“List of Japanese ingredients”的意思、由来-开放百科全书

词条

List of Japanese ingredients

释义

Plant sources
Cereal grain Flour Japanese noodles Vegetables Nuts Seeds Mushrooms Seaweed Fruits Soy products Vegetable proteins
Animal sources
Eggs Meats Aquatic creatures Finned fish Marine mammals Mollusks Crustaceans (ebikani-rui, kokaku rui) Echinoderms Tunicates Roe Processed seafood Insects Bizarre foods
See also

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

Plant sources

Cereal grain

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

katakuri starch - an alternative ingredient for potato starch
kinako - soybean flour/meal
kibi (millet) flour
konnyaku starch powder
kudzu starch
Rice flour (komeko)
- {{Interlanguage link multi|joshinko|ja|3=上新粉|vertical-align=sup}}
- {{Interlanguage link multi|mochiko|ja|3=もち粉|vertical-align=sup}}
- {{Interlanguage link multi|shiratamako|ja|3=白玉粉|vertical-align=sup}}
- {{Interlanguage link multi|dōmyōji ko|ja|3=道明寺粉|vertical-align=sup}}, 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 {{Nihongo|shinbikiko|新引粉,真挽粉}} and used as breaded crust or for confection. Fine ground are {{Nihongo|jōnanko|上南粉}}
- {{Interlanguage link multi|mijinko|ja|3=微塵粉|vertical-align=sup}}, {{Nihongo|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.

Japanese noodles

soba
sōmen
ramen
udon
yakisoba noodles

Vegetables

(fruit vegetables)

cucumber (kyūri)
eggplant (nasu, nasubi)
shishitō mild peppers
- {{Interlanguage link multi|Manganji pepper|ja|3=万願寺とうがらし|vertical-align=sup}}
- {{Nihongo|Fushimi pepper|伏見とうがらし}} - The leaves of the Fushimi made into tsukudani are hatōgarashi.
kabocha squash
shiro-uri - type of squash/melon.

(Cabbage family or: //Brassica">Brassica leafy vegetables)

komatsuna - (B. rapa var. perviridis)
mizuna - (B. rapa var. nipposinica)
napa cabbage (hakusai ) - (B. rapa var. glabra)
{{Nihongo|takana (Japanese vegetable)|タカナ}} - (Brassica juncea var. integrifolia or var. of mustard)
Nozawana - (cultivar of B. rapa var. hakabura)
na-no-hana (rapeseed or coleseed flowering-stalks, used like broccoli rabe)

(Other leafy vegetables)

spinach (hōrensō)

(: //onion">onions or Allium spp. - negi)

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
- {{Nihongo|Fukaya negi|深谷ネギ}} - Often used to denote the types as thick as leeks used in Kanto area, 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.
- {{Interlanguage link multi|bannō negi|ja|3=万能ねぎ|vertical-align=sup}} "multipurpose scallion" - young plants.
- {{Interlanguage link multi|Kujō negi|ja|3=九条葱|vertical-align=sup}} - Kyoto cultivar of green onion.
- {{Interlanguage link multi|Shimonita negi|ja|3=下仁田ネギ|vertical-align=sup}} - Cultivar named after Shimonita, Gunma.
- Other varieties with articles are {{Interlanguage link multi|Kan'on negi|ja|3=観音ネギ|vertical-align=sup}} (Hiroshima), {{Interlanguage link multi|Yatabe negi|ja|3=谷田部ネギ|vertical-align=sup}} (Fukui), {{Interlanguage link multi|Tokuda negi|ja|3=徳田ねぎ|vertical-align=sup}} (Gifu)
{{Interlanguage link multi|nobiru|ja|3=ノビル|vertical-align=sup}} - Allium macrostemon, collected from the wild much like field garlic.
{{Interlanguage link multi|gyōja ninniku|ja|3=ギョウジャニンニク|vertical-align=sup}} - Allium victorialis much like ramps.

(Root vegetables)

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)
- {{Interlanguage link multi|ebi imo|ja|3=エビイモ|vertical-align=sup}} - Kyoto variety
- {{Interlanguage link multi|zuiki|ja|3=芋茎|vertical-align=sup}} - stems available fresh or dried. careful! tartness must be boiled off before use.
takenoko (bamboo shoots)
- himetakenoko, sasa-takenoko, nemagari-take - Slender bamboo shoots of {{Interlanguage link multi|Chishima zasa bamboo|ja|3=チシマザサ|vertical-align=sup}} (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.
- {{Interlanguage link multi|yamanoimo|ja|vertical-align=sup}} or jinenjo (Dioscorea japonica) - considered the true Japanese yam. The name jinenjo refers to roots dug from the wild.
- {{Interlanguage link multi|nagaimo|ja|vertical-align=sup}} (D. opposita) - In a strict sense, refers to the long truncheon-like form.
- {{Interlanguage link multi|yamatoimo|ja|vertical-align=sup}} (D. opposita) - A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form.
- {{Interlanguage link multi|tsukuneimo|ja|vertical-align=sup}} (D. polystachya var.) - A round variety even more viscous and highly prized.
- mukago - edible tubercles
{{Interlanguage link multi|yurine|ja|3=ユリ根|vertical-align=sup}} (lily bulbs)

(Sprouts)

kaiware (radish sprouts)
moyashi (mung sprouts)
soybean sprouts (mame-moyashi)

(Specialty vegetables)

Aralia cordata ("Japanese spikenard")
fuki (a type of butterbur, both stalk and young flower-shoots)
konnyaku (shirataki)
sansai (= term for wild-picked vegetables in general, including fernbrake, bamboo shoots, tree shoots)

(Pickled vegetables) -: //Tsukemono">Tsukemono

takuan zuke
{{Interlanguage link multi|suguki|ja|3=すぐき|vertical-align=sup}}

Nuts

ginkgo nuts
Azuki - Red Bean
kuri - chestnut
onigurumi - Japanese walnut (Juglans ailantifolia)
tochi-no-mi - type of buckeye or horse chestnut (Aesculus turbinata)
shii-no-mi - acorns of Castanopsis spp.

Seeds

sesame
- black sesame
- white sesame
shiso seeds
wild sesame egoma
hemp seeds (onomi) - mixed in 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

{{Interlanguage link multi|ego-nori|ja|3=エゴノリ|vertical-align=sup}} (Campylaephora hypnaeoides)
{{Interlanguage link multi|habanori|ja|3=ハバノリ|vertical-align=sup}} (Petalonia binghamiae)
hijiki
konbu (kombu, kelp)
- {{Interlanguage link multi|tororo-kombu|ja|3=とろろ昆布|vertical-align=sup}} or oboro-kombu - thin shavings.
- usuita-kombu - thin sheet created as byproduct
- {{Interlanguage link multi|mekabu|ja|3=メカブ|vertical-align=sup}} - the thick, pleated portion near the attached base
mozuku
nori
- {{Interlanguage link multi|iwa-nori|ja|3=イワノリ|vertical-align=sup}} - refers to seaweed harvested from sea-rock.
ogonori
{{Interlanguage link multi|okyūto|ja|3=おきゅうと|vertical-align=sup}}
{{Interlanguage link multi|Suizenji-nori|ja|3=スイゼンジノリ|vertical-align=sup}} (Aphanothece sacrum) - Kyushu specialty
tengusa - kanten, tokoroten (agar)
wakame

Fruits

(: //citrus">citrus fruits)

{{Hatnote|This list will be limited to typical flavoring, etc. citrus. For fuller list, see Japanese citrus}}

amanatsu
daidai
dekopon - a new hybrid
iyokan
kabosu
sudachi
yuzu

(Other)

ume
loquat
{{Interlanguage link multi|makuwauri|ja|3=マクワウリ|vertical-align=sup}} - a traditional type of melon
nashi pear
persimmon
yamamomo (Myrica rubra)

Soy products

edamame
miso
soy sauce (light, dark, tamari)
natto
{{Interlanguage link multi|Daitokuji natto|ja|3=大徳寺納豆|vertical-align=sup}}
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
- 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
fish roe → #Roe
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:地鶏)
- Nagoya Cochin
- shamo - fighting cock
- Hinai jidori ={{Interlanguage link multi|hinaidori|ja|3=比内鶏|vertical-align=sup}} x Rhode Island red
- unlaid egg yolk (tamahimo)
pork
- kurobuta (Berkshire (pig))
- {{Interlanguage link multi|agū|ja|3=アグー|vertical-align=sup}} or shimabuta, extinct but reconstructed heritage hog of Okinawa
- {{Interlanguage link multi|inobuta|ja|3=イノブタ|vertical-align=sup}} (a domestic pig x wild boar crossbreed)
- boar meat. The nabe (hotpot) dish is called botan nabe ("peony")
- whey buta - marketed by {{Interlanguage link multi|Hanamaki Bokujō|ja|3=花畑牧場|vertical-align=sup}}
horse meat, sometimes called sakura-niku, is a delicacy. Raw sliced horsemeat is "basashi". The fatty portion from where the mane grows (tategami).

Aquatic creatures

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

Finned fish

(Marine fishes)

(red-fleshed fish or akami zakana)
skipjack tuna (katsuo) - made into tataki, namaribushi, and processed into katsuobushi
- {{Interlanguage link multi|soda-gatsuo|ja|3=ソウダガツオ|vertical-align=sup}}
tuna (maguro)
Japanese amberjack (buri / hamachi)
Spanish mackerel (sawara)

(Of which are: //blue-backed fish">blue-backed fish ao zakana)

Japanese jack mackerel (aji)
pacific saury (sanma)
sardine (iwashi)
- Niboshi or iriko is dried sardine, important for fish stock and other uses.
mackerel (saba)
{{Interlanguage link multi|kohada|ja|3=コノシロ|vertical-align=sup}} 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 or shiromi zakana)

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 tetradotoxin 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 (incl. brackish and ocean-returning))

ayu - the shiokara made from this fish is called {{Interlanguage link multi|uruka|ja|3=うるか|vertical-align=sup}}.
Japanese eel (unagi)
{{Interlanguage link multi|gori (Japanese fish)|ja|3=ゴリ|vertical-align=sup}} - 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. {{Interlanguage link multi|aramaki-jake|ja|3=新巻鮭|vertical-align=sup}} is salt-cured whole fish. {{Interlanguage link multi|hizu-namasu|ja|3=氷頭なます|vertical-align=sup}} uses snout cartilage.
suzuki
{{Interlanguage link multi|Japanese icefish|ja|3=シラウオ|vertical-align=sup}} (Family Salangidae)
nigoro buna (Carassius auratus grandoculis) - vital source of funazushi for Shiga-kennians

Marine mammals

baleen whale (kujira)
dolphin (iruka)

Mollusks

(: //squid">squid, cuttlefish (ika))

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

(: //octopus">octopus (tako))

Common Octopus (madako)
Giant Pacific Octopus (mizudako)
Amphioctopus fangsiao (iidako)

(bivalves)

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 or conches)

horned turban (sazae)
abalone

Crustaceans (ebikani-rui, kokaku rui)

(: //crab">crab (kani))

snow crab (zuwaigani)
horsehair crab (kegani)
king crab (tarabagani; hanasaki gani=Paralithodes brevipes)
horse crab (gazami)
Kona crab (asahi-gani)

(lobsters, shrimps, prawns (ebi))

spiny lobster (ise-ebi)
Kuruma prawn (kuruma ebi)
humpback shrimp (botan ebi; Pandalus hypsinotus)
mantis shrimp - (shako)
barnacle
{{Interlanguage link multi|kawaebi|ja|3=カワエビ|vertical-align=sup}} (Palaemon paucidens) - freshwater

Echinoderms

Sea cucumbers (namako) - body, intestines (konowata), ovaries (kuchiko, konoko)
Sea urchin (uni), ovaries

Tunicates

Sea pineapple (hoya)

Roe

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

(livers)

ankimo, or monkfish liver.
{{Interlanguage link multi|kawahagi|ja|vertical-align=sup}} (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

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

Some insects have been considered regional delicacies, though often categorized as {{Interlanguage link multi|getemono|ja|3=ゲテモノ|vertical-align=sup}} or bizarre food.

{{Interlanguage link multi|hachinoko|はちのこ|vertical-align=sup}}, larvae and pupae of kurosuzumebachi or yellowjacket spp.
{{Interlanguage link multi|inago no tsukudani|いなごの佃煮|vertical-align=sup}}, tsukudani made from locusts that infest rice fields. It used to be pretty common wherever rice was grown.
{{Interlanguage link multi|zazamushi tsukudani|ざざむしの佃煮|vertical-align=sup}}, tsukudani made from stonefly and caddisfly larvae in streams (specialty of Ina, Nagano area).

Bizarre foods

The mamushi viper are used to make an alcoholic medicinal beverage.

An imori no kuroyaki or "blackened broiled Japanese Fire Belly Newt has popularly been ascribed aphrodisiac properties, though this animal has been found to contain tetrodotoxin, the deadly fugu poison. On a related note, certain beetles of the Spanish fly family are used in Traditional Chinese medicine but are toxic, and in ninja fiction, the beetle's poison has been portrayed as being used in assassinations.

Use of not just raw, but living animals might be considered a novel use of ingredients: shirouwo (Ice goby) and hotaruika (Sparkling enope squid) are swallowed while still alive and wiggling (this is called {{Interlanguage link multi|odori-gui|ja|3=踊り食い|vertical-align=sup}}). This is also a unique culture of Japan.