Hakkuruberii no makaron taruto / huckleberry macaron tart

A light tart filled with in-season huckleberries and topped with macaron -- meringue with almond flour. The macaron is crunchy on the surface on Day 1, and turns to the texture of sponge cake from the next day.

Whole tart:
850 calories; 24.2 g protein; 52.2 g fat; 79.8 g carbohydrate; 61.6 g net carbs; 121 mg sodium; 19 mg cholesterol; 12.7 g fiber

1/8 slice:
106 calories; 3.0 g protein; 6.5 g fat; 10.0 g carbohydrate; 7.7 g net carbs; 15 mg sodium; 2 mg cholesterol; 1.6 g fiber

Kabugohan / steamed rice with Japanese turnip

This is a simple steamed rice, but it reminds me of the warming and soothing rice porridge you would eat when not feeling well -- meaning, it offers that much tenderness. Kabu turnip is grated, and the pooled juice is used as part of cooking liquid in order to make the most of the vegetable's sweet taste. Very pleasant.

1/3 of recipe: 199 calories; 3.8 g protein; 0.5 g fat; 42.1 g carbohydrate; 40.7 g net carbs; 75 mg sodium; 0 mg cholesterol; 1.4 g fiber

1/2 of recipe: 298 calories; 5.7 g protein; 0.8 g fat; 63.2 g carbohydrate; 61.1 g net carbs; 113 mg sodium; 0 mg cholesterol; 2.1 g fiber

Dinner, October 8, 2016

Our town recently held its 15th annual Crab (and Seafood) Festival, and we decided to have our own crab dinner with leftovers from temakizushi hand-rolled sushi from the day before.

• Kani-dashi no mukago gohan / steamed rice with mountain yam bulbs, cooked with crab shell broth
• Kani shinjo no osuimono / clear soup with fish & crab dumplings, with Japanese turnip stems and chrysanthemum-cut carrot
• Kani to yurine, ninjin no happa no kakiage, hanaho no tenpura / mixed tempura of crabmeat, lily bulb and carrot leaf, and green perilla flower spike tempura
• Kani to kyuri, kikka no shoga amazu-ae / crabmeat, cucumber and chrysanthemum in ginger-flavored sweetened vinegar
• Kanimiso-iri gomadofu / sesame tofu with crab "butter" (innards)
• Yaki-shimeji no momiji-oroshi-ae / grilled shimeji mushrooms dressed with grated carrot & Japanese turnip and citrus soy sauce

A whole or half crab served with kanizu vinegar comes to mind when I hear "crab feast," but we had already shelled the crab the day before and used one-third in sushi. We had a bit more than a handful of crabmeat, lots of crab shell, and kanimiso crab butter, plus several other ingredients from the garden waiting their turn at our table.

Karifurawaa no sujoyu-itame / stir-fried cauliflower in vinegar soy sauce

A versatile stir-fried cauliflower dish that can be cooked and served in a number of ways. Steam briefly for a crunchy mood changer, or steam longer for comforting tenderness. Keep the heat level relatively low to maintain the white appearance, or raise heat somewhat to enjoy the toasty note of soy sauce. Serve hot as a side dish, or serve cold as an instant pickle ...

1/2 of recipe: 45 calories; 3.2 g protein; 1.1 g fat; 6.1 g carbohydrate; 3.2 g net carbs; 86 mg sodium (with 50% reduced-sodium soy sauce; 165-180 mg with regular soy sauce); 0 mg cholesterol; 2.9 g fiber

Shishito to eringi no amiyaki / grilled shishito peppers and king oyster mushrooms

From the prep stage, the crackling sound and earthy aroma of mushrooms and green peppers on the grill become part of your meal. Grilled ingredients in season are often eaten with soy sauce based dipping sauce, or with salt and a squeeze of citrus such as yuzu, sudachi and kabosu. The grilled eringi and shishito below are served with grated ginger and soy sauce mixed with dashi. This is a very straightforward way to cook with little involved ...

1/2 of recipe: 20 calories; 2.2 g protein; 0.3 g fat; 5.3 g carbohydrate; 2.4 g net carbs; 41 mg sodium (with 50% reduced-sodium soy sauce; 101 mg with regular soy sauce); 0 mg cholesterol; 2.9 g fiber

Horenso to shungiku, kikka no ohitashi / spinach, garland chrysanthemum and chrysanthemum flowers in light broth

Kikuzuki, or chrysanthemum month, is another name for September in the old calendar in Japan -- today's October. So here is an ordinary ohitashi featuring the iconic flower of  the season.

1/2 of recipe: 17 calories; 1.7 g protein; 0.3 g fat; 2.8 g carbohydrate; 0.7 g net carbs; 83 mg sodium; 0 mg cholesterol; 2.1 g fiber

Tofu to zukkiini, ingen no yuzukosho-itame / stir-fried tofu, zucchini and green beans with yuzu citron green pepper paste

This plain-looking tofu and vegetable dish welcomes you with the zesty punch of picante yuzukosho. A quick and easy side dish for your everyday table and bento.

1/2 of recipe: 73 calories; 5.4 g protein; 3.9 g fat; 3.2 g carbohydrate; 2.1 g net carbs; 49 mg sodium (with 50% reduced-sodium soy sauce; 77 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber