List of Japanese ingredients

The following is a list of ingredients used in Japanese cuisine.

Every type of seafood imaginable features in Japanese cuisine. Only some of the most common are in the list below. Includes freshwater varieties.

Some insects have been considered regional delicacies, though often categorized as getemono^[] or bizarre food.

The mamushi viper are used to make an alcoholic medicinal beverage.

An imori no kuroyaki or "blackened broiled Japanese Fire Belly Newt has popularly been ascribed aphrodisiac properties, though this animal has been found to contain tetrodotoxin, the deadly fugu poison. On a related note, certain beetles of the Spanish fly family are used in Traditional Chinese medicine but are toxic, and in ninja fiction, the beetle's poison has been portrayed as being used in assassinations.

Use of not just raw, but living animals might be considered a novel use of ingredients: shirouwo (Ice goby) and hotaruika (Sparkling enope squid) are swallowed while still alive and wiggling (this is called odori-gui^[]). This is also a unique culture of Japan.

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