Common ingredients for Japan

These are common ingredients you may see on packaging and menus in Japan. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• アンチョビ (anchovy)

  Anchobi

• ウスターソース (worcestershire sauce)

  Usutā sōsu

  Commonly used as a condiment

• オイスターソース (oyster sauce)

  Oisutā sōsu

• カスタード (custard)

  Kasutādo

• にんにく (garlic)

  Ninniku

• ビーフブイヨン (beef broth)

  Bīfu buiyon

  Also called beef consome

• みりん (mirin)

  Mirin

  Sweet rice wine for seasoning

• ラード (lard)

  Rādo

• 人参 (carrot)

  Ninjin

• 出汁 (dashi)

  Dashi

  Basic Japanese soup stock

• 卵 (egg)

  Tamago

• 小麦 (wheat)

  Komugi

• 昆布 (kombu)

  Konbu

  Dried kelp used for dashi

• 海老 (shrimp)

  Ebi

• 牛肉 (beef)

  Gyūniku

• 砂糖 (sugar)

  Satō

• 蜂蜜 (honey)

  Hachimitsu

• 豚バラ肉 (pork belly)

  Butabara

  Pork belly

• 豚肉 (pork)

  Butaniku

• 酒 (sake)

  Sake

  Cooking sake is often labeled Ryōrishu

• 醤油 (soy sauce)

  Shōyu

  Standard Japanese soy sauce

• 鰹節 (bonito flakes)

  Katsuobushi

  Dried, fermented, and smoked skipjack tuna

• 鰻 (eel)

  Unagi

• 鶏ガラだし (chicken broth)

  Torigara dashi

  Commonly referred to as chicken broth

• 鶏肉 (chicken)

  Toriniku