Japanese pickles. That's the easy part. They are not pickled in vinegar. The cucumber and aubergine were picked in a kind of sauce made from the bran equivalent of rice. The yellow one is horseradish dried for a few weeks before being further dried with salt and rice bran for several months. The brown one is the seed of an umeboshi plum dried with salt for a few days before being softened with morning dew. This paragraph took 30 minutes to write with a lot of translations. It may be right. I hope so!
Otaru is a town in Hokkaido near Sapporo that has its own ramen style. Not being a ramen connoisseur, I am not really sure how it differs from other ramen dishes. Ramen is basically a bowl of thin noodles in a soup. Here, I had chashu shio Otaru ramen, which means I had pork cooked in soy sauce as a kind of topping. Nice and salty. Lovely!
Jingisukan, or Genghis Khan, is lamb with various vegetables, cooked on a metal plate that is supposed to resemble a Mongolian soldier's helmet. It is more commonly eaten in Hokkaido, Japan's large island in the north, than in the rest of Japan.