Vacuum pack cooking

Pork fat back with artichokes, vegetables, and saffron
Lushui
Steamed glutinous rice with tile fish
Grilled meat and autumn vegetables in harumaki wrappers
Rice-dumpling with pork wrapped in bamboo leaves
Veal chops, foyot style, with mixed vegetables
Grilled Sea Bream Stuffed with Wakame Seaweed and Bamboo Shoots and Topped with Pepper Leaf-Buds Miso
Layered Salmon and Vegetables with Sake Lees Sauce
Rolled Salmon Stuffed with Salmon Roe Seasoned with XO Sauce
Steamed Grouper Sandwiches
Herb Flavored Baked Chicken Garnished with Apples and Vegetables
Bowl of Cold Delicacies
Grilled Prawns with Chili Sauce
Japanese-Style Box Lunch
Salmon with Green Sauce
Rice Porridge with Sweet Potatoes
Beef Tenderloin with Soy Flavored Sauce
Charles Barrier's Stewed Veal
Deep Fried Fish with Soy Flavored Sauce
Doubly Good Chicken
Rolled Chicken and Vegetables Served with Spicy Sesame Sauce
Roast Beef Tenderloin Served with Soy-Flavored Cream Sauce
Conger Eel Sushi
Assorted Sea Bream, Fried Taro and Chinese White Rape
Chicken Cooked in Beer
Sea Bream Sushi Wrapped in Bamboo Leaves Pickled Ume Flavor
Pickled Vegetables
Boiled Beef and Pickled Vegetable Salad
Hand-Made Fettuccine with Garlic-Flavored Cream Sauce
Sea Bass Flavored with Seaweed
Green-Tea Jelly
Stuffed Anglerfish
Eels Marinated with Herbs and Vacuum-Packed Cooking
Pidan and Egg White Cake, Japanese Pepper Seed Flavor Cold appetizer
Lamb Roast Served with Tomato and Miroir Sauces
Rolled Cutlassfish
Tenderly Cooked Octopus Legs with Assorted Vegetables
Chicken Wings Stuffed With Various Ingredients
Roast Beef Tenderloin , Chevreuil Style
Seasonal delicacies packed in a wooden box divided quarterly ・ Fall
Stewed Chicken with White Wine Flavor
Fried Chicken With Yam Batter
Seafood Salad
New Year's Dish(2000)
Potato and Pumpkin "Gnocchi" with Creamy Mushroom Sauce
Fried Quail Stuffed with Glutinous Rice
Cuttlefish Dressed in Entrails, Yuzu Flavor
Chinese-Style Chicken Soup
Broiled Ayu After Drying Overnight
Boiled Pork with Garlic Sauce
Scorched Rice and Seafood Served with Thick Sauce
Beef and Potatoes Seasoned with Soy Sauce and Sugar
Shrimp Dumpling
Fish and Crab Meat Cakes Served with Turnip Sauce
Sweet and Sour Pork and Vegetables

Microwave oven

Pressure cooker

Veal shank stew
Hong shao rou
Turnip stuffed with citron-flavored shrimps, sea eel and ginkgo nuts
Thinly sliced veal folded over stuffing, forest style
Stewed Beef Shank and Spring Potatoes
Stuffed Cabbage
Stewed Pork Shanks in Soy Flavored Sauce
Steamed Cuttlefish Stuffed with Rice Grilled with Soy Sauce
Beef Tail Stew--Butcher Style
Stewed Salted Pork with Lentils
Stewed Veal Brisket“Mayennaise style”
Eel Risotto
Spaghetti with Beef Tail Sauce
Spicy Cutlass Fish
Stuffed Wax Gourd
Spicy Beef Tongue Served in an Earthen Pot

Paco Jet

Crispy Fried Tilefish
Cold Mulu-Khiyya Pottage
Grandmother's Chicken Curry
Sherbet with Pear and Chinon Red Wine
Sherbet with Apples and Caramel
Sherbet Flavored with Vervain and Alsace Wine
Sherbet Flavored with Chamomile and Apricot
Chinese Vegetarian Dish, Peking Duck Style
Kinugasa Mushrooms Stuffed with Crab-Meat Mousse
Prune Torte Heath Style, Served with Ice Cream
Smoked Salmon Pie Served with Caviar
Potato and Eel Cake
Broiled Eel
Chinese-Style Scallop Mousse Served with Two-Color Sauce
Grilled Beef Tenderloin Layered with Liver Paste, Japanese Style
Mango Pudding

Food processor、others

Rabbit Meat Cake with Bay Leaf-Flavored Gravy
Fired Crab Claws
French Christmas Cuisine
Baked Minced Chicken Cake(New Year's Dish)
Oriental Style Moussaka
Delicious St.Valentine's Day Cake
Foie Gras Wrapped in Duck Crepe Served with Perigueux Sauce
Chopped Abalone
Vegetable Spaghetti with Pickled Ume
Christmas Cuisine'99
Pave & Palais
Seafood in Lettuce Cups
Chocolate Tart
Steamed Sole with White Wine
"Matsumae"-Style Porcupine Fish Platter
Garnished with Rape Blossoms
Stewed Lamb in White Sauce
Mille-feuille Napoleon
Conger Eel Soup
Crab Meat and Tofu Cooked in Savory Broth
Sea Bass Crosta with Potatoes
Broiled Sea Bass with Polygonum Dressing
Tofu Dumplings with Thick Sauce
Mushroom and Shrimp Sauted in Ajillo
Chinese Cold Noodles with Tomato Sauce
Grilled Eggplant Served with Seafood Sauce
Stewed Pork and Cabbage
Conger Eel Cooled with Egg and Burdock
CANNELE DE BORDEAUX
Sauted Cutlass Fish with XO Jiang Sauce
Eggplant Gratin
Tilefish and Chrysanthemum Salad
ENTREMETS CREME AU WHISKY
Eggplant Cooked in Spicy Sauce
Fruit Gratin
Duck Cooked and Served in an Earthen Pot
Savarin/Marignan/Baba
Spareribs Cooked in Soy
Stewed Chicken, Toscana Style
Buche de Noel
Menu for food packed in jubako
Welsh Onion and Ham Pancakes
Prawn Risotto, Cardinale Style
Thinly Sliced, Slightly Cooked Yellowtail with Savory Sauce
Strawberry Shortcake
Deep-Fried Dumpling Stuffed with Minced Pork
Salmon and Langoustine Paupiette
Picnic Lunch to Take to View Cherry Blossoms
Chocolate Truffle
Fluffy Ground Chicken Soup
Shell Macaroni Flavored with Tomato Sauce with Cuttlefish and Octopus
TSavory Tofu with Sea Urchin Sauce
Chocolate Baton
Rock Trout Rolls
Rice Cakes Wrapped in Oak Leaves
Pasta and Bean Soup
2001 Food Expo Held in Osaka! Egyptian！
2001 Food Expo Held in Osaka! Chinese！
2001 Food Expo Held in Osaka! Russian！
2001 Food Expo Held in Osaka! Thai！
2001 Food Expo Held in Osaka! French！
Kougloff
Szechwan Spicy Chicken
TWater-Peony-Style Bracken-Starch Cake Served with Clear Sauce
Roast Lamb Flavored with Herbs

If you wish to the lastest recipes go to NTT gourmet page!