Jap. Food

Ways of Food Preparation:

Chomiryo (Seasonings)

Ingredients - Vegetables
Beans: Daizu - Tofu - Azuki (Shiruko & Zenzai) -
Leaf vegetables: Shungiku - 
Root vegetables: Konnyaku - Gobo

Tubers: Yamaimo - Satoimo - Satsumaimo

Mushrooms: Shiitake - Matsutake - Maitake - Shimeji - Enokitake - Nameko
Vegetables from the Sea: Konbu - Wakame - Nori -


Ingredients - Fish
Tai (Seabream)

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
Donburi -  

Toppings for rice
Umeboshi - Tsukudani - Furikake

Tsukemono
shiozuke - shoyuzuke - misozuke - suzuke - nukazuke - kasuzuke - kojizuke

Noodles & Noodle Dishes
Soba - Udon - Somen - Yakisoba


Wheat flour dishes:
Okonomiyaki - Takoyaki

Japanese-Western (Yoshoku):
Tonkatsu - Curry - Katsu-kare - Omuraisu
Jap. style pasta:
Jap. style bread:

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

Fruit:
Mikan - Kaki

Beverages:
- Tochu-cha - Japanese soft drinks -