Yuzu Other Akebia (sausage fruit) Loquat – a traditional type of melon Nashi pear Persimmon – Myrica rubra Soy products Soy sauce (light, dark, ) – soy sprouts – soy meal – dry-roasted soy beans and black soy beans (used in , etc.) Vegetable proteins – wheat gluten – fresh usually sold in sticks (long bars) Dry – variously shaped and colored. is one variety – somewhat more doughy (still has starches left) Tofu Soft: (silken), , Firm: (cotton) Freeze-dried: Fried: , , , Residue: Soy milk Animal sources Eggs Chicken Quail egg Terrapin eggs, sea-turtle eggs Meats Beef Kobe beef Matsusaka beef Mishima beef Beef tongue, heart, liver, tripe, rumen (), omasum (), abomasum () Chicken – called in Western parts (Kansai). There are various heritage breeds called Nagoya cochin Shamo – fighting cock – × Rhode Island red Unlaid egg yolk () Pork (Berkshire (pig)) or , extinct but reconstructed heritage hog of Okinawa – a domestic pig × wild boar crossbreed Boar meat – the (hotpot) dish is called ("peony") Whey – marketed by Horse meat, sometimes called – a delicacy. Raw sliced horsemeat is called ; the fatty neck portion from where the mane grows is known as . Finned fish Marine fishes (red-fleshed fish or akami zakana) skipjack tuna (katsuo) - made into tataki, namaribushi, and processed into katsuobushi tuna (maguro) Japanese amberjack (buri / hamachi) Spanish mackerel (sawara) Blue-backed fish These fish are collectively called ao zakana in Japanese. Japanese jack mackerel (aji) pacific saury (sanma) sardine (iwashi) Niboshi or iriko is dried sardine, important for fish stock and other uses. mackerel (saba) or kohada (Konosirus punctatus) herring (nishin) aji (Japanese horse mackerel and similar fish) - typical fish for hiraki, or fish that is gutted, butterflied, and half-dried in shade. White-fleshed fish These fish are collectively called shiromi zakana in Japanese. flatfish (karei / hirame) - ribbons of flesh around the fins called engawa are also used. Roe is often stewed. pike conger (hamo) - in Kyoto-style cuisine, also as high-end surimi. pufferfish (fugu) - flesh, skin, soft roe eaten as sashimi and hot pot (tecchiri); organs, etc. poisonous; roe also contain tetrodotoxin but a regional specialty food cures it in nuka until safe to eat. tilefish (amadai) - in a Kyoto-style preparation, it is roasted to be eaten scales and all; used in high-end surimi. red sea bream (madai) - used widely.