てっさ
Tessa (Pufferfish sashimi)
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Ingredients:
Pufferfish
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Cooking:
Raw
A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments.
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Ingredients:
Pufferfish, Garland chrysanthemum, Chinese cabbage, Tofu, Turnip
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Flavor:
Dashi, Ponzu
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Cooking:
Simmer
ふぐ唐揚げ
Fried Japanese pufferfish
A dish prepared by coating Japanese pufferfish marinated in soy sauce and vinegar with flour and frying.
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Ingredients:
Japanese pufferfish
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Cooking:
Deep-fry
ふぐ白子焼き
Japanese pufferfish milt
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Ingredients:
Milt
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Flavor:
Sake(Japanese rice wine), Salt, Soy sauce
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Cooking:
Bake/Roast
A dish of vinegared sushi rice in a wooden box, topped with seafood and thickly-sliced Japanese-style omelet, and pressed down from the top using the lid.
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Ingredients:
Pike conger, Vinegared rice
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Flavor:
Dark soy sauce, Mirin
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Cooking:
Raw, Harden/Congeal
鱧落とし
Parboiled conger myriaster
Raw conger myriaster, finely sliced, submerged in boiling water and quickly placed on ice.
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Ingredients:
Pike conger
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Flavor:
Plum soy sauce
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Cooking:
Boil
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Ingredients:
Pike conger
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Flavor:
Tamari soy Sauce, Wasabi
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Cooking:
Raw
Thinly sliced seafood quickly dipped in boiling water or broth. Eaten with dipping sauce.
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Ingredients:
Chinese cabbage, Pike conger, Japanese parsley, Soft tofu, Onion, Scallion/Green onion, White konjac, Burdock
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Flavor:
Sake(Japanese rice wine), Salt, Light soy sauce, Mirin, Kombu dashi
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Cooking:
Boil
すっぽん甘露煮
Other simmered fish
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Ingredients:
Soft-shelled turtle
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Flavor:
Dark soy sauce, Cooking sake, Mirin, Ginger
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Cooking:
Simmer
Lightly fish battered and fried in oil.
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Ingredients:
Soft-shelled turtle
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Flavor:
Dark soy sauce, Cooking sake, Salt, Pepper
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Cooking:
Deep-fry
*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)