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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!  
  
Iidago: Octopus variety  
Ika: Cuttlefish or Squid  (see picture) 
Cuttlefish/Squid varieties:     Akaika 
                                           Aoriika=Bashoika=Mizuika=Kutsuika=Moika=Shiroika  (see picture) 
                                           Bashoika=Aoriika=Mizuika=Kutsuika=Moika=Shiroika  (see picture) 
                                           Beka=Beika 
                                           Beika=Beka 
                                           Hariika=Sumiika=Koika (Common cuttlefish) 
                                  (see picture)  
                                           Hotaruika (see picture) 
                                           Kaminariika  (see picture) 
                                           Kensakiika  
                                           Kobushime=Kubushime 
                                           Koika=Sumiika=Hariika (Common cuttlefish) 
                                  (see picture)  
                                           (see picture) (see picture) 
                                           Kutsuika=Bashoika=Mizuika=Aoriika=Moika=Shiroika  (see picture) 
                                           Mimidago=Mimiika 
                                           Mimiika=Mimidago 
                                           Mizuika=Aoriika=Bashoika=Kutsuika=Moika=Shiroika (see picture) 
                                           Nihotaruika  
                                           Sasaika=Yariika=Sayanaga=Shakuhachi=Tenashi=Teppou=Tsutsuika (Arrow Squid)(see picture)(see picture) 
                                           Sayanaga=Yariika=Sasaika=Shakuhachi=Tenashi=Teppou=Tsutsuika 
(Arrow Squid) (see picture)(see picture) 
                                           Shakuhachi=Yariika=Sasaika=Sayanaga=Tenashi= Teppou=Tsutsuika 
(Arrow Squid) (see picture)(see picture) 
                                           Shindouika  
                                           Shiroika=Bashoika=Mizuika=Kutsuika= Moika=Aoriika  (see picture) 
                                           Sumiika=Koika=Hariika (Common Cuttlefish) 
                                  (see picture) 
                                           Surumeika (Japanese Common squid, Short-finned Squid)  
                                  (see picture)  
                                           Tenashi=Yariika=Sasaika=Sayanaga=Shakuhachi= Teppou=Tsutsuika 
(Arrow Squid) (see picture)(see picture)  
                                           Tenashi=Yariika=Sasaika=Sayanaga=Shakuhachi= Teppou=Tsutsuika 
(Arrow Squid) (see picture)(see picture)  
                                           Teppou=Yariika=Sasaika=Sayanaga=Shakuhachi= Tenashi=Tsutsuika 
(Arrow Squid) (see picture)(seepicture) 
                                           Tsutsuika=Teppou=Yariika=Sasaika=Sayanaga= Shakuhachi=Tenashi 
(Arrow Squid)(see picture)(seepicture)  
                                           Yariika=Sasaika=Sayanaga=Shakuhachi= Teppou=Tenashi  
(Arrow Squid)(see picture)(see picture)  
Cuttlefish/Squid related ingredients: Geso (Tentacles)  
                                                      Ikasumi (Cuttlefish ink) 
                                                      Akaika no Mimi ("Red Squid flaps) 
Cuttlefish/Squid related sushi: "Korikori" (Nickame for Cuttlefish/squid  
                                                 sushi)  
                                                 "Ika no Huryuzume"  
                                                 "Ika no Miso tsuke"  
                                                 "Ikasoomen" (Cuttlefish/squid thinly cut  
                                                 like "soomen" noodles)  
                                                 "Shiraume" (Raw cuttlefish in Japanese  
                                                 pickled plum meat)  
                                                 "Ika-Mentaiko-Ume Maki" (Cuttlefish+Spiced 
                                                 Cod Roe+Pickled plum meat roll) 
                                                 (see picture) 
Ikura (Sujiko): Salmon's Roe=Chum Salmon's roe=Dog Salmon's Roe=Keta's Roe) (see picture) 
Inada  (Ao=Hanajiro=Hiramasa=Buri=Fukuragi=Kando=Kozokura=Mejiro=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
Inari ("Kitsune Inari"/local name): Seasoned rice ball inside grilled deep-fried toofu pouch ("aburaage"): the name originally came from that of a shrine worshipping foxes.  
Indomaguro (Minamimaguro=Koushoumaguro): Southern Blue Fin Tuna  
                           (see picture) 
Irabucha (Gennaaurabucha): Blunt-headed Parrotfish, Puorple-geaded parrotfish 
Ishidai (Kuchiguro=Shimadai=Hasu): Parrot bass, Stone Flounder, Striped Knifejaw 
Ishigakidai: Seabream variety 
Ishimochi (Guchi):  
Isseiebi: Spine lobster   
Ishidai: Parrot bass 
Ishigakidai  (see "Tai") 
Ishigarei (see "Karei")  
Ishimochi (Guchi):  
Itayagai: Noble Scallop 
Iwashi: Sardine  
Sardine varieties: Karakuchiiwashi  
                          Maiwashi  
                          Seiguroiwashi  
                          Urumeiwashi  
Iwashi no Maki Yaki: Grilled sardine rolls 
Iwashi no Pon Suu Yuki: Grilled sardine with Pon vinegar 
Iwashi Yukke: Raw sardine meat served in very short thin slices usually 
                           on top of a letuce salad and varied seasonings 
Jiru (Dashi): Japanese fish stock 
Junsai: Water shield 
Kaabukaa (Takasago=Gurukun=Kabukkuwataa): Banana Fish, Blacktip Fusilier 
Kabu: Turnip (see picture) 
Kabukkuwataa (Takasago=Kaabukaa=Gurukun): Banana Fish, Blacktip Fusilier 
Kae (Gomaaigo=Hae=Yadouai): Deepbody Spinefoot, Golden Spinefoot 
Kahata (Shirohata=Hatahata=Kaminariuo): A Sandfish (Arstostopus japonicus)=Sailfin Sandfish=Japanese Sandfish 
Kaiware (Kaiware daikon):  
Kajika: Bullhead  
Kajiki: Marlin (see gallery)  
Marlin variety: Bashookajiki (see picture)  
                      Kurokajiki=Kurokawa=Katsuokui (Blue Marlin) 
                      Makajiki=Kajimaguro (Striped Marlin, Pacific Marlin, Spearfish, Swordfish)  
                                      (see picture)  
                      Mekajiki (Broadbill Swordfish) (see picture) 
Kajimaguro (Makajiki): Striped Marlin, Pacific Marlin, Spearfish, Swordfish 
                                      (see picture) 
Kajira(Kasago): Scorpion Fish (Cottus pollux) 
Kaki: Oyster  
Oyster varieties: Serugaki  
Oyster sushi variety: "Sugaki" (Vinegared oyster)   
Kaki no Matsumae Yaki: Oysters grilled "Matsumae" style 
Kaminariuo (Shirohata=Kahata=Hatata): A Sandfish (Arstostopus japonicus)=Sailfin Sandfish=Japanese Sandfish 
Kanagashira (Hiredaka): Gurnard 
Kamasu: Barracuda  
Barracuda variety: Akakamasu  
Kaminariika (see "Ika") (see picture) 
Kamo: Duck 
Kando (Ao=Hanajiro=Hiramasa=Inada=Fukuragi=Buri=Kozokura=Mejiro=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
Kanpachi: Amberjack  (see picture) 
Amberjack  variety: Hirenagakanpachi  
Kani: Crab  
Crab varieties:  Hanasakigani 
                        Ibaragani 
                        Kegani  
                        Koubakogani=Suwaigani  (Snow Crab) 
                        Mokuzugani  
                        Seikogani  
                        "Seikigani" related ingredient: "Seikogani no naiko"   
                        (Seikogani  eggs)  
                        Suwagani=Kounakogani=Mappagani=Echizeugani (Snow Crab, Tanner Crab) 
                        Tarabagani  
                        Watarigani  
Crab related ingredients: Kanitsume=Kanibaniku (Name for unshelled  
                                      boiled crab) (see picture)  
                                      Kanimiso (Crab innards)  
Crab sushi variety: Kani salad no Gunkan (Boiled crab flesh on rice ball  
                                wrapped  with dry seaweed)  (see picture) 
Kanijiru: Crab Miso Soup (see picture) 
Kanpyo: Dried gourd shavings (resoftened in water before use) 
Karakuchiiwashi  (see "Iwashi") 
Karasukarei (see "Karei") 
Karakuchiiwashi: Sardine variety 
Karasukarei: Turbot variety  

Karei: Turbot (flatfish)  
Turbot varieties:  Amagarei=Makogarei  
                           Hoshigarei 
                           Ishigarei  
                           Karasukarei 
                           Makogarei=Amagarei  
                           Yanagimushigarei=Sasagarei=Yanagimushi (Willowy Flounder) 
Kasago(Kajira): Scorpion Fish (Cottus pollux) 
Kasugo (Kodai=Suzumedai): Young Porgy(see picture) 
Katakuchiiwashi (Shirauo=Shirasu=Seguroiwashi=Shikoiwashi): Whitebait, Icefish,  
Japanese Anchovy (see picture) 
Katsu (Magatsuo=Honkatsuo=Katsuo): Skipjack, Bonito, Oceanic Bonito, Skipjack Tuna 
Katsudago: Live Octopus 

Katsuaji: Saurel variety 
Katsuo (Magatsuo=Honkatsuo=Katsu): Skipjack, Bonito, Oceanic Bonito, Skipjack Tuna 
Bonito variety: Modorikatsuo (Autumn bonito, very fat)  
                       Managatsuo  
Katsuokui (Kurokawa=Kurokajiki): Blue Marlin 
Kawahagi ("Gima"/local name):   
Kazunoko: Herring's Roe (nicknamed "Diamond" in Japanese) 
Kensakiika: Cuttlefish variety   
Kegani: Spider Crab  
Keiji=Shirosake: Salmon variety 
Kiankoo (Kutsuankoo=Ankoo): Frogfish, Angler, Angler Fish, Goose Fish 
Kibinago: Spratelloides gracilis   
Kidai: Yellow seabream   
Kihachi: Tuna variety  
Kihada (Kihadamaguro=Kiwada=Kiwadamaguro=Kinhire=Kimeji): Autumn Albacore, Yellowfin Tuna, Yellow Fin (see picture) 
Kihadamaguro (Kihada=Kiwada=Kiwadamaguro=Kinhire=Kimeji): Autumn Albacore, Yellowfin Tuna, Yellow Fin (see picture) 
Kijihata (Akou): A kind of Seabream (Sebastodes matsubarae) 
Kimeji (Kihada=Kihadamaguro=Kiwada=Kiwadamaguro=Kinhire): Autumn Albacore, Yellowfin Tuna, Yellow Fin (see picture) 
Kinhire (Kihada=Kihadamaguro=Kiwada=Kiwadamaguro=Kimeji): Autumn Albacore, Yellowfin Tuna, Yellow Fin (see picture) 
Kinmeidai: Seabream variety   
Kinzake: Salmon variety 
Kisu (Shirogisu): Sillago, Sand borer, Japanese Whiting (see picture)   
Sillago variety: Shirogisu  
Kitamurasakiuni: Sea Urchin Variety  
Kitsunemasoi (Kitsunemebaru=Masoi): Fox Jacopever 
Kitsunemebaru=Masoi: Fox Jacopever 
Kiwada(Kihada=Kihadamaguro=Kiwadamaguro=Kinhire=Kimeji): Autumn Albacore, Yellowfin Tuna, Yellow Fin (see picture) 
Kiwadamaguro (Kihada=Kihadamaguro=Kiwada=Kinhire=Kimeji): Autumn Albacore, Yellowfin Tuna, Yellow Fin (see picture) 
Koaji: Saurel variety 
Kobashira: Round Clam Round Twin Muscles 
Round clam sushi variety: "Kobashira no Gunkan" (Round clam round  
                                        muscles on top of a rice ball wrapped with dry  
                                        seaweed) (see picture) (see picture) 
Kochi (Magochi): Flathead, Bar-tailed Flathead, Sand Scraper, River Gurnard    
Kodai (Kasugo=Suzumedai): Young Porgy(see picture) 
Kooebi: shrimp  
Kogomi: 
Kohada (Konoshiro=Tsunashi): Gizzard Shad fish, Dotted Gizzard Shad, Spotted sardine, Small Sweet Sardine (see picture) (see picture)  (see picture) (see picture) 
Koi: Carp  
Komagai (Terajaa=Komagai): 
Kome: Rice 
Konbakogani=Suwaigani: Snow Crab 
Konbu: Tangle, tang seaweed 
Konoshiro (Kohada=Tsunashi): Gizzard Shad fish, Dotted Gizzard Shad, Spotted sardine, Small Sweet Sardine (see picture) (see picture)  (see picture) (see picture) 
Kozokura (Ao=Hanajiro=Hiramasa=Inada=Fukuragi=Kando=Buri=Mejiro=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
Koshiodai (Meichidai=Tamami): Seabream variety   
Kouraiebi: Shrimp varietyKo-yariika no Unryuuzume: Simmered small cuttle fish 
Koushoumaguro (Minamimaguro=Indomaguro): Southern Blue Fin Tuna  
                           (see picture) 
Ko-yariika no Unryuuzume: Simmered small cuttle fish 
Kuchiguro (Ishidai=Shimadai=Hasu): Parrot bass, Stone Flounder, Striped Knifejaw 
Kudamono: Fruits 
Kue(Ara=Moroko): Kelp Bass, Kelp Grouper, Saladfish, Niphon spinosus 
Kujira: Thin slices of Whalemeat 
(Sorry! This is not the place to debate whether we should eat it or not! The fact is, theJapanese serve it!)  
Kujira no Steeki: Whale steak 
Kurage: Jellyfish  
Jellyfish related ingredient: Umekurage (Dried jellyfish filaments with  
                                             pickled Japanese plum meat)  
Kuroawabi: Abalone Variety (see picture) 
Kurodai: Seabream variety 
Kuromaguro: Blue Fin Tuna (see picture)  
Kurosoi: Fox jacopever 
Kurozakoebi: Seabream variety  
Kurumaebi: Large shrimp   
Kuwai: Arrowhead (vegetable) 
Kyuri: Cucumber 
Cucumber related sushi variety: "Kappa maki" (Thin long roll with  
                                                cucumber in centre)  
Kurodai (Chinu, Chinchin, Kaizu): 
Kurokajiki (Kurokawa=Katsuokui): Blue Marlin 
Kurokawa (Kurokajiki=Katsuokui): Blue Marlin 
Kuromaguro: Blue Fin Tuna (see picture) 
Kuromatsu (Mutsu, Nodoguro):  A Japanese Blue Fish (Scombrops boops) 
Kurosoi: Fox Jacopever Variety 
Kutsuankoo (Ankoo=Kiankoo): Frogfish, Angler, Angler Fish, Goose Fish 
 

Robert-Gilles Martineau