The following is a list of ingredients used in Japanese cuisine.
Vegetables in the onion family are called negi in Japanese.
These fish are collectively called ao zakana in Japanese.
These fish are collectively called shiromi zakana in Japanese.
These fish are collectively called ika in Japanese.
Octopus is called tako in Japanese.
These foods are collectively called ebikani-rui or kokaku rui in Japanese.
Crab is called kani in Japanese.
These shellfish are collectively called ebi in Japanese.
Some insects have been considered regional delicacies, though often categorized as getemono [ja] or bizarre food.