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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!  
   

Ohyo: Pacific Halibut  
Onagai (Hamadai=Akamachi=Onagadai): Ruby Snapper 
Onagadai (Hamadai=Onaga=Akamachi): Ruby Snapper 
Oniokoze: Sting Fish  
Ooofugu (Torafugu=Fugu=Honfugu=Mafugu): Globefish, Oscellate Puffer 
Oshizushi: Sushi pressed in wooden box and cut/served to size. 
Ougigai (Akemakigai) : 
Pon Suu: Rice Vinegar variety 
Remon: Lemon 
Saba: Mackerel  
Mackerel varieties: Gomasaba  
                              Hirasaba  
                              Honsaba  
                              Masaba  
                              Mesaba  
                              Sekisaba  (see picture) 
                              Tokisaba  
Mackerel Sushi varieties: "Battera Zushi" (Sekisaba mackerel sushi)  
                                          "Shimesaba" (Picled mackerel)  
Saba no Tataki: Mackerel first slightly boiled and then cut in slices 
Saimakiebi: Shrimp variety 
Sachi(Hakkaku=Tokubire=Wakamatsu): Sailfin Poacher (Podothecus sachi) 
Saeri (Saero=Sairenbou=Sayori=Saira=Sukubi=Suzu=Yamakiri=Yodo): Halfbeak, Japanese Halfbeak, Japanese Needlefish (see picture) (see picture)  
Saero (Sayori=Sairenbou=Saeri=Saira=Sukubi=Suzu=Yamakiri=Yodo): Halfbeak, Japanese Halfbeak, Japanese Needlefish (see picture) (see picture)  
Sagoshi: Young Sawara/Spanish Mackerel  
Saira (Saero=Sairenbou=Saeri=Sayori=Sukubi=Suzu=Yamakiri=Yodo): Halfbeak, Japanese Halfbeak, Japanese Needlefish (see picture) (see picture)  
Sairenbou (Saero=Sayori=Saeri=Saira=Sukubi=Suzu=Yamakiri=Yodo): Halfbeak, Japanese Halfbeak, Japanese Needlefish (see picture) (see picture)  
Sake (Shake): Salmon  
Salmon varieties: Benizake=Benimasu  
                          Keiji=Shirosake  
                          Kinzake  
                          Shirosake=Keiji  
Salmon-related ingredients: Ikura (Sujiko) (Salmon's roe, Chum Salmon's roe, Dog Salmon's roe, Keta's roe)  
                                          Harasu (Salmon belly part)  
Sakuradai (Akaishidai=Mugiwaradai=Narutodai=Madai): Porgy, Red Sea Bream 
Sakuradai related sushi variety: "Sakurazushi" ("Nigiri topped with sakuradai 
                                                and wrapped with cherry tree leaf)  
Sakuraebi: Red Krill  
Same: Shark  
Shark related ingredient: Fukahire (Shark Fin)  
Samma: Saury, Mackerel Pike (see picture)  
Mackerel Pike variety: Masanma  
Sappa (Mamamakari): A Pilchard= Japanese Shad= Scaled Sardine=Japanese Scaled Sardine 
Saragai (Manjugai): 
Sasagarei(Yanagimushi=Yanagimushigarei): Willowy Flounder 
Satoo: Sugar 
Sawara (Fuyu Sawara): Spanish Mackerel  
Sayori (Saero=Sairenbou=Saeri=Saira=Sukubi=Suzu=Yamakiri=Yodo): Halfbeak, Japanese Halfbeak, Japanese Needlefish (see picture) (see picture)  
Sayori no Oboro Shirae: Half-beak with sweet egg dressing 
Sayori no Pon Yaki: Half-beak grilled and seasoned with Pon vinegar 
Sazae: Top shell, Turbo, Spiny Topshel, Turban Shell (see picture) 
Seguroiwashi (Shirauo=Katakuchiiwashi=Shirasu=Shikoiwashi): Whitebait, Icefish, Japanese Anchovy (see picture) 
Sekiaji: Saurel variety   
Sekisaba: Mackerel variety  (see picture) 
Seikogani: Crab variety 
"Seikigani" related ingredient: "Seikogani no naiko"   
                        (Seikogani  eggs)  
Senmaitsuke: 
Seri: Japanese Parsley 
Shake (Sake): Salmon  
Shako (nicknamed "Garage in Japan): Squilla   
Squilla related ingredient: Shakotsume (name given to the unshelled  
                                       boiled  squilla)   
Shaku: Squilla variety   
Shaku squilla related ingredient: "Shaku no shyokara " (Shaku squilla  
                                                 innards)  
Shibaebi (see "Ebi")  
Shibi: Tuna, Blue Fin Tuna, Tunny 
Shiira:   A Dorado (Coryphaena hipurrus) 
Shiitake: "Shiitake" Mushroom (see picture) 
Shikasashi: Thin slices of raw venison (deer meat) 
Shikoiwashi (Shirauo=Katakuchiiwashi=Seguroiwashi=Shirasu): Whitebait, Icefish,  
Japanese Anchovy (see picture) 
Shimaaji: Striped Jack  
Shimadai (Ishidai=Kuchiguro=Hasu): Parrot bass, Stone Flounder, Striped Knifejaw 
Shimaebi=Morotogeyaebi: Shrimp variety 
Shimasoi: Fox Jacopever Variety 
Shindouika: Squid variety 
Shinko: Small Sweet Sardine (similar to Kohada)  
(Tara no) Shinko (Tarako): Female Cod Egg Pouch  
Shinko (O-Shinko): Japanese Pickles 
Shinwakame: "New Seaweed" 
Shirakawa (Akaamadai=Shiroamadai=Guji=Akakuzuna=Amadai=Shiroguji):  
            Snapper, Japanese Tilefish   
Shirako: Male Cod's Sperm Sacs, Milt, Soft Roe  
Male cod's sperm sacs varieties: Tarako (Tachi)  
                                                  Mentaiko (added with chili pepper)  
Shio: Salt 
Shirako: Male Cod's Sperm Sacs, Milt, Soft Roe  
Male cod's sperm sacs varieties: Tarako (Tachi)  
                                                  Mentaiko (added with chili pepper)  
Shirako Meuniere: Cod sperm sacs meuniere (see picture) 
Shirasu (Shirauo=Katakuchiiwashi=Seguroiwashi=Shikoiwashi): Whitebait, Icefish, Japanese Anchovy (see picture) (see picture) 
Related Whitebait variety: Nama shirasu (raw whitebait=rarity)(see picture)  
Shirauo (Shirasu=Katakuchiiwashi=Seguroiwashi=Shikoiwashi): Whitebait, Icefish, Japanese Anchovy (see picture)  (see picture) 
Whitebait Sushi variety: "Shirauo no sakamushi" (Whitebait simmered in  
                                      Japanese rice wine)  
                                      "Shirauo no sakashiyomushi" (Whitebait  
                                      simmered in salted Japanese rice wine)  
                                      Shirauo no Shioimushi: Steamed salted white bait 

Shirauo no Shioimushi: Steamed salted white bait 
Shiroamadai (Akaamadai=Amadai=Guji=Akakuzuna=Shirakawa=Shiroguji):  
            Snapper, Japanese Tilefish  
Shirobai (Ecchubai=Shirobaigai=Bai=Mabai): Ivory Shell 
Shirobaigai (Ecchubai=Shirobai=Bai=Mabai): Ivory Shell 
Shirogenge: Soft eelpout 
Shirogisu (Kisu): Sillago variety, Sand borer, Japanese Whiting (see picture) 
Shiroguji (Akaamadai=Shiroamadai=Guji=Akakuzuna=Shirakawa=Amadai):  
            Snapper, Japanese Tilefish     
Shirohata (Hatahata=Kahata=Kaminariuo): A Sandfish (Arstostopus japonicus)=Sailfin Sandfish=Japanese Sandfish 
Shirosake (Keiji): Salmon variety 
Shirasaebi: Shrimp variety   
Shiroebi: Shrimp variety 
Shirobotanebi: Shrimp variety   
Shiroshimeji: "Shiroshimeji" Mushroom 
Shiso: Green or Violet Beesteak Plant Leaf 
Shooga: Ginger 
Shoyuu: Soy Sauce 
Shyokara: Pickled Fish Innards  
Shiroshitagarei(Amagarei=Amategarei=Hosokuchi=Mako=Makogarei): Marbled Sole 
Soi: Fox Jacopever 
Soi  varieties: Gomasoi  
                     Kitsunemebaru=Masoi= Kitsunemasoi 
                     Kitsunemasoi =Kitsunemebaru=Masoi 
                     Kurosoi  
                     Masoi=Kitsunemebaru=Kitsunemasoi 
                     Shimasoi  
Soramame: Broad Bean, Laca Bean 
Suguki no Ha: (see picture)  
Sujiko (Ikura): Salmon's Roe=Chum Salmon's roe=Dog Salmon's Roe=Keta's Roe) (see picture) 
Sukubi (Saero=Sairenbou=Saeri=Saira=Sayori=Suzu=Yamakiri=Yodo): Halfbeak, Japanese Halfbeak, Japanese Needlefish (see picture) (see picture)  
Sumiika: Squid variety  
Surumeika: Common squid (see picture)   
Suu: Vinegar 
Suwaugani=Koubakogani: Snow Crab   
Suzu (Saero=Sairenbou=Saeri=Saira=Sukubi=Sayori=Yamakiri=Yodo): Halfbeak, Japanese Halfbeak, Japanese Needlefish (see picture) (see picture)  
Suzumedai (Kasugo=Kodai): Young Porgy(see picture) 
Suzuki: Common Seabass, Seebass, Japanese SeaBass  
 

Robert-Gilles Martineau