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Author's note: Some of the food being exclusively indigenous to or only eaten in Japan, no English names exist for them! I shall do my best to find their Latin names!  
  
Chibusaboya (Hoya, Maboya): Ascidian, Sea Squirt  
Chidai: Seabream variety   
Chippu (Himemasu): Trout variety=Kokanee=Kokanee Salmon=Sockeye salmon=Red Salmon
Chirashizushi: Sushi served in a plate or in a bowl, with the fish or other 
                           ingredients covering rhe rice 
Chyawanmushi: Japanese salted pudding 
Daikon: Large Japanese Radish 
Daikon related ingredient: "Daikon oroshi" (Grated daikon)  
Dashi (Jiru): Japanese fish stock 
Dojoo: Loach  
Donko no aji miso tataki: Saurel first lightly cooked in miso (fermented 
                                               beans) and served sliced 
Ebi: Prawns  
Prawn varieties:   Akazaebi=Tenagaebi=Shakoebi (Scampi, Gamba)  
                           Amaebi=Hokkokuamaebi=Morotogeyaebi=Nanbanebi=Shimaebi 
=Tongarashioebi (Northern Shrimp, Sweet Shrimp, Pink Shrimp) (see picture) 
                           Botanebi=Shirobotanebi=Toyamaebi (see picture) 
                           (see picture) 
                           Budooebi=Higoromoebi  
                           Gasuebi  
                           Higoromoebi=Budoebi 
                           Isseiebi=Kamakuraebi (Spine lobster)  
                           Hokkoakaebi=Nanbaebi 
                           Kamakuraebi=Isseiebi (Spine lobster)  
                           Katsukurumaebi  
                           Kooebi (shrimp)        
                           Kouraiebi  
                           Kurozakoebi=Gasuebi=Kuroebi 
                           Kurumaebi (Large shrimp, JapaneseShrimp) (see picture) 
                           Makiebi (Tennenkurumaebi inder 10 cm) 
                           Morotogeyaebi=Shimaebi=Amaebi 
                           Nanbanebi=Hokkoakaebi 
                           Odoriebi  
                           Saimakiebi(young Tennenkurumaebi under 6 cm) 
                           Sakuraebi (Red krill)  
                           Shakoebi=Tenagaebi=Akazaebi 
                           Shibaebi  
                           Shimaebi=Morotogeyaebi=Amaebi 
                           Shirasaebi  
                           Shiroebi  
                           Shirobotanebi =Toyamaebi=Botanebi 
                           Taishooebi 
                           Tenagaebi=Akazaebi=Shakoebi (Scampi, Gamba)  
                           Tennenkurumaebi (Wild large prawn, over 10 cm) 
                           Toyamaebi=Shirobotanebi=Botanebi 
Prawn related sushi variety: "Saimakiebi" (two shrimps arranged like a  
                                          bow-tie on top of a rice ball) (see picture)  
Ecchubai (Shirobai=Shirobaigai=Bai=Mabai): Ivory Shell 
Edamame: Green Soybeans 
Endomame: Green Peas 
Ezoawabi: Abalone Variety 
Ezobafuuni: Sea Urchin Variety  
Ezobora (Ezoboramodoki, Himeezobora, Himeezoboramodoki, Mabbu, Tsubu, Ezotsubu, Matsubu): Neptune, Whelk  
Ezoboramodoki (Ezobora, Himeezobera, Himeezoboramodoki, Mabbu, Tsubu, Ezotsubu, matsubu): Neptune, Whelk 
Ezotsubu (Ezoboramodoki, Ezobora, Himeezobera, Himeezoboramodoki, Mabbu, Tsubu, Matsubu): Neptune, Whelk  
Fugu (Torafugu=Ooofugu=Honfugu=Mafugu): Globefish, Oscellate Puffer  
Globefish related ingredient: Fugu no shirako: Male globefish sperm sacs  
                                           Fugu no Koohyoo Oroshi Nose 
Globefish related sushi variety: "Fugukawanigiri" ("Nigiri" made with  
                                               globefish skin)   
Fugu no Hone Ishi Aji Yaki: Grilled globefish bones 
Fugu no Karaage: Deep-fried Globefish 
Fukahire: Shark Fin   
Fuki: Butterbur (only stems are eaten) 
Fukuragi (Ao=Hanajiro=Hiramasa=Inada=Buri=Kando=Kozokura=Mejiro
=Tsubasu=Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
Funa: Crucian Carp
                                      Crucian carp related sushi: "Funazushi"  (Small preserved Crucian Carp)  
Futomaki: Large sushi roll 
Fuyu Sawara (Sawara): Spanish Mackerel 

Robert-Gilles Martineau