List of Japanese ingredients

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

Contents

Plant sources

Cereal grain

Flour

Noodles

Vegetables

Botanic fruits as vegetables

Cabbage family

Other leafy vegetables

Onion family

Vegetables in the onion family are called negi in Japanese.

Root vegetables

Sprouts

Specialty vegetables

Pickled vegetables

Nuts

Seeds

Mushrooms

Seaweed

Fruits

Citrus

Other

Soy products

Vegetable proteins

Animal sources

Eggs

Meats

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

Processed seafood

Insects

Some insects have been considered regional delicacies, though often categorized as getemono  [ ja ] or bizarre food.

See also

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