Dish	Topping
Moyashi	Bean sprouts
Mochi	Chewy rice cakes
Kamo Namban	Chicken slices, or sometimes duck
Oyako Namban	Chicken and egg (literally, mother and child)
Asari	Clams (short necked)
Chikara	Crisped rice cake. Like its nickname "strength," it is invigorating to chew, and a favorite Japanese New Year's food.
Kare Namban	Curry sauce is used instead of the bouillon-like fish or soy-flavored broth
Gomoku	"Five items of food": chicken, mushrooms, daikon, etc.
Kitsune	Fried bean curd topping named "fox" for the Shinto sprite whose favorite food this is
Tororo	Grated foamy yam
Okame	"Homely woman" so-called for the woman's face—okame—of the Noh mask (considered a beauty in ancient times) depicted by the ingredients: fish sausage for her mouth, mushrooms for eyebrows/eyes and a bamboo shoot nose. Also includes wheat cakes and spinach.
Tsukimi	"Moon-viewing". The poetic name refers to "viewing" the egg-yolk topping as the moon through the strands of egg white floating on the surface like whispy nighttime clouds
Sansai	Mountain vegetables such as bamboo roots and bracken
Nameko	Small, tasty brown mushrooms noted for slithery coating and smooth texture. Served with spinach and grated radish
Tamago Toji	Omelette topping
Niku Namban	Pork slices
Wakame	Seaweed
Tanuki	Tempura batter flakes are sprinkled on the top, and melt into a jellylike sauce. Named after the badger or tanuki, who is a greasy food freak like his cousin, the fox, according to Japanese legend
Nabeyaki	Vegetable combo served in a casserole dish with more generous portions of goodies than okame—ideal for a hearty winter meal
Shippoku	Vegetables galore!
Tenzaru	Cold soba served on a lacquered tray with shrimp and vegetable tempura Grated yam, or tororo lopped on Yamakake top of the noodles
Sanshoku	"Three different colors" of soba: green, gray and white