Translator Reviews ( Japanese → English )

Japanese

短時間で小魚の骨までやわらかく・・・。
116℃の大沸騰加熱がつくる1.7気圧と自慢の電子制御が調理時間を短縮。
省エネ効果もあり、素材の栄養素を逃しません。
マイクロビオティック
「超圧本炊き」が理想の食生活をサポート！
今、話題の「マイクロビオティック 」は、玄米を主食とする健康的な食事法です。スイッチ一つで玄米を発芽炊飯する「超圧本炊き」はマイクロビオティックの実践のお役に立ちます。
マクロビオティックとは　精製した食物を避け、野菜、穀類もなるべく自然な形で摂取。

English

Even the bone of a small fish becomes soft in a short time・・・.
The electronic control of 1.7 atmospheres and boast which 116-degree C large boil heating builds shortens cooking time.
There is the energy-saving effect and the nutrient of a material is not missed.
Macrobiotic
"Super-pressure real cooking" supports the eating habits of an ideal!
Now, the "Macrobiotic " of subject is the healthy having-a meal method which uses brown rice as the staple food.
"Super-pressure real cooking" which even a switch comes out and carries out sprout cooking rice of the brown rice stands on the role of practice of the Macrobiotic.
Macrobiotic, It is avoiding the refined food and also taking in vegetables and cereals in as natural a form as possible.