List of Japanese ingredients

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

Plant sources

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Cereal grain

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Flour

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  • Katakuri starch – an alternative ingredient for potato starch
  • Kinako – soybean flour/meal
  • Kibi – (millet) flour
  • Konnyaku – starch powder
  • Kudzu starch
  • Rice flour (komeko)
    • Joshinko [ja]
    • Mochiko [ja]
    • Shiratamako [ja]
    • Dōmyōji ko [ja] – 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 [ja], 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

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Vegetables

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Botanic fruits as vegetables

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Cabbage family

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Other leafy vegetables

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Onion family

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Vegetables in the onion family are called negi in Japanese.

Root vegetables

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Sprouts

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Specialty vegetables

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Pickled vegetables

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Nuts

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Seeds

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Mushrooms

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Seaweed

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Fruits

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Citrus

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Other

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Soy products

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Vegetable proteins

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  • 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

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Eggs

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Meats

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Finned fish

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Marine fishes

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These fish are collectively called ao zakana in Japanese.

White-fleshed fish

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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

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These fish are collectively called ika in Japanese.

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

Octopus is called tako in Japanese.

Bivalves

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  • 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

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  • horned turban (sazae)
  • abalone

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

Crab is called kani in Japanese.

Lobsters, shrimps, and prawns

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These shellfish are collectively called ebi in Japanese.

Liver

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  • ankimo, or monkfish liver.
  • kawahagi [ja] (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

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  • 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

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

See also

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