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Nizakana, Slow Cooked Fish (e.g. Flounder)

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Nizakana is fish which have a light flavor, such as flounder, cooked with mainly soy sauce and sweet seasonings. The flounder will end up being very soft and the combination of saltiness and sweetness are a perfect fit with it. This is a very healthy dish that does not use any oil. The smells that come from the pot when you simmer the fish will make you very hungry!


For the patty:

  • 200 cc water
  • 100 cc sake (or cooking wine) 
    Note: 300 cc of water + sake (less sake is fine)
  • 3 tablespoons sugar (or 2 tablespoons honey)
  • 3 tablespoons mirin
  • 3 tablespoons (koikuchi) soy sauce
  • 4 slices of ginger
  • 3-4 slices of flounder or whatever white flesh fish

    Note: To make calculation easier, a mixture of 1. sake (partially water), 2. sugar, 3. mirin, and 4. soy sauce (regular soy sauce + partially tamari is also good) used at a ratio of 6 : 1 : 1 : 1 is superb!


  1. Put all ingredients except for the flounder into the pan and heat them up until they boil.
  2. After the sauce has boiled, put the flounder into it and cover the put with a piece of aluminum foil.
  3. Simmer for 15 to 20 minutes.


Go to Collection of soy sauce made with Kioke

  • Mar 02, 2020
  • Category: Recipes
  • Comments: 0
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