Wakenegi scallions have been grown in Katsushika Ward since the mid-1930s, and are now grown by farmers in Fuchu City. They are soft and have little of the strong scent typical of scallions.

Sayama tea, one of the three great teas of Japan, and the Sayama tea grown within Tokyo is often called Tokyo Sayama tea. It is grown in areas such as Mizuho Town, with new buds being plucked twice per year, in spring and summer. It is a Japanese tea with a rich sweetness and full fragrance.

This breed of Tokyo pig, bred in the 1990s, has been recognized by the Japan Pork Producered Association. The meat smooth, with a pale pink flush and excellent fatty content. Exacting standards have been defined for the raising of this breed, and production has now begun in neighboring prefectures as well.

Akigawa beef is Tokyo's sole high-end Japanese Black cattle breed, raised on farms in Akiruno City. The meat is fine and glossy, both soft and delicious. It has recently been recognized by the Tokyo Metropolitan Prefecture as an Akigawa specialty product.

Long years of research and breeding produced the Tokyo Shamo breed of poultry in 1984. This breed is primarily raised in the Ome City area. It has a firm texture and rich flavor, but has little fat and a crisp taste.

Tokyo Ukokkei is raised throughout Tokyo. Selective breeding since the early 1990s has produced increased egg-laying rates. The eggs have a rich flavor, and are often used in sweets such as Castella cakes and baked puddings.

Somen made with 100% Kodaira wheat. As there were no natural rivers in Musashino plateaus, people produced wheat instead of the water-dependent rice. As a result, delicious somen made from specialty wheat.