A Dictionary of Japanese Food. Richard Hosking

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      ichijiku イチジク 無花果、 映日果 fig Ficus carica. Introduced into Japan in the early seventeenth century, the fig has a restricted place among the autumn dessert fruits.

      ichijū sansai いちじゅうさんさい 一汁三菜 one soup, three vegetables. This combination is the basis on which Japanese menus are constructed. Apart from rice, there should be soup and at least three dishes containing vegetables, customarily from the categories of namasu, nimono, and yakimono.

      ichimi tōgarashi いちみとうがらし 一味唐辛子 ground chili pepper. See also shichimi tōgarashi.

      ichimonji いちもんじ 一文字 scraper-spatula. The handle of this utensil is vertical to the blade, which makes it particularly useful in cooking o-konomiyaki.

      ichiyazuke いちやづけ 一夜漬け See tsukemono.

      igai いがい 貽貝 mussel Mytilus coruscus. As often as not, mussels are called mūrugai ムール貝, from the French moule, meaning mussel. At their best when steam-baked as hōroku-yaki, they are also good boiled, baked, and as sunomono. Their season is from January to March. A similar but rather larger mussel is the karasugai, which, though edible, has a muddy smell. In some parts of Japan igai is called karasugai.

      iidako いいだこ 飯蛸 See tako.

      ika いか 烏賊 squid: various dibranchiate cephalopods. Squid are a popular everyday food throughout Japan. They can be anything from bite-size to 50 cm long and are a cheap source of good protein, very low in fat. Above all served as sushi and sashimi, squid is also served as tempura and grilled, especially as teriyaki. Dried squid (surume) is a favorite snack with drinks.

      ikanago いかなご 玉筋魚 Pacific sandlance Ammodytes personatus. Best when it is five to six months old and about 10 cm long. It is boiled in salt water and cooled, then served in vinegar-flavored soy sauce or sumiso. It is also made into tempura, tsukudani, and dried.

      ikanago shōyu いかなごしょうゆ 玉筋魚醤油 See uoshōyu.

      ikizukuri いきづくり 生き作り、 活き造り See sashimi.

      ikura イクラ salmon eggs. Though hardly to be compared with caviar, these shiny red eggs are considered a luxury and are very good as a topping for sushi. The word ikura is derived from the Russian word ikra, meaning fish eggs. For salmon roe in the piece, see also sujiko.

      imo いも 芋、 藷、 薯 potato. Japan has a wide range of potatoes, including yams, sweet potato, and taro. See also jagaimo, yamanoimo, satsumaimo, and satoimo.

      inada いなこ 鰍 yellowtail, Japanese amberjack Seriola quinqueradiata. Called hamachi in western Japan and increasingly so in other parts of the country, this is the young of buri, about 40 cm long. It is preferable to buri for sushi and sashimi and is very good grilled as shioyaki. Best in summer.

      inarizushi いなりずし 稲荷鮨、 いなり寿司 See Appendix 11.

      ingenmame いんげんまめ 隠元豆 kidney bean Phaseolus vulgaris. The mature beans are mostly dried and then prepared as nimono, an, or amanattō, a kind of wagashi. For the young bean, see also sayaingen.

      inobuta いのぶた 猪豚 boar-pig cross. The flesh of this creature has the best of both worlds: the tenderness of pork and the lean gaminess of wild boar. It makes an excellent nabemono.