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:List of Japanese ingredients

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The following is a list of ingredients used in Japanese cuisine.

Plant sources

=Cereal grain=

  • Rice
  • Short or medium grain white rice. Regular (non-sticky) rice is called {{transliteration|ja|uruchi-mai}}.
  • Mochi rice (glutinous rice)-sticky rice, sweet rice
  • {{transliteration|ja|Genmai}} (brown rice)
  • Rice bran ({{transliteration|ja|nuka}}) – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables
  • {{transliteration|ja|Arare}} – toasted brown rice grains in {{transliteration|ja|genmai cha}} and {{transliteration|ja|chazuke nori}}
  • {{transliteration|ja|Kome-kōji}} – Aspergillus cultures
  • {{transliteration|ja|Sake kasu}}
  • {{transliteration|ja|sake}}
  • {{transliteration|ja|Awa}} ({{transliteration|ja|mochi awa}})
  • {{transliteration|ja|Oshimugi}} (barley)

=Flour=

  • {{transliteration|ja|Katakuri}} starch – an alternative ingredient for potato starch
  • {{transliteration|ja|Kinako}} – soybean flour/meal
  • {{transliteration|ja|Kibi}} – (millet) flour
  • {{transliteration|ja|Konnyaku}} – starch powder
  • {{transliteration|ja|Kudzu}} starch
  • Rice flour ({{transliteration|ja|komeko}})
  • {{Interlanguage link multi|Joshinko|ja|3=上新粉|vertical-align=sup|lt={{transliteration|ja|Joshinko}}}}
  • {{Interlanguage link multi|Mochiko|ja|3=もち粉|vertical-align=sup|lt={{transliteration|ja|Mochiko}}}}
  • {{Interlanguage link multi|Shiratamako|ja|3=白玉粉|vertical-align=sup|lt={{transliteration|ja|Shiratamako}}}}
  • {{Interlanguage link multi|Dōmyōji ko|ja|3=道明寺粉|vertical-align=sup|lt={{transliteration|ja|Dōmyōji ko}}}} – semi-cooked rice dried and coarsely pulverized; used as alternate breading in {{transliteration|ja|domyoji age}} deep-fried dish, also used in Kansai-style {{transliteration|ja|sakuramochi}} confection. Medium fine ground types are called {{Nihongo||新引粉,真挽粉|shinbikiko}} and used as breaded crust or for confection. Fine ground are {{Nihongo||上南粉|jōnanko}}
  • {{Interlanguage link multi|Mijinko|ja|3=微塵粉|vertical-align=sup|lt={{transliteration|ja|Mijinko}}}}, {{Nihongo||寒梅粉|kanbaiko}} – powdery starch made from sticky rice.
  • {{transliteration|ja|Gyūhi}} flour
  • Soba flour
  • {{transliteration|ja|warabi}} starch – substitutes are sold under this name, though authentic starch derives from fern roots. See {{transliteration|ja|warabimochi}}
  • Wheat flour
  • Tempura flour
  • {{transliteration|ja|Kyōriki ko}}, {{transliteration|ja|chūriki ko}}, {{transliteration|ja|hakuriki ko}} – descending grades of protein content; all purpose, udon flour, cake flour
  • {{transliteration|ja|Uki ko}} – name for the starch of rice or wheat. Apparently used for {{transliteration|ja|wagashi}} to some extent. In Chinese cuisine, it is used to make the translucent skin of the shrimp {{transliteration|zh|har gow}}.

=Noodles=

{{main|Japanese noodles}}

=Vegetables=

{{See also|:Category:Japanese vegetables}}

==Botanic fruits as vegetables==

  • Cucumber ({{transliteration|ja|kyūri}})
  • Eggplant ({{transliteration|ja|nasu, nasubi}})
  • {{transliteration|ja|Shishitō}} – mild peppers
  • {{Interlanguage link multi|Manganji pepper|ja|3=万願寺とうがらし|vertical-align=sup}}
  • {{Nihongo|{{transliteration|ja|Fushimi}} pepper|伏見とうがらし}} – The leaves of the {{transliteration|ja|fushimi}} made into {{transliteration|ja|tsukudani}} are {{transliteration|ja|hatōgarashi}}.
  • {{transliteration|ja|kabocha}} – pumpkins, squash
  • {{transliteration|ja|shiro-uri}} – type of squash/melon.

==Cabbage family==

  • {{transliteration|ja|Komatsuna}} – (B. rapa var. perviridis)
  • {{transliteration|ja|Mizuna}} - (B. rapa var. nipposinica)
  • Napa cabbage ({{transliteration|ja|hakusai}}) – (B. rapa var. glabra)
  • {{Nihongo||タカナ|Takana}} – (Brassica juncea var. integrifolia or var. of mustard)
  • {{transliteration|ja|Nozawana}} – (cultivar of B. rapa var. {{transliteration|ja|hakabura}})
  • {{transliteration|ja|Nanohana}} (rapeseed or coleseed flowering-stalks, used like broccoli rabe)

==Other leafy vegetables==

  • Spinach ({{transliteration|ja|hōrensō}})

==Onion family==

Vegetables in the onion family are called {{transliteration|ja|negi}} in Japanese.

  • {{transliteration|ja|Asatsuki}} – type of chives
  • {{transliteration|ja|Nira}} – Chinese chives or garlic chive
  • {{transliteration|ja|Rakkyo}}
  • {{transliteration|ja|Wakegi}} – formerly thought a variety of scallion, but geneticists discover it to be a cross with the bulb onion (A. × wakegi).
  • Green onions or scallions
  • {{Nihongo||深谷ネギ|Fukaya negi}} – Often used to denote the types as thick as leeks used in Kantō region, but is not a proper name of a cultivar, and merely taken from the production area of Fukaya, Saitama. In the east, the white part of the onion near the base like to be used.
  • {{Interlanguage link multi|Bannō negi|ja|3=万能ねぎ|vertical-align=sup|lt={{transliteration|ja|Bannō negi}}}} ("multipurpose scallion") – young plants.
  • {{Interlanguage link multi|Kujō negi|ja|3=九条葱|vertical-align=sup|lt={{transliteration|ja|Kujō negi}}}} – Kyoto cultivar of green onion.
  • {{Interlanguage link multi|Shimonita negi|ja|3=下仁田ネギ|vertical-align=sup|lt={{transliteration|ja|Shimonita negi}}}} – Cultivar named after Shimonita, Gunma.
  • Other varieties with articles are {{Interlanguage link multi|Kan'on negi|ja|3=観音ネギ|vertical-align=sup|lt={{transliteration|ja|Kan'on negi}}}} (Hiroshima), {{Interlanguage link multi|Yatabe negi|ja|3=谷田部ネギ|vertical-align=sup|lt={{transliteration|ja|Yatabe negi}}}} (Fukui), {{Interlanguage link multi|Tokuda negi|ja|3=徳田ねぎ|vertical-align=sup|lt={{transliteration|ja|Tokuda negi}}}} (Gifu)
  • {{Interlanguage link multi|Nobiru|ja|3=ノビル|vertical-align=sup|lt={{transliteration|ja|Nobiru}}}} – Allium macrostemon, collected from the wild much like field garlic.
  • {{Interlanguage link multi|Gyōja ninniku|ja|3=ギョウジャニンニク|vertical-align=sup|lt={{transliteration|ja|Gyōja ninniku}}}} – Allium victorialis, much like ramps.

==Root vegetables==

  • {{transliteration|ja|Chorogi}} – Chinese artichoke, Stachys affinis
  • {{transliteration|ja|Daikon}} – Japanese radish
  • {{transliteration|ja|Gobo}} – Arctium lappa
  • Lotus root ({{transliteration|ja|renkon, hasu}})
  • Potato ({{transliteration|ja|jaga-imo}})
  • Sweet potato ({{transliteration|ja|satsuma-imo}})
  • Taro ({{transliteration|ja|satoimo}}) and stalk ({{transliteration|ja|zuiki, imogara}})
  • {{Interlanguage link multi|Ebi imo|ja|3=エビイモ|vertical-align=sup|lt={{transliteration|ja|Ebi imo}}}} – Kyoto variety
  • {{Interlanguage link multi|Zuiki|ja|3=芋茎|vertical-align=sup|lt={{transliteration|ja|Zuiki}}}} – stems available fresh or dried; their tartness must be boiled off before use.
  • {{transliteration|ja|Takenoko}} – bamboo shoots
  • {{transliteration|ja|Himetakenoko}}, {{transliteration|ja|sasa-takenoko}}, {{transliteration|ja|nemagari-take}} – Slender bamboo shoots of {{Interlanguage link multi|Chishima zasa bamboo|ja|3=チシマザサ|vertical-align=sup}} (Sasa kurilensis), so-called "baby bamboo shoots".
  • {{transliteration|ja|Menma}} – vital condiment to ramen, made from the Taiwanese giant bamboo (Dendrocalamus latiflorus) and not from the typical bamboo shoot.
  • {{transliteration|ja|Yamaimo}} – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the {{transliteration|ja|suribachi}}. Also the tubercle ({{transliteration|ja|mukago}}) used whole.
  • {{transliteration|ja|{{Interlanguage link multi|Yamanoimo|ja|vertical-align=sup}}}} or {{transliteration|ja|jinenjo}} (Dioscorea japonica) – considered the true Japanese yam. The name {{transliteration|ja|jinenjo}} refers to roots dug from the wild.
  • {{transliteration|ja|{{Interlanguage link multi|Nagaimo|ja|vertical-align=sup}}}} (D. opposita) – In a strict sense, refers to the long truncheon-like form.
  • {{transliteration|ja|{{Interlanguage link multi|Yamatoimo|ja|vertical-align=sup}}}} (D. opposita) – A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form.
  • {{transliteration|ja|{{Interlanguage link multi|Tsukuneimo|ja|vertical-align=sup}}}} (D. polystachya var.) – A round variety even more viscous and highly prized.
  • {{transliteration|ja|Mukago}} – edible tubercles
  • {{Interlanguage link multi|Yurine|ja|3=ユリ根|vertical-align=sup|lt={{transliteration|ja|Yurine}}}} – lily bulbs

==Sprouts==

  • {{transliteration|ja|Kaiware}} – radish sprouts
  • {{transliteration|ja|Moyashi}} – mung sprouts
  • Soybean sprouts ({{transliteration|ja|mame-moyashi}})

==Specialty vegetables==

  • Aralia cordata – "Japanese spikenard"
  • {{transliteration|ja|Fuki}} –a type of butterbur, both stalk and young flower shoots
  • {{transliteration|ja|Kanpyō}} – dried gourd strips
  • {{transliteration|ja|Konnyaku}} – {{transliteration|ja|shirataki}}
  • {{transliteration|ja|Sansai}} – a term for wild-picked vegetables in general, including fernbrake, bamboo shoots, tree shoots

==Pickled vegetables==

  • {{transliteration|ja|Tsukemono}} – term for Japanese pickles.
  • {{transliteration|ja|Takuan zuke}}
  • {{Interlanguage link multi|Suguki|ja|3=すぐき|vertical-align=sup|lt={{transliteration|ja|Suguki}}}}

=Nuts=

=Seeds=

  • Sesame seeds
  • Black sesame seeds
  • White sesame seeds
  • {{transliteration|ja|Shiso}} seeds
  • Wild sesame seeds ({{transliteration|ja|egoma}})
  • Hemp seeds ({{transliteration|ja|onomi}}) – mixed in with {{transliteration|ja|shichimi}}
  • {{transliteration|ja|Karashi}} – usually powdered mustard, or in paste tubes
  • {{transliteration|ja|Sanshō}} – Zanthoxylum piperitum

=Mushrooms=

=Seaweed=

{{see also|Edible seaweed}}

  • {{Interlanguage link multi|Ego-nori|ja|3=エゴノリ|vertical-align=sup|lt={{transliteration|ja|Ego-nori}}}} – Campylaephora hypnaeoides
  • {{Interlanguage link multi|Habanori|ja|3=ハバノリ|vertical-align=sup|lt={{transliteration|ja|Habanori}}}} – Petalonia binghamiae
  • {{transliteration|ja|Hijiki}}
  • {{transliteration|ja|Konbu}} – kombu, kelp
  • {{Interlanguage link multi|Tororo-kombu|ja|3=とろろ昆布|vertical-align=sup|lt={{transliteration|ja|Tororo-kombu}}}} or {{transliteration|ja|oboro-kombu}} – thin shavings of kelp
  • {{transliteration|ja|Usuita-kombu}} – a thin sheet of kelp created as a byproduct
  • {{Interlanguage link multi|Mekabu|ja|3=メカブ|vertical-align=sup|lt={{transliteration|ja|Mekabu}}}} – the thick, pleated portion near the attached base of the seaweed
  • {{transliteration|ja|Mozuku}}
  • Nori
  • {{Interlanguage link multi|Iwa-nori|ja|3=イワノリ|vertical-align=sup|lt={{transliteration|ja|Iwa-nori}}}} – refers to seaweed harvested from sea-rock.
  • {{transliteration|ja|Ogonori}}
  • {{Interlanguage link multi|Okyūto|ja|3=おきゅうと|vertical-align=sup|lt={{transliteration|ja|Okyūto}}}}
  • {{Interlanguage link multi|Suizenji-nori|ja|3=スイゼンジノリ|vertical-align=sup|lt={{transliteration|ja|Suizenji-nori}}}} – Aphanothece sacrum, a Kyushu specialty
  • {{transliteration|ja|Tengusa}} – also known as {{transliteration|ja|kanten}} and {{transliteration|ja|tokoroten}}; agar
  • {{transliteration|ja|Wakame}}

=Fruits=

{{See also|:Category:Japanese fruit}}

==Citrus==

{{main|Japanese citrus}}

==Other==

=Soy products=

  • {{transliteration|ja|Edamame}}
  • {{transliteration|ja|Miso}}
  • Soy sauce (light, dark, {{transliteration|ja|tamari}})
  • {{transliteration|ja|Nattō}}
  • {{Interlanguage link multi|Daitokuji nattō|ja|3=大徳寺納豆|vertical-align=sup|lt={{transliteration|ja|Daitokuji nattō}}}}
  • {{transliteration|ja|Mame moyashi}} – soy sprouts
  • {{transliteration|ja|Kinako}} – soy meal
  • {{transliteration|ja|Irimame}} – dry-roasted soy beans and black soy beans (used in {{transliteration|ja|kakimochi}}, etc.)

=Vegetable proteins=

  • {{transliteration|ja|Fu}} – wheat gluten
  • {{transliteration|ja|Nama fu}} – fresh {{transliteration|ja|fu}} usually sold in sticks (long bars)
  • Dry {{transliteration|ja|fu}} – variously shaped and colored. {{transliteration|ja|Kuruma-bu}} is one variety
  • {{transliteration|ja|Chikuwabu}} – somewhat more doughy (still has starches left)
  • Tofu
  • Soft: {{transliteration|ja|kinugoshi-dōfu}} (silken), {{transliteration|ja|oboro-dōfu}}, {{transliteration|ja|kumidashi-dōfu}}
  • Firm: {{transliteration|ja|momen-dōfu}} (cotton)
  • Freeze-dried: {{transliteration|ja|kōyadōfu}}
  • Fried: {{transliteration|ja|aburaage}}, {{transliteration|ja|agedōfu}}, {{transliteration|ja|atsuage}}, {{transliteration|ja|ganmodoki}}
  • Residue: {{transliteration|ja|okara}}
  • Soy milk
  • {{transliteration|ja|Yuba}}

Animal sources

=Eggs=

=Meats=

  • Beef
  • Kobe beef
  • Matsusaka beef
  • Mishima beef
  • Beef tongue, heart, liver, tripe, rumen ({{transliteration|ja|mino}}), omasum ({{transliteration|ja|senmai}}), abomasum ({{transliteration|ja|giara}})
  • Chicken – called {{transliteration|ja|kashiwa}} in Western parts (Kansai). There are various heritage breeds called {{ill|Jidori (chicken)|lt={{transliteration|ja|jidori}}|ja|3=地鶏|vertical-align=sup}}
  • Nagoya cochin
  • Shamo – fighting cock
  • {{transliteration|ja|Hinai jidori}} – {{Interlanguage link multi|hinaidori|ja|3=比内鶏|vertical-align=sup|lt={{transliteration|ja|hinaidori}}}} × Rhode Island red
  • Unlaid egg yolk ({{transliteration|ja|tamahimo}})
  • Pork
  • {{transliteration|ja|Kurobuta}} (Berkshire (pig))
  • {{Interlanguage link multi|agū|ja|3=アグー|vertical-align=sup|lt={{transliteration|ja|agū}}}} or {{transliteration|ja|shimabuta}}, extinct but reconstructed heritage hog of Okinawa
  • {{Interlanguage link multi|Inobuta|ja|3=イノブタ|vertical-align=sup|lt={{transliteration|ja|Inobuta}}}} – a domestic pig × wild boar crossbreed
  • Boar meat – the {{transliteration|ja|nabe}} (hotpot) dish is called {{transliteration|ja|botan nabe}} ("peony")
  • Whey {{transliteration|ja|buta}} – marketed by {{Interlanguage link multi|Hanamaki Bokujō|ja|3=花畑牧場|vertical-align=sup}}
  • Horse meat, sometimes called {{transliteration|ja|sakura-niku}} – a delicacy. Raw sliced horsemeat is called {{transliteration|ja|basashi}}; the fatty neck portion from where the mane grows is known as {{transliteration|ja|tategami}}.

=Finned fish=

==Marine fishes==

==[[Blue-backed fish]]==

These fish are collectively called ao zakana in Japanese.

==White-fleshed fish==

These fish are collectively called shiromi zakana in Japanese.

  • flatfish (karei / hirame) - ribbons of flesh around the fins called engawa are also used. Roe is often stewed.
  • pike conger (hamo) - in Kyoto-style cuisine, also as high-end surimi.
  • pufferfish (fugu) - flesh, skin, soft roe eaten as sashimi and hot pot (tecchiri); organs, etc. poisonous; roe also contain tetrodotoxin but a regional specialty food cures it in nuka until safe to eat.
  • tilefish (amadai) - in a Kyoto-style preparation, it is roasted to be eaten scales and all; used in high-end surimi.
  • red sea bream (madai) - used widely. the head stewed as kabuto-ni.

==Freshwater fish==

  • ayu - the shiokara made from this fish is called {{Interlanguage link multi|uruka|ja|3=うるか|vertical-align=sup}}.
  • Japanese eel (unagi)
  • {{Interlanguage link multi|gori (Japanese fish)|ja|3=ゴリ|vertical-align=sup}} - refers regionally to different fish, but often the goby type, some are high-end fish.
  • salmon (sake) - shiojake or salted salmon are often very salty fillets, so lighter salted amajio types may be sought. {{Interlanguage link multi|aramaki-jake|ja|3=新巻鮭|vertical-align=sup}} is salt-cured whole fish. {{Interlanguage link multi|hizu-namasu|ja|3=氷頭なます|vertical-align=sup}} uses snout cartilage.
  • suzuki
  • {{Interlanguage link multi|Japanese icefish|ja|3=シラウオ|vertical-align=sup}} (Family Salangidae)
  • nigoro buna (Carassius auratus grandoculis) - vital source of funazushi for Shiga-kennians

=[[Marine mammal]]s=

{{see also|Whaling in Japan}}

=[[Mollusks]]=

==[[Squid as food|Squid]] and [[cuttlefish]]==

These fish are collectively called ika in Japanese.

  • (aori ika)
  • (surume ika)
  • (kensaki ika)
  • (yari ika)
  • (hotaru ika)
  • (kō ika)

==[[Octopus as food|Octopus]]==

Octopus is called tako in Japanese.

==Bivalves==

  • scallop (hotate-gai)
  • littleneck clam (asari)
  • freshwater clam (shijimi)
  • oyster (kaki)
  • iwagaki (Crassostrea nippona), available during summer months.
  • clam (hamaguri)
  • (akagai)
  • (aoyagi)
  • Geoduck (mirugai)
  • (torigai)

==Single shelled gastropods and conches==

  • horned turban (sazae)
  • abalone

=[[Crustaceans]]=

These foods are collectively called ebikani-rui or kokaku rui in Japanese.

==[[Crab meat|Crab]]==

Crab is called kani in Japanese.

==Lobsters, shrimps, and prawns==

These shellfish are collectively called ebi in Japanese.

=[[Echinoderms]]=

=[[Tunicates]]=

=[[Roe]]=

=Liver=

  • ankimo, or monkfish liver.
  • {{Interlanguage link multi|kawahagi|ja|vertical-align=sup}} (Thread-sail filefish) and abalone livers are used as is, or as kimo-ae, i.e., blended with the fish flesh or other ingredients as a type of aemono.
  • squid and katsuo (skipjack) livers and guts, used to make shiokara.

=Processed seafood=

  • anchovy (katakuchi-iwashi), dried to make Niboshi. The larvae are shirasu and made into Tatami iwashi
  • chikuwa
  • himono (non-salted dried fish) - some products are bone dry and stiff, incl. ei-hire (skate fins), surume (dried squid), but often refer to fish still supple and succulent.
  • kamaboko, satsuma age, etc., comprise a class of food called nerimono, and are listed under surimi products.
  • niboshi
  • shiokara of various kinds, made from the guts and other portions.

=Insects=

Some insects have been considered regional delicacies, though often categorized as {{Interlanguage link multi|getemono|ja|3=ゲテモノ|vertical-align=sup}} or bizarre food.

  • {{Interlanguage link multi|hachinoko|はちのこ|vertical-align=sup}}, larvae and pupae of kurosuzumebachi or yellowjacket spp.
  • {{Interlanguage link multi|inago no tsukudani|いなごの佃煮|vertical-align=sup}}, tsukudani made from locusts that infest rice fields. It used to be pretty common wherever rice was grown.
  • {{Interlanguage link multi|zazamushi tsukudani|ざざむしの佃煮|vertical-align=sup}}, tsukudani made from stonefly and caddisfly larvae in streams (specialty of Ina, Nagano area).

See also

{{Asia topic|Cuisine of}}

Ingredients

*

Japanese