Popular Ingredients
- Boiled eggs
- Chikuwabu - gluten tubes. Popular in Kantō, virtually unknown elsewhere.
- Sliced daikon
- Suji - beef tendons
- Ito konnyaku
- Konnyaku
- Konbu
- Carrot
- Shiitake
- Kabocha - Japanese squash
- Cabbage roll
- Potato
- Tsukune - fish or meat balls
- Octopus
- Tebichi - pig's trotters, only in Okinawa
- Tofu products:
- Ganmodoki - fried balls of tofu mixed with grated vegetables
- Atsuage - deep fried tofu
- Kinchaku (巾着?, literally "pouch") - pouches of thin deep fried tofu (aburaage) filled with mochi and other ingredients, with the top tied with kanpyō. Also referred to as fukuro (袋?, literally "bag").
- Tofu - mainly in Kansai, usually seared
- Surimi products: - most of them are already deep fried before simmering.
- Bakudan - boiled egg wrapped in surimi
- Chikuwa - thick tubes of surimi
- Gobomaki - boiled gobo (greater burdock, Arctium lappa, root) wrapped in surimi
- Hanpen
- Ikamaki - squid wrapped in surimi
- wiener-maki, or sausage-maki - wiener sausage wrapped in surimi
- Kamaboko
- Shinjoage - fried seafood paste
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