List of Japanese ingredients

=Japanese ingredients=

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

Rice

*Short or medium grain white rice
*Mochi rice (glutinous rice)

=Eggs=

* chicken
* quail

Flour

* katakuri flour
* kudzu flour
* rice powder
* soba flour
* wheat flour

Fruits

* citrus fruits:

:* amanatsu:* daidai:* iyokan:* kabosu:* kumquat:* mikan:* natsumikan:* sudachi:* yuzu

*chestnut
*loquat
*nashi pear
*persimmon

=Fu (wheat gluten)=

Meats

* beef
* chicken
* salmon
* pork
* sometimes as "minchi" (ミンチ, minced meat)

* horse meat as a delicasy called "basashi"

Mushrooms

* enokitake
* eringi
* matsutake
* maitake
* nameko
* hiratake
* shiitake
* shimeji

Noodles

* soba
* somen
* ramen
* udon

Seafood

Every type of seafood imaginable features in Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties.

Finned fish

:*skipjack tuna ("katsuo"):*pacific saury ("sanma"):*flounder ("karei" / "hirame"):*Japanese amberjack ("buri" / "hamachi"):*mackerel ("saba"):*Japanese jack mackerel ("aji"):*salmon ("sake"):*tuna ("maguro"):*red sea bream ("madai"):*pufferfish ("fugu"):*sardine ("iwashi"):*Japanese eel ("unagi"):*ayu

Marine mammals

:*baleen whale ("kujira"):*dolphin ("iruka"):*Whaling_in_Japan

Shellfish

:*prawn, shrimp ("ebi"):*squid, cuttlefish ("ika"):*octopus ("tako"):*sea urchin ("uni"):*scallop ("hotate-gai"):*littleneck clam ("asari"):*freshwater clam ("shijimi"):*oyster ("kaki"):*clam ("hamaguri"):*spiny lobster ("ise-ebi"):*horned turban ("sazae")

Crab ("kani")

:* snow crab ("zuwaigani"):* horsehair crab ("kegani"):* king crab ("tarabagani") :* horse crab ("gazami")

Roe

:*salmon roe ("ikura") :*herring roe ("kazunoko"):*pollock roe ("tarako")

Processed seafood

:* chikuwa:* kamaboko:* niboshi:* surimi:* Satsuma age

Seaweed

:* hijiki:* konbu:* nori:* wakame, etc.

oy products

*"Edamame"
*Miso
*Soy sauce (light, dark, tamari)

*Tofu

:*soft: kinugoshi-dōfu (silken), oboro-dōfu, kumidashi-dōfu:*firm: momen-dōfu (cotton) :*freeze-dried: kōyadōfu:*fried: aburaage, agedōfu, atsuage, ganmodoki:*residue: Okara:*Soy milk, Yuba

Vegetables

*cucumber
*"daikon"
*eggplant
*"fuki" (a type of butterbur)
*"gobo" (greater burdock)
*"hakusai" (Chinese cabbage)
*"kaiware" (radish sprouts)
* Konnyaku (shirataki)
*"moyashi" (mung or soybean sprouts)
*"negi" (Welsh onion)
*"nira" (Chinese chives)
*"renkon" (lotus root)
* Sansai (wild vegetables)
*spinach
*sweet potato
*"takenoko" (bamboo shoots)
*Tsukemono (pickled vegetables)