science

List of Japanese ingredients

List of Japanese ingredients is a science topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand List of Japanese ingredients rather than just read about it. In short: The following is a list of ingredients used in Japanese cuisine. While some basic cooking ingredients such as rice and soy sauce have become widely available outside Japan, other specialty ingredients are only available in stores that import foods from Asia.

Key takeaways

List of Japanese ingredients belongs to science; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect List of Japanese ingredients to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of List of Japanese ingredients from memory before moving on to harder problems.

Reference excerpt

The following is a list of ingredients used in Japanese cuisine. While some basic cooking ingredients such as rice and soy sauce have become widely available outside Japan, other specialty ingredients are only available in stores that import foods from Asia.

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) Joshinko Mochiko Shiratamako Dōmyōji ko – 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, 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

Soba Sōmen Ramen Udon Yakisoba noodles

Vegetables

Botanic fruits as vegetables Cucumber (kyūri) Eggplant (nasu, nasubi) Shishitō – mild peppers Manganji pepper 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 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 Spinach (hōrensō)

Onion family 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 ("multipurpose scallion") – young plants. Kujō negi – Kyoto cultivar of green onion. Shimonita negi – Cultivar named after Shimonita, Gunma. Other varieties with articles are Kan'on negi (Hiroshima), Yatabe negi (Fukui), Tokuda negi (Gifu) Nobiru – Allium macrostemon, collected from the wild much like field garlic. Gyōja ninniku – 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) Ebi imo – Kyoto variety Zuiki – 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 (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 or jinenjo (Dioscorea japonica) – considered the true Japanese yam. The name jinenjo refers to roots dug from the wild. Nagaimo (D. opposita) – In a strict sense, refers to the long truncheon-like form. Yamatoimo (D. opposita) – A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form. Tsukuneimo (D. polystachya var.) – A round variety even more viscous and highly prized. Mukago – edible tubercles Yurine – 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 Kanpyō – dried gourd strips Konnyaku – shirataki Sansai – a term for wild-picked vegetables in general, including fernbrake, bamboo shoots, tree shoots

Pickled vegetables Tsukemono – term for Japanese pickles. Takuan zuke Suguki

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 – Campylaephora hypnaeoides Habanori – Petalonia binghamiae Hijiki Konbu – kombu, kelp Tororo-kombu or oboro-kombu – thin shavings of kelp Usuita-kombu – a thin sheet of kelp created as a byproduct Mekabu – the thick, pleated portion near the attached base of the seaweed Mozuku Nori Iwa-nori – refers to seaweed harvested from sea-rock. Ogonori Okyūto Suizenji-nori – 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

… excerpt ends here. Continue reading the full article.

Worked examples

Example 1 — a first encounter with List of Japanese ingredients

Start with the simplest possible case. Write down what List of Japanese ingredients claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In science, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to List of Japanese ingredients before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about List of Japanese ingredients ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of List of Japanese ingredients

In research: List of Japanese ingredients appears in science research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses List of Japanese ingredients in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: List of Japanese ingredients is common in secondary-school and first-year university syllabi. It links to neighbouring topics Food ingredients, Japanese cuisine, Japanese cuisine-related lists, so understanding it makes those chapters shorter.
In everyday life: Look for List of Japanese ingredients outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

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How to study List of Japanese ingredients in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what List of Japanese ingredients means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain List of Japanese ingredients out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is List of Japanese ingredients in simple terms?

Why does List of Japanese ingredients matter?

Because it connects several science ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study List of Japanese ingredients?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on List of Japanese ingredients.