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

Softening even small fish's bone at a short time.
The heating, boiling at 116 ℃ to 1.7 atmospheres and the favorite electronic control can shorten the cooking time.
There is the energy-saving effect and the nutrient of a material is not missing.
Microbiotic.
"Very high pressure real firing" will support your ideal eating habits!
Now, the topic "Microbiotic" is the healthy meal method as the chief diet of brown rice.
"Very high pressure real firing" sprout-rice-cooking brown rice with the flick of a switch can stand on the role of practice for Microbiotic.
Macrobiotic is to avoid a refined food and to also take in vegetables and cereals as a natural form as possible.