梅水晶
Shark cartilage with pickled plum
Shark cartilage with a dressing of pickled plums.
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Ingredients:
Ume (Japanese apricot), Shark cartilage
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Cooking:
Pickle
香の物盛り合わせ
Assorted pickles
Platter of various kinds of pickles.
茄子の揚げ浸し
Fried and soaked eggplant
Deep-fried eggplant served with shrimp sauce.
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Ingredients:
Eggplant, Shrimp
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Flavor:
Ichiban-dashi
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Cooking:
Deep-fry, With sticky sauce
牛ヒレ肉のサラダ
Roast beef salad
A salad of roast beef and various vegetables.
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Ingredients:
Beef
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Cooking:
Bake/Roast
Platter of several kinds of seafood sashimi.
生本マグロ刺身
Bluefin tuna sashimi
Thinly cut raw bluefin tuna served with soy sauce.
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Ingredients:
Oyster
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Cooking:
Raw
のどぐろ塩焼き又は煮付
Rosy seabass, salted and grilled or boiled
Rosy seabass, seasoned with salt and grilled, or boiled in soy sace, mirin, and other seasonings.
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Ingredients:
Rosy seabass
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Flavor:
Salt, Soy sauce, Mirin
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Cooking:
Simmer, Bake/Roast
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Ingredients:
Abalone
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Cooking:
Bake/Roast
特大海老の塩焼き
Salted and grilled prawn
A dish of shell-on prawn seasoned with salt and grilled.
活〆うなぎ白焼き又は蒲焼
Grilled ikejime eel
Eel is cut and trimmed while still alive and then grilled.
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Ingredients:
Eel
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Cooking:
Bake/Roast
焼きタラバガニ
Seared red king crab
A dish of red king crab roasted with the shell still on directly over a flame.
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Ingredients:
Red king crab
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Cooking:
Bake/Roast
ズワイ蟹のしゃぶしゃぶ鍋
Snow crab shabu-shabu
A dish of snow crab meat dipped in boiling water or broth for a few seconds, and eaten with sauce.
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Ingredients:
Snow crab
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Flavor:
Dashi
鯛しゃぶ
Sea bream shabu-shabu
Sea bream is quickly dipped in boiling water or broth and eaten with dipping sauce.
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Ingredients:
Sea bream
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Flavor:
Dashi
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Cooking:
Boil
鮑の柔らか煮
Tender stewed abalone
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Ingredients:
Abalone
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Cooking:
Simmer
One of many fish paste products, where minced fish is fried in oil to form fish cakes.
Shrimp lightly battered and fried in oil.
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Ingredients:
Shrimp
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Cooking:
Deep-fry
天ぷら盛り合わせ
Assorted tempura
Platter of various kinds of seafood, vegetables and other ingredients, each piece coated in a soft wheat flour batter and deep-fried.
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Ingredients:
Wheat flour
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Flavor:
Cooking oil
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Cooking:
Deep-fry
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
揚げ出汁豆腐
Deep-fried tofu in broth
A dish where 'dashi' stock soup is poured over deep-fried tofu.
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Ingredients:
Scallion/Green onion/Leek, Tofu
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Cooking:
Deep-fry
特大エビフライ
Deep-fried shrimp
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Ingredients:
Shrimp
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Cooking:
Deep-fry
伊勢海老天ぷら
Spiny lobster tempura
Spiny lobster coated in flour batter and deep fried in oil.
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Ingredients:
Spiny lobster, Wheat flour
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Cooking:
Deep-fry
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Ingredients:
Horse meat, Garlic
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Cooking:
Raw
Chicken meat lightly battered and fried in oil.
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Ingredients:
Chicken thigh
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Cooking:
Deep-fry
黒毛和牛ヒレ肉のたたき
Seared wagyu beef tenderloin
Wagyu beef tenderloin seared on the surface and eaten with soy sauce or spices.
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Ingredients:
Beef fillet, Wagyu beef
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Cooking:
Seared
黒毛和牛フィレ肉の溶岩焼き
Wagyu beef tenderloin yogan-yaki
Wagyu beef tenderloin grilled on lava stone.
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Ingredients:
Beef fillet, Wagyu beef
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Cooking:
Bake/Roast
黒毛和牛ヒレカツ
Wagyu beef fillet cutlet
Breaded wagyu beef hire (a cut from the lower back) deep-fried in oil.
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Ingredients:
Beef fillet, Wagyu beef, Bread crumbs
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Cooking:
Deep-fry
Sushi rice shaped into a ball topped with seafood, egg omelet, etc.
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Ingredients:
Vinegared rice
本マグロネギトロ巻
Negi toro (minced tuna with green onions) sushi rolls
Sushi rice, minced tuna, and green onions rolled in a sheet of nori seaweed and cut into bite-size pieces.
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Ingredients:
Tuna, Scallion/Green onion/Leek, Nori, Vinegared rice
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Cooking:
Roll
生本マグロ丼
"Tekka" raw tuna rice bowl
Slices of tuna sashimi served with shredded nori (toasted seaweed) over sushi rice.
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Ingredients:
Tuna, Rice
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Cooking:
Raw
うにイクラ丼
Sea urchin and salmon roe rice bowl
Rice topped with fresh salmon roe and sea urchin.
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Ingredients:
Sea urchin, Salmon roe, Rice
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Cooking:
Raw
活うな重(国産)
Eel served over rice in a lacquered box
Unagi (freshwater eel) broiled in and topped with a sweet, soy-sauce based sauce, then served over rice in a bento box.
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Ingredients:
Eel, Rice
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Flavor:
Kabayaki sauce
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Cooking:
Bake/Roast
鯛茶漬け
Tai chazuke (sea bream and rice with tea)
Rice topped with fresh sliced sea bream and seasonings, with broth or Japanese tea poured over.
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Ingredients:
Rice, Sea bream
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Cooking:
Cover/Add
Dough made with buckwheat flour and water, thinly sliced and boiled.
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Ingredients:
Buckwheat
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Cooking:
Boil
Sashimi-style uni (sea urchin) served over rice
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Ingredients:
Sea urchin, Rice
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Cooking:
Raw
栗入り白玉ぜんざい(北海道産小豆)
Shiratama zenzai with chestnut
Red bean simmered with sugar until sweet, then presented in a bowl with chestnuts and rice-flour dumplings.
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Ingredients:
Red beans, Chestnut, Rice flour for dumplings
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Flavor:
Sugar
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Cooking:
Simmer
2色のクリームあんみつ
Cream anmitsu (agar gelatin with fruits, sweet red bean paste, and whipped cream)
Agar gelatin with various fruits, sweet red bean paste and whipped cream, topped with brown sugar syrup.
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Ingredients:
Agar gelatin, Gyuhi (soft rice cake), Fresh cream, Red bean paste
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Flavor:
Brown sugar syrup
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Cooking:
Cover/Add
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Ingredients:
Hen's egg, Milk
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Cooking:
Freeze
*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)