Comments on: Simmered Saury and Daikon (Sanma No Nitsuke) http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/ Thu, 17 May 2012 19:47:27 +0000 hourly 1 http://wordpress.org/?v= By: franchise takeaway http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-31506 franchise takeaway Thu, 12 Apr 2012 13:37:00 +0000 http://norecipes.com/?p=856#comment-31506 Crazy good!!! It looks fantastic and need to try it for sure :) Crazy good!!! It looks fantastic and need to try it for sure :)

]]> By: Freshnessben http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-27727 Freshnessben Fri, 05 Nov 2010 09:09:00 +0000 http://norecipes.com/?p=856#comment-27727 I've been admiring this blog for a while, for both the quality of the recipes and the quality of the photography. Today, I finally had chance to try one of your recipes, and I went with this oily fish dish. Beautiful! The recipe was really easy to follow, and the result was spectacular. I live in Japan, so the ingredients are readily available, which is an advantage. I strongly recommend giving it a try! Keep up the good work boss! I’ve been admiring this blog for a while, for both the quality of the recipes and the quality of the photography. Today, I finally had chance to try one of your recipes, and I went with this oily fish dish. Beautiful! The recipe was really easy to follow, and the result was spectacular. I live in Japan, so the ingredients are readily available, which is an advantage. I strongly recommend giving it a try! Keep up the good work boss!

]]> By: Colloquial Cook http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-3863 Colloquial Cook Tue, 20 Jan 2009 01:32:39 +0000 http://norecipes.com/?p=856#comment-3863 Done! Fantastic! I love the tang of the daikon with the mirin and soy sauce! That's a keeper. Done! Fantastic! I love the tang of the daikon with the mirin and soy sauce! That’s a keeper.

]]> By: Colloquial Cook http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-22852 Colloquial Cook Tue, 20 Jan 2009 01:32:00 +0000 http://norecipes.com/?p=856#comment-22852 Done! Fantastic! I love the tang of the daikon with the mirin and soy sauce! That's a keeper. Done! Fantastic! I love the tang of the daikon with the mirin and soy sauce! That’s a keeper.

]]> By: Colloquial Cook http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-3862 Colloquial Cook Tue, 20 Jan 2009 00:22:50 +0000 http://norecipes.com/?p=856#comment-3862 The daikon is boiling and I can't see who's going to stop me now! The daikon is boiling and I can’t see who’s going to stop me now!

]]> By: Colloquial Cook http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-22850 Colloquial Cook Tue, 20 Jan 2009 00:22:00 +0000 http://norecipes.com/?p=856#comment-22850 The daikon is boiling and I can't see who's going to stop me now! The daikon is boiling and I can’t see who’s going to stop me now!

]]> By: Colloquial Cook http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-22851 Colloquial Cook Tue, 20 Jan 2009 00:22:00 +0000 http://norecipes.com/?p=856#comment-22851 The daikon is boiling and I can't see who's going to stop me now! The daikon is boiling and I can’t see who’s going to stop me now!

]]> By: marc http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-3268 marc Mon, 22 Dec 2008 15:17:44 +0000 http://norecipes.com/?p=856#comment-3268 Thanks JS, but peeling with one hand while taking photos was the challenging part. Bee, can't wait to see what you come up with for the mamenori! Brooke, If you have a vegetable peeler, adding the rounded edges is simple. White On Rice Couple, these were frozen, but they're even better if you can find them fresh:-) Fearless Kitchen, they are a bit trickier to find, but you can use this recipe with other types of fish. Hillary, that's a great idea, I'll have to remember that one. Thanks Zenchef! We Are Never Full, it's actually about twice as long as a sardine, but they are skinnier. The full name is Pacific Saury, so I'm not sure if they're caught in the waters around here. I picked mine up at Mitsuwa in Edgewater, NJ. Thanks JS, but peeling with one hand while taking photos was the challenging part.

Bee, can’t wait to see what you come up with for the mamenori!

Brooke, If you have a vegetable peeler, adding the rounded edges is simple.

White On Rice Couple, these were frozen, but they’re even better if you can find them fresh:-)

Fearless Kitchen, they are a bit trickier to find, but you can use this recipe with other types of fish.

Hillary, that’s a great idea, I’ll have to remember that one.

Thanks Zenchef!

We Are Never Full, it’s actually about twice as long as a sardine, but they are skinnier. The full name is Pacific Saury, so I’m not sure if they’re caught in the waters around here. I picked mine up at Mitsuwa in Edgewater, NJ.

]]> By: marc http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-22848 marc Mon, 22 Dec 2008 15:17:00 +0000 http://norecipes.com/?p=856#comment-22848 Thanks JS, but peeling with one hand while taking photos was the challenging part. Bee, can't wait to see what you come up with for the mamenori! Brooke, If you have a vegetable peeler, adding the rounded edges is simple. White On Rice Couple, these were frozen, but they're even better if you can find them fresh:-) Fearless Kitchen, they are a bit trickier to find, but you can use this recipe with other types of fish. Hillary, that's a great idea, I'll have to remember that one. Thanks Zenchef! We Are Never Full, it's actually about twice as long as a sardine, but they are skinnier. The full name is Pacific Saury, so I'm not sure if they're caught in the waters around here. I picked mine up at Mitsuwa in Edgewater, NJ. Thanks JS, but peeling with one hand while taking photos was the challenging part.

Bee, can’t wait to see what you come up with for the mamenori!

Brooke, If you have a vegetable peeler, adding the rounded edges is simple.

White On Rice Couple, these were frozen, but they’re even better if you can find them fresh:-)

Fearless Kitchen, they are a bit trickier to find, but you can use this recipe with other types of fish.

Hillary, that’s a great idea, I’ll have to remember that one.

Thanks Zenchef!

We Are Never Full, it’s actually about twice as long as a sardine, but they are skinnier. The full name is Pacific Saury, so I’m not sure if they’re caught in the waters around here. I picked mine up at Mitsuwa in Edgewater, NJ.

]]> By: marc http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-22849 marc Mon, 22 Dec 2008 15:17:00 +0000 http://norecipes.com/?p=856#comment-22849 Thanks JS, but peeling with one hand while taking photos was the challenging part. Bee, can't wait to see what you come up with for the mamenori! Brooke, If you have a vegetable peeler, adding the rounded edges is simple. White On Rice Couple, these were frozen, but they're even better if you can find them fresh:-) Fearless Kitchen, they are a bit trickier to find, but you can use this recipe with other types of fish. Hillary, that's a great idea, I'll have to remember that one. Thanks Zenchef! We Are Never Full, it's actually about twice as long as a sardine, but they are skinnier. The full name is Pacific Saury, so I'm not sure if they're caught in the waters around here. I picked mine up at Mitsuwa in Edgewater, NJ. Thanks JS, but peeling with one hand while taking photos was the challenging part.

Bee, can’t wait to see what you come up with for the mamenori!

Brooke, If you have a vegetable peeler, adding the rounded edges is simple.

White On Rice Couple, these were frozen, but they’re even better if you can find them fresh:-)

Fearless Kitchen, they are a bit trickier to find, but you can use this recipe with other types of fish.

Hillary, that’s a great idea, I’ll have to remember that one.

Thanks Zenchef!

We Are Never Full, it’s actually about twice as long as a sardine, but they are skinnier. The full name is Pacific Saury, so I’m not sure if they’re caught in the waters around here. I picked mine up at Mitsuwa in Edgewater, NJ.

]]> By: We Are Never Full http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-3247 We Are Never Full Sun, 21 Dec 2008 00:44:42 +0000 http://norecipes.com/?p=856#comment-3247 never heard of saury - thanks for the insight. it's amazing how it's so easy to tell how oily the fish is just by looking at it. they look smaller than a sardine, am i right? i'm going to keep my eyes peeled for this type of fish. never heard of saury – thanks for the insight. it’s amazing how it’s so easy to tell how oily the fish is just by looking at it. they look smaller than a sardine, am i right? i’m going to keep my eyes peeled for this type of fish.

]]> By: We Are Never Full http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-22847 We Are Never Full Sun, 21 Dec 2008 00:44:00 +0000 http://norecipes.com/?p=856#comment-22847 never heard of saury - thanks for the insight. it's amazing how it's so easy to tell how oily the fish is just by looking at it. they look smaller than a sardine, am i right? i'm going to keep my eyes peeled for this type of fish. never heard of saury – thanks for the insight. it’s amazing how it’s so easy to tell how oily the fish is just by looking at it. they look smaller than a sardine, am i right? i’m going to keep my eyes peeled for this type of fish.

]]> By: Zenchef http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-3233 Zenchef Sat, 20 Dec 2008 00:51:06 +0000 http://norecipes.com/?p=856#comment-3233 What a beautiful fish that is! And the daikon rounds are so well done. Bravo! What a beautiful fish that is! And the daikon rounds are so well done. Bravo!

]]> By: Zenchef http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-22846 Zenchef Sat, 20 Dec 2008 00:51:00 +0000 http://norecipes.com/?p=856#comment-22846 What a beautiful fish that is! And the daikon rounds are so well done. Bravo! What a beautiful fish that is! And the daikon rounds are so well done. Bravo!

]]> By: Hillary http://norecipes.com/blog/simmered-saury-and-daikon-sanma-no-nitsuke/comment-page-1/#comment-3208 Hillary Fri, 19 Dec 2008 22:36:58 +0000 http://norecipes.com/?p=856#comment-3208 Your daikon is very clean cut. The first time I had daikon was from Chef Matsaharu Morimoto, he make daikon fettuccine. It was so cool to watch him cut a daikon radish into noodles! Your daikon is very clean cut.

The first time I had daikon was from Chef Matsaharu Morimoto, he make daikon fettuccine. It was so cool to watch him cut a daikon radish into noodles!

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