Comments on: homecooking: Nizakana Flounder Simmered with Shishito

By: Simmered Shishito Peppers and Jako Itameni | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 22 Sep 2009 14:17:41 +0000

[...] the Name of the Dish ‘Itame’ means to saute and ‘ni’ means to simmer, as in nizakana (simmered [...]

By: Etsuko

Etsuko — Tue, 04 Nov 2008 10:53:36 +0000

Hello,
Oisiso! You are a cooking expert. Your blog is verry inspirning. I’m looking forward to reading the next exploration.

By: PlainJane

PlainJane — Mon, 03 Nov 2008 14:55:44 +0000

Thank you for the recipe, again..I love your blog very much

By: Marc @ NoRecipes

Marc @ NoRecipes — Fri, 31 Oct 2008 03:16:25 +0000

Oooo looks good. I bought a bunch of shishito to grill but I’ve been wondering what to do with the rest. I also have a bunch of onsen tamago sitting around and have been putting them in everything…. I wonder how they’d taste with this nizakana…

By: diva

diva — Mon, 27 Oct 2008 08:36:36 +0000

have never had this fish before but mum used to get large pomfrets with egg sacs in them because she said the eggs were good for your brains! interesting. anyway, love the pictures and the recipe seems uncomplicated. hope to try it soon x

By: Erina

Erina — Thu, 23 Oct 2008 16:08:12 +0000

thanks for the recipe, ill have to try it sometime! and i just wanted to tell you I was so honored to have you check out my blog, thanks so much! I follow VERY few blogs consistently but I always make it a priority to come and visit yours. You have amazing photography and awesome posts, definitly one of my favorite all time blogs! =)

Erina