Tessa (Pufferfish sashimi)
- Ingredients: Pufferfish
- Cooking: Raw
tax included
Parboiled pufferfish
A dish of finely cut pufferfish put under boiling water and then quickly rinsed in ice water.
- Ingredients: Pufferfish
tax included
Assorted cuts of pufferfish sashimi
A dish of varyingly cut pufferfish sashimi eaten with unique seasoning and ponzu sauce.
- Ingredients: Pufferfish
- Flavor: Ponzu
- Cooking: Raw
tax included
Fried Japanese pufferfish
A dish prepared by coating Japanese pufferfish marinated in soy sauce and vinegar with flour and frying.
- Ingredients: Japanese pufferfish
- Cooking: Deep-fry
tax included
Grilled pufferfish
Pufferfish cut into bite-sized pieces and grilled over an open flame.
- Ingredients: Japanese pufferfish
- Cooking: Bake/Roast
tax included
Japanese pufferfish milt
Milt (fish testicles) of the Japanese pufferfish which are eaten raw or with sudachi (a type of Japanese citrus fruit) vinegar.
- Cooking: Bake/Roast
tax included
Pufferfish skin sashimi
Pufferfish skin parboiled and thinly-sliced, served with ponzu and condiments, etc.
- Ingredients: Pufferfish
- Flavor: Ponzu
- Cooking: Cut
tax included
Boiled pufferfish
A hot pot of simmered pufferfish with vegetables and such, dipped in ponzu (citrus-based soy sauce) and condiments.
- Flavor: Dashi
- Cooking: Simmer
tax included
Monkfish hotpot
Monkfish cooked with vegetables etc. in a broth, served in a pot.
- Flavor: Dashi
- Cooking: Simmer
tax included
Monkfish hotpot
Monkfish cooked with vegetables etc. in a broth, served in a pot.
- Flavor: Dashi
- Cooking: Simmer
tax included
Fried monkfish
A dish of monkfish covered in batter and deep-fried in oil.
- Ingredients: Monkfish
- Cooking: Deep-fry
tax included
Fried monkfish
A dish of monkfish covered in batter and deep-fried in oil.
- Ingredients: Monkfish
- Cooking: Deep-fry
tax included
Monkfish liver with ponzu
Monkfish liver which has been boiled with salt and exposed to water, served in a 'ponzu' vinegar dressing.
- Flavor: Ponzu, Lemon juice
- Cooking: Dress
tax included
Butter sautéed monkfish liver
A dish of monkfish liver cooked with butter and oil.
- Ingredients: Monkfish
- Flavor: Butter
- Cooking: Bake/Roast
tax included
Parboiled monkfish liver
A dish of monkfish liver quickly put under boiling water and then cooled with ice water.
- Ingredients: Monkfish
tax included
Monkfish stomach with ponzu sauce
A dish of heated only on the surface of monkfish stomach and servered with ponzu sauce.
- Ingredients: Monkfish
- Flavor: Ponzu
- Cooking: Boil
tax included
Longtooth grouper hotpot
Longtooth grouper cooked with vegetables etc. in a broth, served in a pot.
- Ingredients: Longtooth grouper, Chinese cabbage, Japanese leek, Shiitake
- Flavor: Dashi
- Cooking: Simmer
tax included
Fried longtooth grouper
A dish of Longtooth grouper coated in batter and deep-fried in oil.
- Ingredients: Longtooth grouper
- Cooking: Deep-fry
tax included
Fried longtooth grouper
A dish of Longtooth grouper coated in batter and deep-fried in oil.
- Ingredients: Longtooth grouper
- Cooking: Deep-fry
tax included
Oven-baked miso-topped longtooth grouper
- Ingredients: Longtooth grouper
- Flavor: Miso
- Cooking: Oven-baking
tax included
Oven-baked miso-topped longtooth grouper
- Ingredients: Longtooth grouper
- Flavor: Miso
- Cooking: Oven-baking
tax included
Simmered longtooth grouper with vegetables
A dish of longtooth grouper and vegetables simmered in seasonings such as soy sauce, mirin (rice wine), etc.
- Ingredients: Longtooth grouper
- Flavor: Soy sauce, Mirin
- Cooking: Simmer
tax included
Longtooth grouper sashimi
A dish of thinly sliced, raw longtooth grouper, served with soy sauce, etc.
- Ingredients: Longtooth grouper
- Cooking: Raw
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)