1.
abalone
A large, edible sea snail prized in Japanese cuisine for its firm, chewy texture. Considered a luxury ingredient.
Writing
Commonly written in katakana as アワビ. The kanji 鮑 exists but katakana is standard in menus and everyday use.
Cultural note
Abalone is a high-end ingredient in Japanese cuisine, often served at 旅館 (Japanese inns) and upscale restaurants. 踊り焼き (grilling the abalone alive on the shell) is a famous preparation. Abalone is also traditionally offered at 伊勢神宮 (Ise Grand Shrine).