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


Egoma no kimuchi / kkaennip kimchi / wild perilla leaf kimchi

This simple Korean pickle of egoma wild sesame leaves is a great companion for rice. While some people do not care for fresh egoma leaves, the pickling process nicely softens their distinctive aroma and taste, transforming this Korean shiso into an appetizing accent for everyday meals.

5 egoma leaves (1/8 of recipe): 
26 calories; 1.0 g protein; 0.3 g fat; 4.3 g carbohydrate; 3.7 g net carbs; 75 mg sodium; 0 mg cholesterol; 0.6 g fiber


Koebi no mabodofu / mapo tofu with bay shrimp

Very tasty. One of my favorite Chinese dishes from our kitchen, now made to be sodium savvy by tweaking seasoning in the original recipe -- replacing sake with Shaoxing wine, black bean paste with black beans themselves, partially replacing soy sauce with shoyukoji as well as tobanjan with red chili pepper, and adding kurozu brown rice vinegar. While this features bay shrimp, it is also good with ground or finely chopped pork or a combination of pork and beef.

1/4 of recipe:
174 calories; 12.8 g protein; 7.3 g fat; 12.6 g carbohydrate; 11.6 g net carbs; 351 mg sodium (when using 50% reduced-sodium soy sauce and shoyukoji made of reduced-sodium soy sauce); 44 mg cholesterol; 2.0 g fiber


Breakfast, September 8, 2014

For the past one year, our first choice for breakfast has been oatmeal. Every day Tom has been cooking rolled oats with equal amounts of water and whole milk, and we put our preferred toppings when we eat. The main drawback is that we get really hungry before 11 am.

I have been excited about an upcoming trip to Japan recently, and by 5 am, my eyes were wide open. So I decided to cook a Japanese breakfast to start our week.


    Nasu to atsuage, shishito no misoitame / sauteed eggplant, deep-fried tofu and shishito peppers in miso sauce

    A quick, small side dish with a somewhat sweet miso flavor. Soft and juicy eggplant contrasts well with the "green" taste of crispy shishito peppers.

    1/2 of recipe:
    171 calories; 8.6 g protein; 10.7 g fat; 8.3 g carbohydrate; 5.9 g net carbs; 222 mg sodium; 1 mg cholesterol; 2.4 g fiber


    Ebi to kyuri no itamemono / stir-fried shrimp and Japanese cucumber

    Tasty and light. The plump shrimp in this quick stir-fry are a big plus. Great as part of a meal and bento, or with drinks. Cook cucumber on high heat for a crispy finish!

    1/2 of recipe:
    102 calories; 10.7 g protein; 3.3 g fat; 6.3 g carbohydrate; 5.5 g net carbs; 188 mg sodium (when using shoyukoji made of 50% reduced-sodium soy sauce); 78 mg cholesterol; 0.8 g fiber


    Hotate no midorizu-ae / sea scallops with cucumber vinegar dressing

    A crisp and juicy summer vegetable is transformed into a fresh and mild green dressing. This cucumber dressing works great with various ingredients -- most typically seafood and vegetables, and less commonly meat. Below is an example with sauteed scallops. The soft, burnt aroma of soy sauce and sesame oil adds an interesting layer to this refreshing little dish.

    1/2 of recipe:
    84 calories; 11.4 g protein; 1.1 g fat; 6.1 g carbohydrate; 5.8 g net carbs; 128 mg sodium (with 50% reduced-sodium soy sauce; 157 mg with regular soy sauce); 20 mg cholesterol; 0.3 g fiber


    Shiifuudo to daizu moyashi no kankoku mushi / haemul jjim / steamed seafood and soybean sprouts Korean style

    This is a seafood dish, but with lots and lots and LOTS of soybean sprouts! Despite the red look, it is quite mild. Enjoy this medley of seafood and soybean sprouts together with distinctive greens in season! 

    1/4 of recipe:
    206 calories; 27.0 g protein; 3.6 g fat; 14.3 g carbohydrate; 6.4 g net carbs; 363 mg sodium (when using shoyukoji made with 50% reduced-sodium soy sauce); 172 mg cholesterol; 7.9 g fiber