甲羅みそ焼き
Grilled crab meat and tomalley in shell
A dish of crab meat and tomalley placed in the shell and grilled.
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Ingredients:
Crab, Crab miso paste
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Cooking:
Bake/Roast
貝刺し5種盛りアワビ・ホタテ・赤貝・つぶ貝・ミル貝
Assorted shellfish sashimi
Platter of sashimi from various kinds of shellfish.
浜焼き5種盛り大アサリ・ヒオウギ貝・サザエ・白ハマグリ・サザエ
Assorted seafood grill, 5 kinds
Platter of 5 kinds of seafood to grill and eat at your table.
Frog is swished in boiling water and soup stock, and eaten with a dipping sauce.
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Ingredients:
Common orient clam
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Flavor:
Dashi
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Cooking:
Stew
貝刺し3種盛りアワビ・ホタテ・赤貝
Assorted shellfish sashimi, 3 kinds
Platter of 3 kinds of shellfish sashimi.
浜焼き3種盛り大アサリ・ヒオウギ貝・サザエ
Assorted seafood grill, 3 kinds
Platter of 3 kinds of seafood to grill and eat at your table.
かに酢
Crab meat served with vinegar sauce
A dish of crab meat eaten with dipping sauce made from broth and vinegar.
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Ingredients:
Crab
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Flavor:
Vinegar, Dashi
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Cooking:
Mix/Blend
Crab coated in flour batter and deep fried in oil.
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Ingredients:
Wheat flour, Crab
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Flavor:
Cooking oil
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Cooking:
Deep-fry
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Ingredients:
Crab
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Cooking:
Bake/Roast
A dish of crab meat dipped in boiling water or broth for a few seconds, and eaten with sauce.
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Ingredients:
Chinese cabbage, Potherb mustard (Mizuna), Japanese leek, Crab
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Cooking:
Boil
Crab cooked with vegetables, etc. in a broth, served in a pot.
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Ingredients:
Chinese cabbage, Japanese leek, Shiitake, Konjac noodles, Tofu, Crab
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Flavor:
Dashi
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Cooking:
Simmer
かにといくらのこぼれ寿司
Crab and salmon roe (sushi)
Vinegared rice made into bite sizes, topped with crab and salmon roe.
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Ingredients:
Salmon roe, Rice, Crab
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Flavor:
Vinegar
A dish of raw crab meat dipped in soy sauce and others just before eating.
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Ingredients:
Crab
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Flavor:
Soy sauce
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Cooking:
Raw
濃厚かに味噌
Miso-like paste of crab organs
A part of the crab known as the mid-gut gland, seared whilst still in the shell or used in sushi.
蟹クリームコロッケ
Crab cream croquette
A dish of crab meat mixed with cream sauce, breaded and deep fried.
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Ingredients:
Bread crumbs, Crab
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Flavor:
White sauce
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Cooking:
Deep-fry
活とらふぐてっちり
Boiled pufferfish
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, Scallion/Green onion/Leek, Chinese cabbage, Enoki mushroom, Tofu
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Flavor:
Dashi
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Cooking:
Simmer
ふぐ寿司
Fugu (puffer fish) nigiri sushi
Bite-size vinegared rice topped with pufferfish.
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Ingredients:
Pufferfish, Rice
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Flavor:
Vinegar
とらふぐ唐揚げ
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
ふぐしゃぶ身
Pufferfish shabu-shabu
A dish of thinly sliced pufferfish quickly swept through boiling water, enjoyed with ponzu sauce and condiments.
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Ingredients:
Pufferfish
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Flavor:
Ponzu
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Cooking:
Boil, Cut
ぶつ切りてっさ
Tessa (Pufferfish sashimi)
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Ingredients:
Pufferfish
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Cooking:
Raw
とらふぐてっさ
Tessa (Pufferfish sashimi)
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Ingredients:
Pufferfish
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Cooking:
Raw
特選 焼きふぐ
Grilled pufferfish
Pufferfish cut into bite-sized pieces and grilled over an open flame.
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Ingredients:
Pufferfish
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Cooking:
Bake/Roast
骨付きアラ身
Puffer fish parts (extra)
Puffer fish parts are available for ordering to add into the hot pot.
なべ皮(とおとう身)
the outer layer of the puffer fish skin
皮の唐揚げ
Fried pufferfish skin
Pufferfish skin lightly battered and fried in oil.
Vegetables are available for ordering to add into the hot pot.
*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)