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

Plant sources

Cereal grain

Flour

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

Noodles

Vegetables

Botanic fruits as vegetables

  • Cucumber (kyūri)
  • Eggplant (nasu, nasubi)
  • Shishitō – mild peppers
    • Manganji pepper
    • Fushimi pepper (伏見とうがらし) – The leaves of the fushimi made into tsukudani are hatōgarashi.
  • kabocha – pumpkins, squash
  • shiro-uri – type of squash/melon.

Cabbage family

Other leafy vegetables

Onion family

Vegetables in the onion family are called negi in Japanese.

  • Asatsuki – type of chives
  • Nira – Chinese chives or garlic chive
  • Rakkyo
  • 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
    • Fukaya negi (深谷ネギ) – 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.
    • Bannō negi ("multipurpose scallion") – young plants.
    • Kujō negi – Kyoto cultivar of green onion.
    • Shimonita negi – Cultivar named after Shimonita, Gunma.
    • Other varieties with articles are Kan'on negi (Hiroshima), Yatabe negi (Fukui), Tokuda negi (Gifu)
  • Nobiru – Allium macrostemon, collected from the wild much like field garlic.
  • Gyōja ninniku – Allium victorialis, much like ramps.

Root vegetables

  • Chorogi – Chinese artichoke, Stachys affinis
  • Daikon – Japanese radish
  • Gobo – Arctium lappa
  • Lotus root (renkon, hasu)
  • Potato (jaga-imo)
  • Sweet potato (satsuma-imo)
  • Taro (satoimo) and stalk (zuiki, imogara)
    • Ebi imo – Kyoto variety
    • Zuiki – stems available fresh or dried; their tartness must be boiled off before use.
  • Takenoko – bamboo shoots
    • Himetakenoko, sasa-takenoko, nemagari-take – Slender bamboo shoots of Chishima zasa bamboo (Sasa kurilensis), so-called "baby bamboo shoots".
    • Menma – vital condiment to ramen, made from the Taiwanese giant bamboo (Dendrocalamus latiflorus) and not from the typical bamboo shoot.
  • 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 suribachi. Also the tubercle (mukago) used whole.
    • Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam. The name jinenjo refers to roots dug from the wild.
    • Nagaimo (D. opposita) – In a strict sense, refers to the long truncheon-like form.
    • Yamatoimo (D. opposita) – A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form.
    • Tsukuneimo (D. polystachya var.) – A round variety even more viscous and highly prized.
    • Mukago – edible tubercles
  • Yurine – lily bulbs

Sprouts

Specialty vegetables

Pickled vegetables

Nuts

Seeds

Mushrooms

Seaweed

  • Ego-nori – Campylaephora hypnaeoides
  • Habanori – Petalonia binghamiae
  • Hijiki
  • Konbu – kombu, kelp
    • Tororo-kombu or oboro-kombu – thin shavings of kelp
    • Usuita-kombu – a thin sheet of kelp created as a byproduct
    • Mekabu – the thick, pleated portion near the attached base of the seaweed
  • Mozuku
  • Nori
    • Iwa-nori – refers to seaweed harvested from sea-rock.
  • Ogonori
  • Okyūto
  • Suizenji-nori – Aphanothece sacrum, a Kyushu specialty
  • Tengusa – also known as kanten and tokoroten; agar
  • Wakame

Fruits

Citrus

Other

Soy products

  • Edamame
  • Miso
  • Soy sauce (light, dark, tamari)
  • Nattō
  • Daitokuji nattō
  • Mame moyashi – soy sprouts
  • Kinako – soy meal
  • Irimame – dry-roasted soy beans and black soy beans (used in kakimochi, etc.)

Vegetable proteins

  • Fu – wheat gluten
    • Nama fu – fresh fu usually sold in sticks (long bars)
    • Dry fu – variously shaped and colored. Kuruma-bu is one variety
    • Chikuwabu – somewhat more doughy (still has starches left)
  • Tofu

Animal sources

Eggs

Meats

  • Beef
  • Chicken – called kashiwa in Western parts (Kansai). There are various heritage breeds called jidori
  • Pork
    • Kurobuta (Berkshire (pig))
    • agū or shimabuta, extinct but reconstructed heritage hog of Okinawa
    • Inobuta – a domestic pig × wild boar crossbreed
    • Boar meat – the nabe (hotpot) dish is called botan nabe ("peony")
    • Whey buta – marketed by Hanamaki Bokujō
  • Horse meat, sometimes called sakura-niku – a delicacy. Raw sliced horsemeat is called basashi; the fatty neck portion from where the mane grows is known as 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

Marine mammals

Mollusks

Squid and cuttlefish

These fish are collectively called ika in Japanese.

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

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

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.
  • kawahagi (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 getemono or bizarre food.

See also

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