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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
