It is very popular for yakiniku (grilled meat) and steaks. Especially recommended for charcoal grilling or grilling, where you can enjoy its delicious aroma and taste.