Edamame beans
Soybeans which are harvested when they are not yet ripe, and boiled in salt water.
- Ingredients: Edamame
- Cooking: Boil
tax included
Cabbage
A dish made up of raw cabbage which has been roughly cut into bite-sized chunks.
- Ingredients: Cabbage
- Cooking: Raw
tax included
Chilled tofu
Tofu that is chilled and served with condiments and soy sauce.
- Ingredients: Scallion/Green onion/Leek, Tofu
- Cooking: Cover/Add
tax included
Shark cartilage with pickled plum
Shark cartilage with a dressing of pickled plums.
- Ingredients: Ume (Japanese apricot), Shark cartilage
- Cooking: Pickle
tax included
Vinegared organ meats
Various organ meats (chicken, beef or pork) dressed with vinegar.
- Cooking: Dress
tax included
Slightly boiled chicken tenderloin with wasabi
- Ingredients: Chicken tenderloin, Wasabi
- Cooking: Dress
tax included
Tartare
- Ingredients: Beef, Scallion/Green onion/Leek, Egg yolk, Pine nut
- Flavor: Gochujang
- Cooking: Mix/Blend
tax included
Smashed cucumber salad
Cucumber crushed with a pestle and dressed with seasoning.
- Ingredients: Cucumber
tax included
Potato salad
- Ingredients: Carrot, Potato
- Cooking: Mix/Blend
tax included
Sliced onions
Thinly sliced raw onion, eaten with a dressing.
- Ingredients: Onion
- Cooking: Cut
tax included
Tofu Salad
A salad of tofu and vegetables.
- Ingredients: Tofu
- Cooking: Mix/Blend
tax included
Daikon salad
A salad of raw daikon with dressing.
- Ingredients: Daikon radish
- Cooking: Mix/Blend
tax included
Edamame beans
Soybeans which are harvested when they are not yet ripe, and boiled in salt water.
- Ingredients: Edamame
- Cooking: Boil
tax included
Seared mackerel
Sliced mackerel which is seared at a high temperature.
- Cooking: Bake/Roast
tax included
Japanese-style rolled omelet
A dish of beaten egg mixed with 'dashi' stock and cooked while simultaneously wrapping.
- Ingredients: Hen's egg
- Cooking: Bake/Roast
tax included
Ray fin
Dried fin of a ray fish, lightly seared and usually eaten with soy sauce or mayonnaise
- Ingredients: Ray fin
- Cooking: Dry
tax included
Heart
A dish of grilled chicken heart on a skewer.
- Ingredients: Chicken heart
- Cooking: Bake/Roast
tax included
Simmered organ meats
Pork or beef organ meats stewed in a soy or miso sauce.
- Ingredients: Chicken guts, Carrot
- Flavor: Miso
- Cooking: Simmer
tax included
Ham cutlet
Cake of minced ham coated in soft wheat flour, beaten egg and breadcrumbs, and deep-fried.
- Ingredients: Ham
- Cooking: Deep-fry
tax included
French fries
- Ingredients: Potato
- Cooking: Deep-fry
tax included
French fries
- Ingredients: Potato
- Cooking: Deep-fry
tax included
Fried chicken with vinegar and tartar sauce
- Ingredients: Chicken, Onion, Hen's egg, Wheat flour
- Flavor: Mayonnaise
- Cooking: Deep-fry
tax included
Fried chicken
Chicken meat lightly battered and fried in oil.
- Ingredients: Chicken thigh
- Cooking: Deep-fry
tax included
Offal hotpot
- Ingredients: Chicken guts, Cabbage, Scallion/Green onion/Leek
- Cooking: Simmer
tax included
Chicken rice soup
A dish of rice and chicken boiled in a large amount of 'dashi' stock until soft.
- Ingredients: Rice
- Cooking: Simmer
tax included
Tamagokake gohan (rice with raw egg)
Rice topped with raw egg, often seasoned with soy sauce.
- Ingredients: Rice, Hen's egg
- Cooking: Cover/Add
tax included
Yakisoba noodles
- Ingredients: Pork, Cabbage, Carrot, Yakisoba
- Cooking: Bake/Roast
tax included
Miso ramen
- Ingredients: Ramen
- Flavor: Miso
- Cooking: Boil
tax included
Kinako (soybean flour) ice cream
- Ingredients: Fresh cream, Milk
- Flavor: Soybean flour
- Cooking: Freeze
tax included
Ice cream
- Ingredients: Hen's egg, Milk
- Cooking: Freeze
tax included
*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)