Bonito Flakes - Katsuo
Bonito are dried fish flakes used for seasoning.

Furikake
Furikake are mixed ingredients used to season foods, commonly rice, as well as soups and salads and other dishes. Furikake usually contains sesame seeds and seaweed, but can have a variety of ingredients such as dried eggs, dried seafood, salt, sugar, and other spices.
The different furikake seasonings have different names depending on the ingredients: nori (seaweed), ebi (shrimp), katsuo (bonito), tarako (cod roe), yasai (vegetable), goma (sesame seed), tamago (egg), sake (salmon), & natto (fermented soy beans), to name a few.

Ginger - Shoga
Ginger is a root and once the skin is shaved off can be grated or chopped and used to season foods. It can also be pickled and eaten as a condiment. Ginger has a very distinct taste, it is used as a spice or can be candied and snacked on. Ginger also has medicinal uses, such as brewing it into tea to ease nausea.

Sesame Seeds - Goma
Sesame seeds are a comman sight to Americans mostly on hamburger buns and other breads. In Japan it is a more common condiment. Seseame seeds come in white and black and are sometimes roasted to give them a delicious flavor.

Soy Sauce - Shoyu
Soy sauce is often made from wheat and fermented soy beans. Light soy sauce is made from mostly wheat, where the darker varieties are about equal parts soy and wheat.

Pickled Plums - Umeboshi
Pickled plums are dried plums that are salted and taste tart. They are usually topped on rice or hidden inside onigiri (rice balls).

Wasabi
A plant where only the root is eaten. It is grated down into a paste and has a hot flavor, many say it is similar to horseradish or spicy mustards. Real wasabi is expensive, so it is often mixed with horseradish and mustard and sold ready to serve. Wasabi is a condiment that accompanies sushi or is even put inside of sushi.