This is "ankimo tofu" あん肝豆腐 or "monk fish liver terrine". It has smooth creamy texture bursting with ankimo flavor.
This is new item this year; "Ebo-dai koji-zuke" えぼ鯛麹漬. "Kabura" white radish and white fish meat (butter fish) marinated in koji 麹 (malted rice). This dish evokes a childhood memory for me of "ii-zushi or izushi" 飯寿司 of Hokkaido where I grew up. It is a dish similar in which koji-rice, vegetable and fish (in Hokkaido, herring, anchovies, and salmon were popular) fermented together. It appears that this is a type of izushi that is a New Year's dish in the Kanazawa 金沢 area called "kabura-zushi" かぶら寿司. In any case, it has a nice gentle sweetness from the koji. The subtle sourness and crunchy vegetable in contrast with the savory and soft fish meat are a great combination.
This is the last of steamed sea urchin. Although fresh raw sea urchin is the best, this is really good in its own right. It was steamed on a sheet of cedar which renders a subtle flavor/smell. Come to think of it, this is a good way to preserve the sea urchin so that it will last through New Year's cerebration.
On the left is miso-marinated (and dehydrated) egg yolk with walnuts. All of these items are perfect with cold sake. We can really get used to this.
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