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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!  
  
Gari: Fresh ginger slices pickled in sweet rice vinegar 
Garo:  
Gasaebi (Shako): Squilla, mantis Shrimp     
Gennaaurabucha (Irabucha): Blunt-headed Parrotfish, Purple-headed parrotfish 
Gima: Triacanthus biacubetus 
Gindara: Anoplopoma fimbrier 
Ginkanzushi: Like "Nigirizushi", but with a ribbon of dry seaweed around 
                         its sides 
Ginnan: Gingko Nuts 
Goboo: Burdock (see picture) 
Burdock sushi variety: "Umegobo" (Burdock root with pickled plum meat  
                                   as "Nigiri", Temaki, etc.)   
Gohan: Cooked rice 
Gomaaigo (Kae=Hae=Yadouai): Deepbody Spinefoot, Golden Spinefoot 
Gomasaba: Mackerel variety   
Gomasoi: Fox Jacopever Variety   
Gori:  
Guchi (Ishimochi):  
Guji(Akaamadai=Shiroamadai=Amadai =Akakuzuna=Shirakawa=Shiroguji):  
            Snapper, Japanese Tilefish   
Gurukun (Takasago=Kaabukaa=Kabukkuwataa): Banana Fish, Blacktip Fusilier 
Gyuusashi: Thin slices of raw beef 
(Only first-class Kobe beef should apply)  
Gyuutan: Beef Tongue 
Hakusai: Chinese Cabbage (see picture) 
Hae (Gomaaigo=Kae=Yadouai): Deepbody Spinefoot, Golden Spinefoot 
Hakarime (Mesokko=Maanago): White Spotter Conger, Japanese Conger 
Hakkaku (Sachi=Tokubire=Wakamatsu): Sailfin Poacher (Podothecus sachi) 
Hamachi: A Young Yellowtail 
Hamadai (Akamachi=Onaga=Onagadai): Ruby Snapper 
Hamafueki (Taman=Wiza=Mayu): Bluestreak Emperor, Green Snapper    
Hamaguri: Clam  
Clam sushi variety: "Nihamaguri" (Simmered clam)  
Hamako:   
Hamo: Sharp-toothed Eel
Hanajiro (Ao=Buri=Hiramasa=Inada=Fukuragi=Kando=Kozokura=Mejiro=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack   
Harazu Yaki: Grilled "Harazu" 
Harugiku: Spring Crysanthemum (small variety) 
Hasu: Lotus 
Lotus related ingredient: Renkon (Lotus root)
Hasu (Ishidai=Shimadai=Kuchiguro): Parrot bass, Stone Flounder, Striped Knifejaw  
Hata: Grouper  
Hatahata (Shirohata=Kahata=Kaminariuo): A Sandfish (Arstostopus japonicus)=Sailfin Sandfish=Japanese Sandfish   
Haya:  
Haze: Goby  
Goby variety: Mahaze  
Heidai: Seabream variety  
Hamaguri: Hard Clam (see picture) 
Clam sushi variety: "Nihamaguri" (Simmered clam) (see picture) 
Himejako (Himejakogai): Giant Clam 
Himejakogai (Himejako): Giant Clam 
Himeezobora (Ezoboramodoki , Ezobora, Himeezoboramodoki, Mabbu, Tsubu, Ezotsubu): Neptune, Whelk  
Himeezoboramodoki (Ezoboramodoki , Ezobora, Himeezobora,  Mabbu, Tsubu, Ezotsubu, Matsubu): Neptune, Whelk  
Himehaze: Goby variety, Flavonigobius gymnauchen 
Himemasu (Chippu): Trout variety=Kokanee=Kokanee Salmon=Sockeye salmon=Red Salmon  
Hirago (Iwashi=Maiwashi): Sardine=Pilchard=True Sardine 
Hiramasa (Ao=Hanajiro=Buri=Inada=Fukuragi=Kando=Kozokura=Mejiro=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
Hirame: Sole, Flounder, Bastard Halibut, Galibut, Japanese Flounder,  
            Olive Flounder (flatfish)  (see picture) 
Sole Sushi variety: "Hirame no konbujime" (Sole meat simmered in  
                             seaweed broth)  (see picture)  
Hirasaba (Masaba): Mackerel=Chub Mackerel=Pacific Mackerel    
Hiredaka (Kanagashira): Gurnard 
Honfugu (Torafugu=Ooofugu=Fugu=Mafugu): Globefish, Oscellate Puffer 
Honkatsuo (Magatsuo=Katsuo=Katsu): Skipjack, Bonito, Oceanic Bonito, Skipjack Tuna 
Honmaguro: Tuna, Blue Fin Tuna, Tunny 
Honsaba: mackerel variety   
Hookkigai (Ubagai): Surf Clam  
Hookkigai no Shiouaki: Salted grilled surf clams 
Hoshi Kaki: Pickled oysters 
Hotaruika (see "Ika") (see picture) 
Hoshigarei: Turbot variety  
Hosokuchi(Amagarei=Amategarei=Makogarei=Mako=Shiroshitagarei): Marbled Sole  
Hotategai (Hotate): Scallop (see picture) (see picture) 
Scallop related ingredient: Hotate no Kaibashira (Scallop central muscle) 
                                        Hotate no Ranoo (Scallop egg sac) 
                                        Hotate no Seisoo (Scallop sperm pouch)  
Scallop related sushi variety: "Nihotate" (Simmered scallop)  
Houbou: Gurnard (Chelidonichthys Spinosus) 
Hoya: Ascidian, Sea Squirt  
Sea squirt variety: Maboya  

Robert-Gilles Martineau