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INGREDIENTS . ZUTATEN
zairyoo 材料
Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.
A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.
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aamondo, アーモンド almonds
abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油 salad oil
tenpura abura 天婦羅油 tempura oil
tsubaki abura, see below
. abura uri 油売り oil vendor in Edo .
Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety
Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
BUTA ... Pig and Pork (buta, ton 豚 ぶた) Schwein
Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage
Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring
choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings
Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.
daizuko 大豆粉 soybean flour, soy flour
Dashi ... soup stock
Edo-Vegetables (Edo yasai 江戸伝統野菜)
Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten
Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け
Gobo, goboo 牛蒡 Burdock root
Goma 胡麻 sesame, seeds or goma abura ゴマ油 oil
shirogoma 白胡麻,white seeds. kurogoma 黒胡麻, black seeds.
chagoma 茶胡麻 "tea sesame".
kingoma 金胡麻 "golden goma" and mixtures of white and golden are available.
surigoma, crushed. kirigoma, cracked.
nerigoma 練り胡麻, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
kingoma has the most oil of all seeds.
Sesame (til, tila, gingili) India goma, goma no hana (Japan)
姓と胡麻の油は絞れば絞るほど出る
The more you squeeze the farmers and sesame seeds, the more you get out of them.
Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers
haabu ハーブ herbs, Gewürzkräuter
Hamaguri, clam shells, venus clams Venusmuscheln
Hanpen はんぺん (hanpei 半平／hanpen 半片) fluffy fish cake made of ground fish
Ichiyaboshi いちやぼし (【一夜干（し）) "dried for one night" air-dried fish
Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し
Jidori 地鳥 (じどり) Local Chicken types
Kaiso Sea Vegetables 海草Edible seaweeds, LIST
Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Kani 蟹料理 CRAB dishes
Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others
Kanpyo かんぴょう(干瓢／乾瓢) dried gourd ribbons
Kanten 寒天 gelatine (mostly from agar agar)
Karashi からし(芥子／辛子) Japanese mustard. Senf
often in powder form to prepare fresh for use
Karee カレー Japanese curry preparations
Katakuriko, Starch 片栗粉. potato starch. Stärkemehl
Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes
Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Keshi no mi 芥子の実 white poppy seeds
Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne
Kinako 黄粉 "yellow powder", toasted soybean flour
Sojabohnenmehl
Kinoko, take きのこ(茸／蕈／菌) mushrooms LIST
Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used
Ko, kona 粉 flour, Mehl
Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food
Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues
Kudamono, fruit ... LIST
Kuri no kanro-ni 栗の甘露煮 chestnuts in syrup
Kanro-Ni, sweet simmering
Kurumi くるみ (胡桃) walnuts Walnuss
Walnut (kurumi) as kigo
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten
Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking
menjitsuyu 綿実油 cotton seed oil
Menrui ... all kinds of noodles 麺類 Nudeln
Soba, Udon, Somen
Mi 実 Berries and Nuts from the forest Nuesse und Beeren
Midorimushi みどりむし / yuugurena ユーグレナ Euglena
Mirin みりん 味醂 ミリン ... sweet cooking ricewine, syrup rice wine
Miruku ミルク / gyuunyuu 牛乳 Milk and milk products Butter, Cheese, Pudding, Yoghurt
Miso paste 味噌 miso dishes
Mitsuba 三つ葉 (みつば) "Three leaves" honewort
. Mizuame (水飴) is a sweetener from Japan .
Mochi ricecakes, 餅 (もち) rice cakes
Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer
nagaimo, naga-imo ながいも（長芋）yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php
Naganegi 葱 (ねぎ) leek, green onions
Nasu 茄子 (なす), nasubi なすび eggplant, aubergine
Natto, nattoo 納豆 fermented soy beans
Niku 肉 にく all kinds of meat from four-legged animals
Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor
Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩
Pan パン Bread
..... koppepan コッペパン spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan アンパン, meronpan メロンパン melon bread, and many more
tsukudani toast 佃煮トースト
Panko パン粉 "bread flour", bread crumbs,
often used as coating before deep-frying food
Rice お米 o-kome
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Sakana ... 魚 FISH of all kinds
Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒 sweet white rice wine,
..... amakuchi, 甘口 sweet
..... karakuchi, 辛口 dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO
Sansai 山菜 Mountain vegetables
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"
Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame 水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku
Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel
Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO
Shio ... Salt 塩
Meersalz, Salz
Shirasuboshi しらす‐ぼし (白子干し／白子乾し) blanched very small sardines
kigo for spring
Shiso, beefsteak plant, Perilla 紫蘇
Shooga, Ginger 生姜
Shoyu, Soy Sauce shooyu 醤油
SHUN 旬の物 / 旬の味 Specialities of the Season
Shungiku, garland chrysanthemum 春菊
Soomen, somen noodles 索麺
Su 酢 , komezu, komesu 米酢 rice vinegar
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Tamago 卵 (たまご) egg dishes
Tara 鱈 Cod fish
Tare タレ Sauces and dressings
Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations
Togarashi, toogarashi 唐辛子 red hot pepper
Tonkatsu soosu 豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce
Tsubaki abura 椿油) camellia oil
Tsukemono and how to make them ... 漬物
Udo, Spikenard, Japanese spikenard 独活（うど)
Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Wagyuu, wagyu 和牛 Japanese beef Rindfleisch
Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica
Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo
Yasai 野菜 やさい vegetables
Vegetables in the season, shun no yasai
Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku
Yomogi よもぎ 蓬 mugwort
Beifuss, Beifuß
Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon
Yuzu 柚子 ゆず citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan
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WASHOKU :
YASAI . Vegetable SAIJIKI
Seaweed (kaisoo 海草) as kigo
WASHOKU : INGREDIENTS tags
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