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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!  
  
Maaji: Horse mackerel  
Maanago (Mesokko=Hakarime): White Spotter Conger, Japanese Conger 
Mabai (Shirobai=Ecchubai=Shirobaigai=Bai): Ivory Shell 
Mabbu (Ezobera, Ezoberamodoki, Himeezobera, Himeezoberamodoki, Tsubu, Ezotsubu, Matsubu): Neptune, Whelk 
Maboya (Hoya, Chibusaboya): Ascidian, Sea Squirt  
Madakaawabi: Abalone Variety (see picture) 

Madako: Octopus variey (see picture)  
Madara: Cod variety   
Madai (Akaishidai=Mugiwaradai=Narutodai=Sakuradai): Porgy, Red Sea Bream  
Maezawagyuu: Maezawa Beef 
Mafugu (Torafugu=Ooofugu=Honfugu=Fugu): Globefish, Oscellate Puffer 
Magochi (Kochi): Flathead, Bar-tailed Flathead, Sand Scraper, River Gurnard 
Magatsuo (Katsuo=Honkatsuo=Katsu): Skipjack, Bonito, Oceanic Bonito, Skipjack Tuna 
Maguro: Tuna (see gallery) 
Maguro varieties: Binnagamaguro (Albacore) (see picture)  
                           Honmaguro (Tuna, Blue Fin Tuna, Tunny) 
                           Kihachi  
                           Kihadamaguro=Kihada=Kiwada=Kiwadamaguro=Kinhire=Kimeji 
                                       (Autumn Albacore=Yellowfin Tuna=Yellowfin) (see picture)  
                           Kuromaguro=Honmaguro=Maguto=Meji=Yokoaz=Shibi 
                                              (Blue Fin Tuna) (see picture) 
                           Mebachi (Big-eyed Tuna) (see picture) 
                           Meiji  (Tuna, Blue Fin Tuna, Tunny) 
                           Minamimaguro=Indomaguro=Koushoumaguro  
                                                 (Southern Blue Fin Tuna) (see picture) 
                           Shibi (Tuna, Blue Fin Tuna, Tunny) 
                           Tonbomaguro  
                           Yokowa (Tuna, Blue Fin Tuna, Tunny) 
Maguro Sushi varieties: "Akami" (The reddest part of tuna meat) 
                                       (see picture) (see picture) (see picture) 
(see picture) (see picture) 
                                       "Chutoro" (Medium-fat part of tuna meat)  
                                       (see picture) (see picture) 
                                       "Hontoro" (Fat part of tuna meat)  
                                       "Magurozuke" (Marinated tuna) (see picture)  
                                       (see picture) (see picture) (see picture) (see picture) 
                                       "Negitoromaki" (Chopped tuna & leek roll)  
                                       "Ootoro" (fattest part of tuna meat) 
                                       (see picture) (see picture) (see picture)  
                                       "Tekkamaki" (Tuna roll)  (see picture) 
Maguro no Onaka Kawa Shiouiyaki: Grilled tuna belly skin 
Mahaze: Goby variety 
Maiwashi (Iwashi=Hirago): Sardine=Pilchard=True Sardine  
Makagikai (Terajaa=Komagai): 
Makajiki (Kajimaguro): Striped Marlin, Pacific Marlin, Spearfish, Swordfish  
                                      (see picture) 
Makizushi: Rolled Sushi 
Mako(Amagarei=Amategarei=Hosokuchi=Makogarei=Shiroshitagarei): Marbled Sole 
Makogarei(Amagarei=Amategarei=Hosokuchi=Mako=Shiroshitagarei): Marbled Sole 
Mamamakari (Sappa): A Pilchard= Japanese Shad= Scaled Sardine=Japanese Scaled Sardine 
Managatsuo: Bonito variety   
Manbou: Mambo Fish  
Manjugai (Saragai): 
Masunosake: Chinook Salmon=King Salmon=Spring Salmon  
Masaba (Hirasaba): Mackerel=Chub Mackerel=Pacific Mackerel    
Masanma: Saury variety  
Masoi (Kitsunemebaru=Kitsunemasoi): Fox Jacopever  
Masu: Trout  
Trout varieties: Himemasu  
Trout Suchi variety: "Masunosuke" (Marinated trout)  
Mayu (Hamafueki=Wiza=Taman): Bluestreak Emperor, Green Snapper 
Masunosake= Chinook Salmon, King Salmon, Spring Salmon 
Matairagi (Tairagai=Tairagi): Pen Shell (see picture) 
Mategai: Razor Clam (see picture) 
Matsubu (Ezoboramodoki, Ezobora, Himeezobera, Himeezoboramodoki, Mabbu, Tsubu, Ezotsubu): Neptune, Whelk  
Matsutake: "Matsutake" Mushroom
Mebachi: Big-eyed Tuna (see picture) 
Meichidai (Koshiodai=Tamami): Seabream variety 
Megaiawabi: Abalone Variety 
Meiji : Tuna, Blue Fin Tuna, Tunny 
Mekabutororo: Sticky seaweed variety 
Meiname (Aburame=Aburako=Neu=Mozu): Greenling 
Mejiro  (Ao=Hanajiro=Hiramasa=Inada=Fukuragi=Kando=Kozokura=Buri=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
Mejirozame: Ground Shark 
Mekajiki: Broadbill Swordfish (see picture) 
Mesaba: Mackerel variety  
Mesokko (Maanago=Hakarime): White Spotter Conger, Japanese Conger 
Mekajiki: Broadbill Swordfish (see picture) 
Menegi: Leek sprouts 
Mimiika: Squid variety  
Minamimaguro (Indomaguro=Koushoumaguro): Southern Blue Fin Tuna  
                             (see picture) 
Minatogai (Aoyagi=Bakagai): Round Clam, hen Clam  (see picture) 
Mirugai (Mirikui): Gaper (see picture)   
Mirukui (Mirugai): Gaper (see picture) 
Mitsuba: Trefoil 
Mizudago: Octocpus variety 
Modorikatsuo: Autumn bonito, very fat 
Mokuzugani: Crab variety
Momiji Oroshi: Grated Japanese radish ("daikon") seasoned with chili pepper 
Moroko (Kue=Ara): Kelp Bass, Kelp Grouper, Saladfish, Niphon spinosus 
Morotogeyaebi=Shimaebi: Prawn variety 
Mozu (Meiname=Aburako=Neu=Aburame): Greenling 
Mugiwaradai (Akaishidai=Madai=Narutodai=Sakuradai): Porgy, Red Sea Bream 
Murasakiuni: Sea Urchin variety 
Mureaji: Saurel variety  
Mushiawabi: Abalone variety
Mutsu (Kuromatsu, Nodoguro):  A Japanese Blue Fish (Scombrops boops) 
Myooga: (see picture)  
Namako: Sea Cucumber, Beche de mer  
Namako: Sea Cucumber, Beche de mer  
Sea cucumber related ingredients: Konowata/ (Sea cucumber innards)  
                                                        Anago no kimo (Sea cucumber liver)  
Namazu: Catfish  
Nanbanebi: Shrimp variety  
Na no hana: Rape Blossoms   (see picture) 
Nasu: Aubergine, egg-plant 
Aubergine variety: Kamonasu (see picture)  
Narutodai (Akaishidai=Mugiwaradai=Madai=Sakuradai): Porgy, Red Sea Bream 
Nattoo: Fermented Soybean 
Negitoro: Fatty part of tuna paste mixed with chopped thin leeks 
Nidago: Octopus variety 
Neu (Meiname=Aburako=Aburame=Mozu): Greenling 
Nigirizushi: Fish or other ingredients topping a ball of rice 
Ni-hamaguri: Simmered clams 
Nihotaruika: Squid variety
Nishin: Herring  
Herring related ingredients: Kazunoko (Herring's roe) (nicknamed   
                                         "Diamond" in Japanese) Komachi Konbu  
                                         (Herring's ro pressed on both sides of a  
                                          piece of seaweed)  
Nodoguro (Kuromatsu, Mutsu):  A Japanese Blue Fish (Scombrops boops) 
Nori:Sseaweed 
Seaweed variety: Aoi Nori (Green Seaweed) 

Robert-Gilles Martineau