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List of Japanese ingredients

January 01, 1970

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

Plant sources edit

Cereal grain edit

Flour edit

  • 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 edit

Main article: Japanese noodles

Vegetables edit

See also: Category:Japanese vegetables

Botanic fruits as vegetables edit

  • Cucumber (kyūri)
  • Eggplant (nasu, nasubi)
  • Shishitō – mild peppers
    • Manganji pepper [ja]
    • 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 edit

Other leafy vegetables edit

Onion family edit

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 [ja] ("multipurpose scallion") – young plants.
    • Kujō negi [ja] – Kyoto cultivar of green onion.
    • Shimonita negi [ja] – Cultivar named after Shimonita, Gunma.
    • Other varieties with articles are Kan'on negi [ja] (Hiroshima), Yatabe negi [ja] (Fukui), Tokuda negi [ja] (Gifu)
  • Nobiru [ja] – Allium macrostemon, collected from the wild much like field garlic.
  • Gyōja ninniku [ja] – Allium victorialis, much like ramps.

Root vegetables edit

  • 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 [ja] – Kyoto variety
    • Zuiki [ja] – 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 [ja] (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 [ja] or jinenjo (Dioscorea japonica) – considered the true Japanese yam. The name jinenjo refers to roots dug from the wild.
    • Nagaimo [ja] (D. opposita) – In a strict sense, refers to the long truncheon-like form.
    • Yamatoimo [ja] (D. opposita) – A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form.
    • Tsukuneimo [ja] (D. polystachya var.) – A round variety even more viscous and highly prized.
    • Mukago – edible tubercles
  • Yurine [ja] – lily bulbs

Sprouts edit

Specialty vegetables edit

Pickled vegetables edit

Nuts edit

Seeds edit

Mushrooms edit

Seaweed edit

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

Fruits edit

See also: Category:Japanese fruit

Citrus edit

Main article: Japanese citrus

Other edit

Soy products edit

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

Vegetable proteins edit

  • 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 edit

Eggs edit

Meats edit

  • Beef
  • Chicken – called kashiwa in Western parts (Kansai). There are various heritage breeds called jidori [ja]
  • Pork
    • Kurobuta (Berkshire (pig))
    • agū [ja] or shimabuta, extinct but reconstructed heritage hog of Okinawa
    • Inobuta [ja] – a domestic pig × wild boar crossbreed
    • Boar meat – the nabe (hotpot) dish is called botan nabe ("peony")
    • Whey buta – marketed by Hanamaki Bokujō [ja]
  • 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 edit

Marine fishes edit

Blue-backed fish edit

These fish are collectively called ao zakana in Japanese.

White-fleshed fish edit

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 edit

Marine mammals edit

See also: Whaling in Japan

Mollusks edit

Squid and cuttlefish edit

These fish are collectively called ika in Japanese.

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

Octopus edit

Octopus is called tako in Japanese.

Bivalves edit

  • 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 edit

  • horned turban (sazae)
  • abalone

Crustaceans edit

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

Crab edit

Crab is called kani in Japanese.

Lobsters, shrimps, and prawns edit

These shellfish are collectively called ebi in Japanese.

Echinoderms edit

Tunicates edit

Roe edit

Liver edit

  • 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 edit

  • 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 edit

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

See also edit

January 01, 1970
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The following is a list of ingredients used in Japanese cuisine Contents 1 Plant sources 1 1 Cereal grain 1 2 Flour 1 3 Noodles 1 4 Vegetables 1 4 1 Botanic fruits as vegetables 1 4 2 Cabbage family 1 4 3 Other leafy vegetables 1 4 4 Onion family 1 4 5 Root vegetables 1 4 6 Sprouts 1 4 7 Specialty vegetables 1 4 8 Pickled vegetables 1 5 Nuts 1 6 Seeds 1 7 Mushrooms 1 8 Seaweed 1 9 Fruits 1 9 1 Citrus 1 9 2 Other 1 10 Soy products 1 11 Vegetable proteins 2 Animal sources 2 1 Eggs 2 2 Meats 2 3 Finned fish 2 3 1 Marine fishes 2 3 2 Blue backed fish 2 3 3 White fleshed fish 2 3 4 Freshwater fish 2 4 Marine mammals 2 5 Mollusks 2 5 1 Squid and cuttlefish 2 5 2 Octopus 2 5 3 Bivalves 2 5 4 Single shelled gastropods and conches 2 6 Crustaceans 2 6 1 Crab 2 6 2 Lobsters shrimps and prawns 2 7 Echinoderms 2 8 Tunicates 2 9 Roe 2 10 Liver 2 11 Processed seafood 2 12 Insects 3 See alsoPlant sources editCereal grain edit Rice Short or medium grain white rice Regular non sticky rice is called uruchi mai Mochi rice glutinous rice sticky rice sweet rice Genmai brown rice Rice bran nuka not usually eaten itself but used for pickling and also added to boiling water to parboil tart vegetables Arare toasted brown rice grains in genmai cha and chazuke nori Kome kōji Aspergillus cultures Sake kasu sake Awa mochi awa Oshimugi barley Flour edit 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 Gyuhi 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 churiki 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 edit Main article Japanese noodles Soba Sōmen Ramen Udon Yakisoba noodles Vegetables edit See also Category Japanese vegetables Botanic fruits as vegetables edit Cucumber kyuri Eggplant nasu nasubi Shishitō mild peppers Manganji pepper ja 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 edit Komatsuna B rapa var perviridis Mizuna B rapa var nipposinica Napa cabbage hakusai B rapa var glabra Takana タカナ Brassica juncea var integrifolia or var of mustard Nozawana cultivar of B rapa var hakabura Nanohana rapeseed or coleseed flowering stalks used like broccoli rabe Other leafy vegetables edit Spinach hōrensō Onion family edit 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 ja multipurpose scallion young plants Kujō negi ja Kyoto cultivar of green onion Shimonita negi ja Cultivar named after Shimonita Gunma Other varieties with articles are Kan on negi ja Hiroshima Yatabe negi ja Fukui Tokuda negi ja Gifu Nobiru ja Allium macrostemon collected from the wild much like field garlic Gyōja ninniku ja Allium victorialis much like ramps Root vegetables edit 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 ja Kyoto variety Zuiki ja 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 ja 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 ja or jinenjo Dioscorea japonica considered the true Japanese yam The name jinenjo refers to roots dug from the wild Nagaimo ja D opposita In a strict sense refers to the long truncheon like form Yamatoimo ja D opposita A fan shaped ginkgo leaf shaped variety more viscous than the long form Tsukuneimo ja D polystachya var A round variety even more viscous and highly prized Mukago edible tubercles Yurine ja lily bulbs Sprouts edit Kaiware radish sprouts Moyashi mung sprouts Soybean sprouts mame moyashi Specialty vegetables edit Aralia cordata Japanese spikenard Fuki a type of butterbur both stalk and young flower shoots Kanpyō dried gourd strips Konnyaku shirataki Sansai a term for wild picked vegetables in general including fernbrake bamboo shoots tree shoots Pickled vegetables edit Tsukemono term for Japanese pickles Takuan zuke Suguki ja Nuts edit Ginkgo nuts Azuki bean Kuri chestnuts Onigurumi Japanese walnut Juglans ailantifolia Tochi no mi a type of buckeye or horse chestnut Aesculus turbinata Shii no mi acorns of Castanopsis spp Seeds edit Sesame seeds Black sesame seeds White sesame seeds Shiso seeds Wild sesame seeds egoma Hemp seeds onomi mixed in with shichimi Karashi usually powdered mustard or in paste tubes Sanshō Zanthoxylum piperitum Mushrooms edit Enokitake Eringi Matsutake Maitake Nameko Hiratake Shiitake Shimeji Wood ear kikurage Rhizopogon roseolus shōro Seaweed edit See also Edible seaweed Ego nori ja Campylaephora hypnaeoides Habanori ja Petalonia binghamiae Hijiki Konbu kombu kelp Tororo kombu ja or oboro kombu thin shavings of kelp Usuita kombu a thin sheet of kelp created as a byproduct Mekabu ja the thick pleated portion near the attached base of the seaweed Mozuku Nori Iwa nori ja refers to seaweed harvested from sea rock Ogonori Okyuto ja Suizenji nori ja Aphanothece sacrum a Kyushu specialty Tengusa also known as kanten and tokoroten agar Wakame Fruits edit See also Category Japanese fruit Citrus edit Main article Japanese citrus Amanatsu Daidai Dekopon a new hybrid Iyokan Kabosu Sudachi Yuzu Other edit Akebia sausage fruit Ume Loquat Makuwauri a traditional type of melon Nashi pear Persimmon Yamamomo Myrica rubra Soy products edit Edamame Miso Soy sauce light dark tamari Nattō Daitokuji nattō ja Mame moyashi soy sprouts Kinako soy meal Irimame dry roasted soy beans and black soy beans used in kakimochi etc Vegetable proteins edit 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 Soft kinugoshi dōfu silken oboro dōfu kumidashi dōfu Firm momen dōfu cotton Freeze dried kōyadōfu Fried aburaage agedōfu atsuage ganmodoki Residue okara Soy milk YubaAnimal sources editEggs edit Chicken Quail egg Terrapin eggs sea turtle eggs Meats edit Beef Kobe beef Matsusaka beef Mishima beef Beef tongue heart liver tripe rumen mino omasum senmai abomasum giara Chicken called kashiwa in Western parts Kansai There are various heritage breeds called jidori ja Nagoya cochin Shamo fighting cock Hinai jidori hinaidori ja Rhode Island red Unlaid egg yolk tamahimo Pork Kurobuta Berkshire pig agu ja or shimabuta extinct but reconstructed heritage hog of Okinawa Inobuta ja a domestic pig wild boar crossbreed Boar meat the nabe hotpot dish is called botan nabe peony Whey buta marketed by Hanamaki Bokujō ja 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 edit Marine fishes edit red fleshed fish or akami zakana skipjack tuna katsuo made into tataki namaribushi and processed into katsuobushi soda gatsuo ja tuna maguro Japanese amberjack buri hamachi Spanish mackerel sawara Blue backed fish edit These fish are collectively called ao zakana in Japanese Japanese jack mackerel aji pacific saury sanma sardine iwashi Niboshi or iriko is dried sardine important for fish stock and other uses mackerel saba kohada ja or kohada Konosirus punctatus herring nishin aji Japanese horse mackerel and similar fish typical fish for hiraki or fish that is gutted butterflied and half dried in shade White fleshed fish edit 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 edit ayu the shiokara made from this fish is called uruka ja Japanese eel unagi gori Japanese fish ja 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 aramaki jake ja is salt cured whole fish hizu namasu ja uses snout cartilage suzuki Japanese icefish ja Family Salangidae nigoro buna Carassius auratus grandoculis vital source of funazushi for Shiga kennians Marine mammals edit See also Whaling in Japan baleen whale kujira dolphin iruka Mollusks edit Squid and cuttlefish edit These fish are collectively called ika in Japanese aori ika surume ika kensaki ika yari ika hotaru ika kō ika Octopus edit Octopus is called tako in Japanese Common octopus madako Giant Pacific octopus mizudako Amphioctopus fangsiao iidako Bivalves edit 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 edit horned turban sazae abalone Crustaceans edit These foods are collectively called ebikani rui or kokaku rui in Japanese Crab edit Crab is called kani in Japanese snow crab zuwaigani horsehair crab kegani king crab tarabagani hanasaki gani Paralithodes brevipes horse crab gazami Kona crab asahi gani Lobsters shrimps and prawns edit These shellfish are collectively called ebi in Japanese spiny lobster ise ebi Kuruma prawn kuruma ebi humpback shrimp botan ebi Pandalus hypsinotus mantis shrimp shako barnacle kawaebi ja Palaemon paucidens freshwater Echinoderms edit Sea cucumbers namako body intestines konowata ovaries kuchiko konoko Sea urchin uni ovaries Tunicates edit Sea pineapple hoya Roe edit salmon roe ikura herring roe kazunoko mullet roe karasumi similar to botargo pollock roe tarako food capelin roe masago flying fish roe tobiko crustacean eggs Liver edit 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 edit 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 edit Some insects have been considered regional delicacies though often categorized as getemono ja or bizarre food hachinoko はちのこ larvae and pupae of kurosuzumebachi or yellowjacket spp inago no tsukudani tsukudani made from locusts that infest rice fields It used to be pretty common wherever rice was grown zazamushi tsukudani ざざむしの佃煮 tsukudani made from stonefly and caddisfly larvae in streams specialty of Ina Nagano area See also editList of Japanese cooking utensils List of Japanese dishes List of Japanese condiments List of sushi and sashimi ingredients Sansai Retrieved from https en 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