Jap. Food

Ways of Food Preparation:
In contrast to most other cultures, traditionally Japanese cookbooks are not arranged by ingredient, by by way of preparation.

Seasonings full of "umami" as dashi bouillon, miso paste and soy sauce form the identiry of Japanese cuisine.

Ingredients - Vegetables
Beans:
Given the vegetarian slant of Japanese cuisine, it is not surprising that beans play a major role. It is also one of the oldest plants cultivated by humans and has been known in Japan for thousands of years.
 Daizu - Tofu (1) (2) (3) - Azuki (Shiruko & Zenzai)

Leaf vegetables:
Shungiku - Komatsuna - Mizuna

Root vegetables: 
There is a rich assortment of tuberous plants in Japan with a striking number of characteristic species, such as lotus root, burdock root and konjac.
Konnyaku - Gobo - Daikon - Takenoko - Renkon

Tubers:
The potato is known in Japan in all kinds of variants and types, such as yams, taros and sweet potatoes.
Yamaimo - Satoimo - Satsumaimo

Mushrooms:
Japan has a humid climate, which is very conducive to the growth of all kinds of mushrooms and fungi. There are about 4,000 different species in Japan, but the most popular edible mushrooms are the following:
Shiitake - Matsutake - Maitake - Shimeji - Enokitake - Nameko

Sansai, wild plants
Sansai are officially picked in the wild, although many sansai are now grown as well. They are an exotic mixture of shoots, buds, stems and leaves.
Fuki - Junsai - Katakuri - Seri - Udo - Warabi - Yomogi - Zenmai

Vegetables from the Sea:
Together with China and Korea, Japan is the only country in the world where the “vegetables from the sea,” seaweeds, are eaten on a daily basis. For centuries, seaweed has been part of the diet of the Japanese.
Konbu - Wakame - Nori - Hijiki
Ingredients - Fish
Tai (Seabream) - Saba (Mackerel)
Shirasu (Whitebait)

Fish Roe
Ikura - Mentaiko & Tarako - Uni - Kazunoko - Karasumi

 Ingredients - Meat
Wagyu

Yakumi (Condiments)
Vegetable based: negi, shiso, mitsuba, myoga
Root vegetable based: shoga, wasabi, daikon-oroshi
Seaweed based: nori, aonori
Spice based: togarashi (red pepper), shichimi-togarashi (mix of seven spices), karashi (Japanese hot mustard), shansho (Japanese pepper)
Seed based: goma
Citrus fruit based: yuzu, kabosu, sudachi, daidai, chinpi (skin of citrus fruits)
Fish based: katsuobushi (dried, smoked, mold-cures bonito), chirimenjako (small young sardines)

Rice & Rice Dishes
Sushi
Mochi - Onigiri
Okayu - Zosui - Ochazuke - Sekihan
Donburi -  

Toppings for rice
Umeboshi - Tsukudani - Furikake

Tsukemono
Tsukemono, pickled vegetables, are a regular part of any Japanese meal that includes rice – they are usually combined into a set of three with the rice and miso soup. Here are seven different ways of pickling: 

Noodles & Noodle Dishes
Soba - Udon - Somen - Yakisoba

Wheat flour dishes:
Okonomiyaki - Takoyaki - Kushikatsu

Japanese-Western (Yoshoku):
Tonkatsu - Curry - Katsu-kare - Omuraisu
Jap. style pasta: Spaghetti Napolitan -  Tarako Spaghetti -
Jap. style bread: Kare-pan -

Japanese-Chinese (Chuka)
Ramen - Reimen - Yakimeshi - Tenshindon - Chukadon

Kyodo-Ryori (Local Dishes)
 Hokkaido - Northeastern Japan - Tokyo - Kyoto - Osaka - Nagasaki - Okinawa

Fruit:
Mikan - Kaki

Beverages:
- Tochu-cha - Japanese soft drinks -

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