Japanese Food Collection Volume 7 features six detailed Japanese and Japanese-style comfort-food props, ideal for restaurant, izakaya, home-dining, and teppanyaki scenes.

Bīfu Shichū: A rich Japanese-style beef stew with tender beef, vegetables, and a deep brown demi-glace-style sauce.

Cheese Dak-galbi: A sizzling Korean-inspired dish of spicy chicken, vegetables, and rice cakes, served with melted cheese.

Hōba Miso: A regional Hida specialty served on a magnolia leaf, featuring miso, vegetables, mushrooms, and savory toppings cooked over heat.

Ika Karaage: Crispy fried squid pieces with a golden, lightly seasoned coating—an ideal izakaya appetizer or side dish.

Kaki Butter: Pan-cooked oysters in a rich buttery sauce, accompanied by mushrooms and vegetables.

Teppan Yaki Udon: Stir-fried udon noodles with meat, vegetables, and sauce, served on a hot iron griddle.