The following is a list of ingredients used in Japanese cuisine. Plant sources Cereal grain Rice Short or medium grain white rice. Regular (non-sticky) rice is called . Mochi rice (glutinous rice)-sticky rice, sweet rice (brown rice) Rice bran () – not usually eaten itself, but used for pickling, and also added to boiling water to parboil tart vegetables – toasted brown rice grains in and – Aspergillus cultures () (barley) Flour starch – an alternative ingredient for potato starch – soybean flour/meal – (millet) flour – starch powder starch Rice flour () – semi-cooked rice dried and coarsely pulverized; used as alternate breading in deep-fried dish, also used in Kansai-style confection. Medium fine ground types are called and used as breaded crust or for confection. Fine ground are , – powdery starch made from sticky rice. flour Soba flour starch – substitutes are sold under this name, though authentic starch derives from fern roots. See Wheat flour Tempura flour , , – descending grades of protein content; all purpose, udon flour, cake flour – name for the starch of rice or wheat. Apparently used for to some extent. In Chinese cuisine, it is used to make the translucent skin of the shrimp . Noodles Soba Ramen Udon noodles Vegetables Botanic fruits as vegetables Cucumber () Eggplant () – mild peppers – The leaves of the made into are . – pumpkins, squash – type of squash/melon. Cabbage family – (B. rapa var. perviridis) - (B. rapa var. nipposinica) Napa cabbage () – (B. rapa var. glabra) – (Brassica juncea var. integrifolia or var. of mustard) – (cultivar of B. rapa var. ) (rapeseed or coleseed flowering-stalks, used like broccoli rabe) Other leafy vegetables Spinach () Onion family Vegetables in the onion family are called in Japanese. – type of chives – Chinese chives or garlic chive – formerly thought a variety of scallion, but geneticists discover it to be a cross with the bulb onion (A. × wakegi). Green onions or scallions – Often used to denote the types as thick as leeks used in Kantō region, but is not a proper name of a cultivar, and merely taken from the production area of Fukaya, Saitama. In the east, the white part of the onion near the base like to be used. ("multipurpose scallion") – young plants. – Kyoto cultivar of green onion. – Cultivar named after Shimonita, Gunma.