A wide range of marine organisms are used to produce umami-rich condiments in the Japanese cuisine, cf. Fig. 7.1. Seaweeds are treated in a separate Chap. 8 , and the use of konbu seaweeds for dashi was described in Sect. 5.1 . In the present chapter, a range of fish and mussels are considered as well as fermented fish sauces. Some of the items could be considered as toppings (cf. Chap. 12 ), particularly certain dried, small fish, and mussels, shavings of larger dried fish fillets, as well as shavings of whole dried fish roe sacs. Salted, fresh loose fish eggs (roe), salted and spiced roe sacs, as well as dried shredded or pulled squid for toppings are also described.