Kanto, Japan
Hoshi-imo
干し芋
Hoshi-imo, sweet potato steamed and sun-dried into chewy amber slabs, is a named Ibaraki product bought as itself.
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Takuan
沢庵
Takuan, whole daikon dried and pickled in rice bran to a bright yellow, is the named Japanese pickle.
Tokyo, Japan
Tsukudani
佃煮
Tsukudani, kombu, small fish or shellfish simmered down in soy and mirin until they keep for months, is a named Japanese preserve bought by the tub and named for the Tokyo island where it began.