One of the most unique dishes is 'awabi yam soup', which is salted awabi, grated and mixed with the same amount of grated yam (this is explained in detail in "Strange Food and Curious Food" written by Takeo Koizumi).
変わったところでは、塩で硬く締めたアワビの肉を下ろし金で摩り下ろし、同量のとろろと合わせた「鮑のとろろ汁」と言う料理が存在する（小泉武夫氏の著作『奇食珍食』に詳しい記述がある）。