Pufferfish skin sashimi
Pufferfish skin parboiled and thinly-sliced, served with ponzu and condiments, etc.
- Ingredients: Pufferfish
- Flavor: Ponzu
- Cooking: Cut
tax included
Assorted sashimi
Platter of several kinds of seafood sashimi.
- Cooking: Raw
tax included
Japanese cockle
- Cooking: Raw
tax included
Oysters
A dish of oysters fried in pan with a little bit of oil.
- Ingredients: Oyster
- Cooking: Bake/Roast
tax included
Whale sashimi
Thinly-sliced whale meat dipped into soy sauce with condiments etc.
- Ingredients: Whale meat
- Flavor: Soy sauce
- Cooking: Raw
tax included
Maguro(tuna)
tax included
Sardine sashimi
Thinly cut raw sardine served with soy sauce.
tax included
Finely chopped horse mackerel sashimi
Raw horse mackerel cut into 1 - 2 cm slices served with condiments.
tax included
Rosy seabass (sashimi)
Raw rosy seabass, thinly sliced and eaten with soy sauce, etc.
- Ingredients: Rosy seabass
- Cooking: Raw
tax included
Seki mackerel
- Ingredients: Blue-backed fish
- Cooking: Raw
tax included
Whelk
- Cooking: Raw
tax included
Octopus sashimi
Thinly cut raw or slightly boiled octopus served with soy sauce.
- Cooking: Raw
tax included
Live spear squid sashimi
Live spear squid sliced and served in a vessel.
- Ingredients: Spear squid
- Cooking: Raw
tax included
Assorted shellfish sashimi
Platter of sashimi from various kinds of shellfish.
- Cooking: Raw
tax included
Japanese amberjack shabu-shabu
Yellowtail quickly dipped in boiling water or broth. Eaten with dipping sauce.
- Ingredients: Yellowtail
- Flavor: Dashi
- Cooking: Boil
tax included
Flounder engawa (flatfish fin) with ponzu
Flounder engawa (muscle used by flatfish to move their fin) dressed with ponzu.
- Flavor: Ponzu
- Cooking: Dress
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
Natto (fermented soybeans)
A fermented food which is made by adding bacillus subtilis (a type of bacteria) to soybeans and fermenting them.
- Ingredients: Soybean, Sea urchin, Salmon roe
- Cooking: Mix/Blend
tax included
Grilled fatty salmon belly
Grilled salmon belly called "Harasu".
- Ingredients: Fatty salmon belly
- Cooking: Bake/Roast
tax included
Thick Japanese omelet
A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly.
- Ingredients: Hen's egg
- Cooking: Bake/Roast
tax included
Grilled squid tentacles
Seasoned and grilled squid tentacles.
- Cooking: Bake/Roast
tax included
Urchin-grilled scallops
Grilled scallops and urchin.
- Ingredients: Sea urchin, Scallop
- Cooking: Bake/Roast
tax included
Grilled amberjack collar meat
Grilled Amberjack collar meat called "Kama".
- Ingredients: Greater amberjack
- Cooking: Bake/Roast
tax included
Grilled turban shell
Turban shells grilled inside the shell.
- Ingredients: Turban shell
- Flavor: Sake(Japanese rice wine)
- Cooking: Grill
tax included
Grilled conger eel Shirayaki
Conger eel sliced open and skewered, then broiled without any sauce. Generally enjoyed with seasonings and soy sauce, etc.
- Ingredients: Conger eel
- Cooking: Bake/Roast
tax included
Grilled conger eel Shirayaki
Conger eel sliced open and skewered, then broiled without any sauce. Generally enjoyed with seasonings and soy sauce, etc.
- Ingredients: Conger eel
- Flavor: Yuzu pepper
- Cooking: Bake/Roast
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)