Japanese Food Collection Volume 6 features six detailed Japanese dishes, from regional noodle specialties and rice meals to seafood delicacies and izakaya favorites.

Each prop is ideal for Japanese home, restaurant, izakaya, street-food, and food-display scenes.

Basashi: A traditional Japanese horse-meat sashimi dish, presented as a refined raw-meat specialty.

Bokkake Yakisoba: A Kobe-style fried noodle dish topped with slow-cooked beef tendon and konjac.

It includes both bowl and teppan-plate presentations, as well as matching empty versions.

Hoya: A Japanese sea squirt delicacy, presented as a distinctive seafood small dish.

Ikasumi no Supageti: Japanese-style squid-ink spaghetti, with dark, glossy noodles and a rich seafood appearance.

Teppanyaki Yakisoba: Classic Japanese fried noodles served on a hot teppan plate, ideal for festival, restaurant, and casual dining scenes.

Yamakake Gohan: A comforting rice bowl topped with grated Japanese mountain yam, inspired by a classic homestyle Japanese meal.

Each dish includes its related serving components where applicable, allowing it to be displayed as a complete meal, a plated specialty, or an empty serving setup.