Thick Japanese omelet
A dish of beaten egg mixed with 'dashi' stock and grilled while wrapping thickly.
- Ingredients: Hen's egg
- Cooking: Bake/Roast, Smoke
tax included
Simmered conger eel
Sliced conger eel which is boiled for a long time in seasonings.
- Ingredients: Conger eel
- Cooking: Simmer
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
Shellfish steamed with sake
A Japanese dish of shellfish sprinkled with salt and sake, then steamed in a pot.
- Ingredients: Whelk
- Flavor: Sake(Japanese rice wine)
- Cooking: Steam
tax included
Nukazuke
A plate of pickles of fish and vegetables marinated in a bed of salted rice bran (a mixture of salt, etc., into rice bran).
- Ingredients: Pacific saury
- Cooking: Pickle
tax included
Uni(sea urchin) pickled in salt
- Ingredients: Sea urchin
- Flavor: Salt
- Cooking: Pickle
tax included
Pufferfish ovaries marinated in sake lees
A dish of pufferfish ovaries marinated in sake lees.
- Ingredients: Pufferfish
- Flavor: Sake lees
- Cooking: Pickle
tax included
Salted squid entrails
Squid meat and organs cured with salt and fermented.
- Ingredients: Squid
- Flavor: Salt
- Cooking: Pickle
tax included
Fried pufferfish
Pufferfish lightly battered and fried in oil.
- Ingredients: Pufferfish
- Cooking: Deep-fry
tax included
Fried octopus
Octopus that is lightly battered and fried in oil.
- Ingredients: Octopus
- Cooking: Deep-fry
tax included
Fried squid legs
Squid legs lightly battered and fried in oil.
- Ingredients: Squid tentacles
- Cooking: Deep-fry
tax included
Shrimp cake
Cake of minced shrimp mixed with soup broth and other ingredients, then steamed, boiled or deep-fried.
- Ingredients: Shrimp
- Cooking: Boil, Deep-fry, Steam
tax included
Simmered soft octopus
Octopus simmered in a sauce of soy sauce and sugar added to dashi soup until softened.
- Ingredients: Octopus
- Flavor: Sugar, Soy sauce, Dashi
- Cooking: Stew
tax included
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.
- Ingredients: Crab miso paste
- Cooking: Boil
tax included
Cucumber marinated in kombu kelp
Cucumbers that have been cured between layers of kombu kelp.
- Ingredients: Cucumber, Konbu kelp
- Cooking: Pickle
tax included
Grilled fish gill area
Grilled fish collar meat called "Kama".
- Ingredients: Fat greenling
- Flavor: Salt
- Cooking: Bake/Roast, Pickle
tax included
Grilled sablefish with mirin
Sablefish is marinated in soy sauce and mirin, then grilled.
- Ingredients: Sablefish
- Flavor: Mirin
- Cooking: Bake/Roast, Pickle
tax included
Lightly-dried squid
A dish made by searing squid which has been drained of some of its' water content, over an open flame.
- Ingredients: Squid
- Cooking: Dry
tax included
Assorted sashimi
Platter of several kinds of seafood sashimi.
- Cooking: Raw
tax included
Red miso soup
A miso soup made from soy bean miso.
- Flavor: Red miso
- Cooking: Simmer
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)