List of Japanese ingredients

The following is a list of ingredients used in Japanese cuisine.
Plant sources.
Vegetables.
Onion family.
These vegetables are called "negi" in Japanese.
Pickled vegetables.
Tsukemono is the term for Japanese pickles.
Animal sources.
Finned fish.
Blue-backed fish.
These fish are collectively called "ao zakana" in Japanese.
White-fleshed fish.
These fish are collectively called "shiromi zakana" in Japanese.
Mollusks.
Squid and cuttlefish.
These fish are collectively called "ika" in Japanese.
Octopus.
Octopus is called "tako" in Japanese.
Crustaceans.
These foods are collectively called "ebikani-rui" or "kokaku rui" in Japanese.
Crab.
Crab is called "kani" in Japanese.
Lobsters, shrimps, and prawns.
These shellfish are collectively called "ebi" in Japanese.
Insects.
Some insects have been considered regional delicacies, though often categorized as or bizarre food.