All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Matsutake to kinua no takikomi gohan / steamed rice with quinoa and matsutake

Very rewarding for the cook in the kitchen! Matsutake's deep aroma fills the air as it cooks -- a fragrant reminder of the season.

1/3 of recipe:
145 calories; 3.9g protein; 1.1g fat; 29.1g carbohydrate; 62mg sodium (with 50% reduced-sodium soy sauce; 115-124mg with regular soy sauce); 0mg cholesterol; 1.6g fiber

1/2 of recipe:
217 calories; 5.8g protein; 1.7g fat; 43.6g carbohydrate; 93mg sodium (with 50% reduced-sodium soy sauce; 172-186mg with regular soy sauce); 0mg cholesterol; 2.4g fiber


Konnyaku to daizu no pirikarani / mildly spicy braised konnyaku yam cake and soybeans

The humble pair of soybeans and konnyaku get together for a simple, refined dish. The two ingredients are simmered with minimal seasonings, cooled, cooked again, cooled again, and reheated. The repetition allows both soybeans and konnyaku to absorb full flavoring without being taken over, which is a basic and proven technique for many nimono simmered dishes. Adapted from Tataki Konnyaku to Daizu no Nimono by Takashi Tamura, the owner chef of Tsukiji Tamura in Tokyo.

138 calories (1/2 of recipe); 10.5g protein; 6.0g fat; 9.6g carbohydrate; 86mg sodium (with 50% reduced-sodium soy sauce; approx. 203-220mg with regular soy sauce); 0mg cholesterol; 5.6g fiber


Kaki to shungiku no shiraae / persimmon and garland chrysanthemum in tofu dressing

A dish for autumn -- juicy, sweet and astringent persimmon paired with garland chrysanthemum, a cold season green with a distinctive taste and aroma. Mild, creamy tofu dressing softens the overall tone, binding the two different characters together. Try this with persimmon that is still crisp -- the contrasting textures add an intriguing twist to this little dish.  

1/3 of recipe:
48 calories; 1.8g protein; 1.8g fat; 6.9g carbohydrate; 53mg sodium; 0mg cholesterol; 1.2g fiber 

1/2 of recipe:
72 calories; 2.8g protein; 2.7g fat; 10.4g carbohydrate; 79mg sodium; 0mg cholesterol; 1.8g fiber


Kuro ingenmame-iri kinua gohan / steamed rice with quinoa and black beans

Mixing quinoa with rice results in a lighter texture than regular steamed rice while giving a great nutritional boost. Black beans are added below for a nice crunch.

1/3 of recipe:
163 calories; 4.9g protein; 1.2g fat; 32.5g carbohydrate; 0mg sodium; 0mg cholesterol; 2.7g fiber

1/2 of recipe:
245 calories; 7.3g protein; 1.8g fat; 44.8g carbohydrate; 0mg sodium; 0mg cholesterol; 4.0g fiber


Satoimo to shungiku, age no tonyu misoshiru / soymilk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu

The distinctive aroma and taste of garland chrysanthemum are the perfect counterpoints in this mild, somewhat creamy soup featuring baby taro root. Very nice and warming on cool days.

96 calories (1/2 of recipe); 5.4g protein; 3.3g fat; 9.8g carbohydrate; 199mg sodium (with reduced-sodium miso); 0mg cholesterol; 2.0g fiber


Papurika to hijiki no marine / marinated sweet pepper and hijiki seaweed

Juicy, cheerful sweet pepper is quickly microwaved and marinated with boiled hijiki. The combination of apple cider vinegar and rice vinegar is fruity and mild, making it a good match for non-Japanese meals, too. A great addition as an appetizer or as part of a salad or bento.

42 calories (1/4 of recipe); 0.9g protein; 2.2g fat; 5.5g carbohydrate; 70mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 0mg cholesterol; 0.3g fiber 


Sake to shimeji no takikomi gohan / steamed rice with salmon and shimeji mushrooms

As the weather cools and we enter the season of mushrooms and return of the salmon, takikomi gohan featuring seasonal ingredients really hits the spot.

1/3 of recipe:
235 calories; 9.1g protein; 3.3g fat; 39.8g carbohydrate; 88mg sodium (with 50% reduced-sodium soy sauce; 140mg with regular soy sauce); 15mg cholesterol; 0.9g fiber 

1/2 of recipe:
353 calories; 13.6g protein; 4.9g fat; 59.7g carbohydrate; 132mg sodium (with 50% reduced-sodium soy sauce; 210mg with regular soy sauce); 23mg cholesterol; 1.3g fiber