List of Japanese ingredients

• Tsukemono – term for Japanese pickles.
• Takuan zuke
• Suguki ^[ja]

Nuts

• 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

• 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

• Enokitake
• Eringi
• Matsutake
• Maitake
• Nameko
• Hiratake
• Shiitake
• Shimeji
• Wood ear (kikurage)
• Rhizopogon roseolus (shōro)

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

Citrus

• Amanatsu
• Daidai
• Dekopon – a new hybrid
• Iyokan
• Kabosu
• Sudachi
• Yuzu

Other

• Akebia (sausage fruit)
• Ume
• Loquat
• Makuwauri – a traditional type of melon
• Nashi pear
• Persimmon
• Yamamomo – Myrica rubra

Soy products

• 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

• 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
  • Yuba

Animal sources

Eggs

• Chicken
• Quail egg
• Terrapin eggs, sea-turtle eggs

Meats

• 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
  • fighting cock
  • Hinai jidori –
    Rhode Island red
  • Unlaid egg yolk (tamahimo)
• Pork
  • Berkshire (pig)
    )
  • Okinawa
  • Inobuta ^[ja] – a domestic pig × wild boar crossbreed
  • 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.

• Japanese jack mackerel (aji)
• pacific saury (sanma)
• sardine (iwashi)
  • Niboshi or iriko is dried sardine, important for fish stock and other uses.
• mackerel (saba)
• 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

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.
• hamo
  ) - in Kyoto-style cuisine, also as high-end surimi.
• 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

• 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 (
  Shiga-kennians

• ikura
  )
• herring roe (kazunoko)
• botargo
• tarako (food)
  )
• capelin roe (masago)
• flying fish roe (tobiko)
• crustacean eggs

Liver

• 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

• 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.
• 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 ^[ja] or bizarre food.

• hachinoko ^{[はちのこ]}, larvae and pupae of kurosuzumebachi or yellowjacket spp.
• locusts
  that infest rice fields. It used to be pretty common wherever rice was grown.
• stonefly and caddisfly larvae in streams (specialty of Ina, Nagano
  area).

• List of Japanese cooking utensils
• List of Japanese dishes
• List of Japanese condiments
• List of sushi and sashimi ingredients
• Sansai