-
Ingredients:
Macaroni
-
Cooking:
Mix/Blend
-
Ingredients:
Hen's egg
-
Cooking:
Mix/Blend
やみつきキャベツ
Cabbage and shiodare sauce
Fresh cabbage seasoned with salt-based sauce("Shiodare")
-
Ingredients:
Cabbage
-
Flavor:
Salt
-
Cooking:
Dress
Soybeans which are harvested when they are not yet ripe, and boiled in salt water.
-
Ingredients:
Edamame
-
Cooking:
Boil
-
Ingredients:
Carrot, Potato
-
Cooking:
Mix/Blend
An arrangement of several different types of peanuts served together.
-
Ingredients:
Nuts
-
Cooking:
Bake/Roast
Tofu that is chilled and served with condiments and soy sauce.
-
Ingredients:
Scallion/Green onion/Leek, Tofu
-
Cooking:
Cover/Add
Egg flavored by exposure to smoke emitted when wood is heated to high temperatures.
-
Ingredients:
Hen's egg
-
Cooking:
Smoke
-
Ingredients:
Pork, Sheep intestine
-
Cooking:
Bake/Roast
Smoked chicken with the smoke of wood heated at high temperature.
-
Ingredients:
Chicken
-
Cooking:
Smoke
ふぐ皮ポン酢
Pufferfish skin sashimi
Pufferfish skin parboiled and thinly-sliced, served with ponzu and condiments, etc.
-
Ingredients:
Pufferfish
-
Flavor:
Ponzu
-
Cooking:
Cut
焼きししゃも
Grilled shishamo smelt
-
Ingredients:
Shishamo smelt
-
Cooking:
Bake/Roast
チャンジャ
Chanja (Korean spicy marinated cod innards)
Salted cod innards seasoned with sesame oil and chilli pepper, etc.
-
Ingredients:
Cod, Garlic
-
Flavor:
Sesame oil, Red pepper
-
Cooking:
Ferment
あん肝ポン酢
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
Cheese sandwiched between thinly stretched out sheets of cod.
自家製イカの塩辛
Salted squid entrails
Squid meat and organs cured with salt and fermented.
-
Ingredients:
Squid, Seafood
-
Flavor:
Salt
-
Cooking:
Pickle
鶏の唐揚げ(プレーン・柚胡椒・ネギだれ・おろしポン酢)
Fried chicken
Chicken meat lightly battered and fried in oil.
-
Ingredients:
Chicken thigh
-
Cooking:
Deep-fry
-
Ingredients:
Oyster
-
Cooking:
Deep-fry
Cake of minced pork or beef kneaded together with onion, coated in batter and deep-fried.
-
Ingredients:
Ground beef and pork
-
Cooking:
Deep-fry
皮付きポテト
Fried unpeeled potatoes
Potato cut into wedges with its skin left and deep-fried.
-
Ingredients:
Potato
-
Cooking:
Deep-fry
レンコンチップス
Lotus root chips
A flavored dish of lotus root which is cut into rings and deep-fried.
-
Ingredients:
Lotus root
-
Cooking:
Deep-fry
やげん軟骨唐揚げ
Deep-fried yagen cartilage
Bite-size yagen (chicken cartilage) is thinly coated in batter and deep-fried in oil.
-
Ingredients:
Chicken cartilage
-
Cooking:
Deep-fry
手羽中揚げ(塩こしょう・やみつき・麻辣)
Fried chicken wings
Chicken wing tips are thinly coated in batter and deep-fried in oil.
-
Ingredients:
Chicken drumstick
-
Cooking:
Deep-fry
Octopus that is lightly battered and fried in oil.
-
Ingredients:
Octopus
-
Cooking:
Deep-fry
揚げたこ焼き(ソース&マヨネーズ)
Fried takoyaki
Fried balls of batter filled with octopus and vegetables
-
Ingredients:
Octopus, Cabbage, Takoyaki flour, Tempura scraps
-
Flavor:
Mayonnaise, Takoyaki sauce
-
Cooking:
Bake/Roast
揚げたこ焼き(おろしポン酢)
Fried takoyaki
Fried balls of batter filled with octopus and vegetables
-
Ingredients:
Octopus, Cabbage, Takoyaki flour, Tempura scraps
-
Flavor:
Mayonnaise, Takoyaki sauce
-
Cooking:
Bake/Roast
チキン南蛮
Fried chicken with vinegar and tartar sauce
Fried chicken mixed with sweet and sour sauce, then topped with tartar sauce.
-
Ingredients:
Chicken, Onion, Hen's egg, Wheat flour
-
Flavor:
Mayonnaise
-
Cooking:
Deep-fry
ご飯と汁もの
Rice and miso soup
Rice and a soup dish where ingredients such as vegetables, seafood, and tofu are stewed in dashi and flavored with miso.
-
Ingredients:
Vegetable, Rice, Tofu, Seafood
-
Flavor:
Miso, Dashi
-
Cooking:
Stew
*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)