*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.
* Amount is Japanese Yen (JPY)
Grilled atsuage tofu
Thick tofu lightly deep-fried, then grilled.
- Ingredients: Deep-fried tofu
- Cooking: Deep-fry, Bake/Roast, Skewer roasting
A dish of cheese seared on the surface at high temperature.
- Ingredients: Cheese
- Cooking: Seared, Skewer roasting
A dish of sliced cool tomatoes.
- Ingredients: Tomato
- Cooking: Cut
Chawanmushi (steamed egg custard)
A dish of beaten egg mixed in a bowl with 'dashi' stock and other ingredients, then steamed.
- Ingredients: Chicken tenderloin, Japanese parsley, Shiitake, Hen's egg, Ginkgo nut
- Cooking: Steam
Sautéed ground chicken rice bowl
Rice bowl topped with sautéed ground chicken.
- Ingredients: Ground chicken, Rice
- Cooking: Simmer
Grilled rice ball
An onigiri (hand-pressed rice ball) spread with seasonings, such as soy sauce or miso, and cooked on a grill.
- Ingredients: Rice
- Cooking: Bake/Roast
A dish of chicken bones and vegetables stewed with other ingredients.
- Ingredients: Chicken
- Cooking: Stew
Warabimochi (bracken-starch dumpling covered in sweet, toasted soybean flour)
A Japanese confection of bracken-starch, water, and sugar stirred together over heat, then cooled until set. Enjoyed with sweet toasted soy bean powder and brown sugar syrup.
- Ingredients: Bracken starch
- Flavor: Brown sugar syrup, Soybean flour
- Cooking: Harden/Congeal
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)