Japanese Cuisine - Ingredients

Ingredients

See also: List of Japanese ingredients

The following is a list of ingredients found in Japanese cuisine:

  • Rice
  • Beans
  • Eggs
  • Flour
  • Fruits
  • Fu (wheat gluten)
  • Meats
  • Mushrooms
  • Noodles
  • Soy products
  • Vegetables

Many types of seafood are part of Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties:

  • Crab (kani)
  • Finned fish
  • Marine mammals
  • Shellfish
  • Roe
  • Processed seafood
  • Seaweed

Read more about this topic:  Japanese Cuisine

Famous quotes containing the word ingredients:

    “This even-handed justice
    Commends th’ ingredients of our poisoned chalice
    To our own lips.”
    —William Shakespeare (1564–1616)

    “In all cultures, the family imprints its members with selfhood. Human experience of identity has two elements; a sense of belonging and a sense of being separate. The laboratory in which these ingredients are mixed and dispensed is the family, the matrix of identity.”
    —Salvador Minuchin (20th century)

    “A sociosphere of contact, control, persuasion and dissuasion, of exhibitions of inhibitions in massive or homeopathic doses...: this is obscenity. All structures turned inside out and exhibited, all operations rendered visible. In America this goes all the way from the bewildering network of aerial telephone and electric wires ... to the concrete multiplication of all the bodily functions in the home, the litany of ingredients on the tiniest can of food, the exhibition of income or IQ.”
    —Jean Baudrillard (b. 1929)