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

In a short period of time, you will have the knack to tender small fish...
Boasting of a 1.7 pressure that creates a 116℃ extreme boiling heat, the electronic controls shorten your cooking time.
This conserves energy and keeps the nutrients in your ingredients from escaping.
Macrobiotics
"Extreme pressure cooking" supports ideal eating habits!
Right now, the "macrobiotics" method says that making unpolished rice your staple food is a healthy way of eating. With one switch to the "extreme pressure cooking" that germination cooks unpolished brown rice, it is helpful in practicing macrobiotics. Macrobiotics avoids refined foods and incorporates eating vegtables, and grains in a natural way as much as possible.