List of Japanese ingredients
From Wikipedia, the free encyclopedia
Contents |
[edit] Japanese ingredients
The following is a list of ingredients used in Japanese cuisine.
[edit] Rice
- Short or medium grain white rice
- Mochi rice (glutinous rice)
[edit] Beans
[edit] Eggs
[edit] Flour
[edit] Fruits
- See also: Japanese citrus
- citrus fruits:
[edit] Fu (wheat gluten)
[edit] Meats
[edit] Mushrooms
[edit] Noodles
[edit] Seafood
Every type of seafood imaginable features in Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties.
[edit] 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
[edit] Marine mammals
-
- baleen whale (kujira)
- dolphin (iruka)
- Whaling_in_Japan
[edit] 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)
[edit] Crab (kani)
-
- snow crab (zuwaigani)
- horsehair crab (kegani)
- king crab (tarabagani)
- horse crab (gazami)
[edit] Roe
[edit] Processed seafood
[edit] Seaweed
- See also: Category:Sea vegetables
[edit] Soy products
- See also: Category:Tofu
[edit] 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)
|
||||||||
