ムール貝のスワンレイクビール蒸し
Mussels steamed in beer
Mussels seasoned with condiments and steamed together with beer.
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Ingredients:
Mussel
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Flavor:
Beer
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Cooking:
Steam
黄金豚のソーセージ
Grilled sausage
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Ingredients:
Sausage, Pork
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Cooking:
Bake/Roast
新潟味噌のジャークチキン
Jerk chicken
Chicken seasoned with garlic, ginger and spices, then grilled.
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Ingredients:
Chicken
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Flavor:
Spices, Miso
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Cooking:
Pickle, Bake/Roast
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Ingredients:
Potato
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Cooking:
Deep-fry
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Ingredients:
Lettuce, Slow-poached egg
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Flavor:
Caesar dressing
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Cooking:
Mix/Blend
4種のチーズのクリスピーピザ
Quattro formaggi
Pizza dough topped with 4 different cheeses and baked.
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Ingredients:
Wheat flour, Cheese
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Flavor:
Olive oil
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Cooking:
Bake/Roast
イタリア野菜グリルのチーズクリスピーピザ
Vegetable cheese pizza
Sauce is spread onto pizza dough, which is topped with grilled vegetables and cheese, then baked.
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Ingredients:
Vegetable, Wheat flour, Cheese
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Cooking:
Bake/Roast
Burdock lightly battered and fried in oil.
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Ingredients:
Burdock
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Cooking:
Deep-fry
西洋わさびとゴルゴンゾーラのポテトサラダ
Potato salad
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Ingredients:
Potato
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Cooking:
Mix/Blend
舌平目のフィッシュ&チップス
Fish and chips
English dish of white fish such as cod fried and served with stick-shaped French fries.
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Ingredients:
Potato
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Cooking:
Deep-fry
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Ingredients:
Pickles
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Cooking:
Pickle
塩えんどう豆~ペコリーノチーズ~
Snow peas
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Ingredients:
Green peas, Cheese
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Cooking:
Dress
A pickled dish with celery marinated in liquid seasonings.
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Ingredients:
Celery, Yuzu
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Cooking:
Pickle
Ground meat stir-fried with holy basil (of the Lamiaceae plant family) in Thai fish sauce and oyster sauce.
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Ingredients:
Ground meat, Green pepper, Thai basil, Onion, Garlic, Rice, Hen's egg
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Flavor:
Thai fish sauce, Oyster sauce, Red pepper
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Cooking:
Bake/Roast
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)