To go with drinks: Hokkaido ikura, and home-cured gravlax salmon. The cream cheese is eked out with a little sour cream to make it easier to spread, and the salmon ones have some fresh finely chopped dill leaves mixed in too. Gravlax is one of the easiest charcuterie to cure at home, so long as you can get hold of good quality salmon. As any expat here in Tokyo will attest not many stores stock fresh herbs apart from parsley, basil and occasionally coriander, so to make this gravlax the hardest ingredient to obtain is the dill! I buy mine from the supermarket chain Ozeki or the department store in Ueno called Yoshi-ike. The latter has the best selection of fresh herbs I have seen in Tokyo yet, including other charcuterie essentials like tarragon, thyme, chervil and rosemary, at reasonable prices.