Fresh and chilled seafood, not live; Frozen seafood; Processed seafood; Blocks of boiled, smoked and then dried bonito (katsuo-bushi); Dried pieces of agar jelly (Kanten); Flakes of dried fish meat (kezuri-bushi); Dried seafood in powder form; Edible shavings of dried kelp (tororo-kombu); Sheets of dried laver (hoshi-nori); Dried brown algae (hoshi-hijiki); Dried edible seaweed (hoshi-wakame); Toasted sheets of laver (yaki-nori); Dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); Dried flakes of fish, meat, vegetables or seaweed (Furi-kake)