daikon radish, peeled and cut into 3/4 inch thick rounds • potatoes, peeled and cut into halves • boiled eggs, peeled • konnyaku (transparent yam starch cake), cut into large triangles • atsuage (deep fried tofu), blanched and cut into large triangles • ganmodoki (tofu fritters), blanched • or 4 fish paste cakes, such as chikuwa, hanpen, and satsumaage, cut into large chunks • musubi-kombu (knotted kelp) • of soy sauce • of sake • of sugar