Shoyu raamen / ramen with soy sauce flavored soup

One of the standard ramen noodle variations in Japan comes with soy sauce flavored broth. Here is a tasty example topped with asparagus and eringi saute for spring and early summer. A combination of homemade chicken stock with a soft ginger aroma and niboshi-kobu-shiitake dashi (dried young sardine, kelp & dried shiitake stock) provides a flavorful underlying tone.

Proportion of seasonings was figured out backwards, starting from total sodium figures and the salt level needed to ensure tasty results, and it did work like magic after several trials and adjustment. Once you get the right proportion of seasonings, this is pretty simple to make and satisfies your taste buds.

1/2 of recipe:
427 calories; 18.2 g protein; 5.9 g fat; 74.7 g carbohydrate; 8.4 g net carbs; 500 mg sodium (with koikuchi shoyu regular soy sauce & shoyukoji made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 5.3 g fiber; 450 mg potassium

Mukago ginnan gohan / steamed rice with mountain yam aerial tubers and gingko nuts

A great combination of fall harvest -- mukago, small marble-size aerial tubers, and ginnan gingko nuts. Ginkgo nuts' slightly chewy texture and bittersweet taste perfectly compliment the somewhat creamy texture and subtle nutty taste of mukago. To bring out the best of both ingredients, the steamed rice below is flavored with salt (shiokoji salted rice malt). Mochigome sweet rice is also mixed in to enhance the aroma. 

1/2 of recipe:
281 calories; 4.8 g protein; 0.8 g fat; 59.1 g carbohydrate; 59.3 g net carbs; 104 mg sodium; ０ mg cholesterol; 0.4 g fiber

1/3 of recipe:
187 calories; 3.2 g protein; 0.5 g fat; 39.4 g carbohydrate; 39.5 g net carbs; 69 mg sodium; ０ mg cholesterol; 0.3 g fiber

Kanso asari gohan / steamed rice with dried clams

Just like dried scallops, dried clams make an aromatic broth by simply soaking them in water. When the rehydrated clams and rehydration water are used to cook rice, you have a very tasty steamed rice. Dried clams have a mellower note compared to fresh, boiled or steamed clams, and it can be a bit overwhelming if you use too many, depending on other ingredients to pair. Below, julienned ginger is added for a refreshing taste to contrast the mellow aroma of clams.

1/2 of recipe:
290 calories; 6.7 g protein; 1.0 g fat; 59.0 g carbohydrate; 58.5 g net carbs; 112 mg sodium (with 50% reduced-sodium soy sauce); 5 mg cholesterol; 0.5 g fiber

1/3 of recipe:
194 calories; 4.4 g protein; 0.7 g fat; 39.4 g carbohydrate; 39.1 g net carbs; 75 mg sodium (with 50% reduced-sodium soy sauce); 4 mg cholesterol; 0.3 g fiber

Hakkuruberii no taruto / huckleberry tart

Here is another delicious tart packed with little huckleberries! Paired with the ubiquitous crème d'amonde or almond cream, it's a foolproof recipe featuring an easy okara soybean pulp & almond flour crust. The tart tastes somewhat fluffy on Day 1, and becomes subtly moist on Day 2 forward.

Whole tart:
1,072 calories; 20.6 g protein; 82.1 g fat; 68.7 g carbohydrate; 52.3 g net carbs; 78 mg sodium; 260 mg cholesterol; 10.9 g fiber

1/8 slice:
134 calories; 2.6 g protein; 10.3 g fat; 8.6 g carbohydrate; 6.5 g net carbs; 10 mg sodium; 32.5 mg cholesterol; 1.4 g fiber

Petoraaru karei to edamame no myoga-mushi-zushi / steamed sushi with petrale sole and edamame, wrapped in myoga ginger leaves

If you have access to fresh myoga leaves, try them as wrappers. A somewhat intense, refreshing aroma stimulates your senses as you unwrap packets at the table. Below is an example with steamed sushi.

1 packet:
114 calories; 6.0 g protein; 0.8 g fat; 19.3 g carbohydrate; 18.9 g net carbs; 59 mg sodium (with sushizu made with shiokoji & ponzujoyu made with 50% reduced-sodium soy sauce; 210 mg with store-bought sushizu & ponzujoyu); 10 mg cholesterol; 0.4 g fiber

Shoga gohan / steamed rice with ginger

What I usually say about dishes using ginger for cold seasons -- ginger warms up your body --  is still true in hot seasons. Overly chilling your body to beat the heat would numb its function. Ginger also has a refreshing taste and aroma, making steamed rice taste light, even served hot. Shoga gohan goes really well with dishes cooked with oil -- either grilled or deep-fried -- or even steamed dishes served with oil-based sauce.

1/3 of recipe:
187 calories; 3.1 g protein; 0.5 g fat; 39.7 g carbohydrate; 39.3 g net carbs; 67 mg sodium; 0 mg cholesterol; 0.4 g fiber

1/2 of recipe:
281 calories; 4.7 g protein; 0.7 g fat; 59.6 g carbohydrate; 59.0 g net carbs; 101 mg sodium; 0 mg cholesterol; 0.6 g fiber

Takoyaki / fried octopus dumplings (calamari version)

Served with an aromatic, sweet and salty sauce that blends with the savory and still creamy batter inside, these little dumplings are everyone's favorite. Takoyaki used to be something from neighborhood mom & pop shops, which often had small eat-in areas but largely sold takoyaki as a takeout item. At my local takoyaki shop, a couple of coins were enough to buy a small tray with several takoyaki, which was affordable with my pocket money -- basically change I collected from buying stationery or books -- as a child. Buying a large tray with 12 takoyaki required some help from parents or relatives, and I always dreamed about getting a large tray with 12 takoyaki and eating them all myself. When this dream came true I was so happy, but also uncomfortably full and feeling guilty about not sharing them with my sister.

The recipe below features calamari as a more widely available substitute for octopus.

Whole recipe (about 24 takoyaki balls):
902 calories; 44.8 g protein; 19.0 g fat; 117.2 g carbohydrate; 112.6 g net carbs; 862 mg sodium (with 50% reduced-sodium soy sauce); 734 mg cholesterol; 4.6 g fiber

1/2 of recipe (about 12 takoyaki balls):
451 calories; 22.4 g protein; 9.5 g fat; 58.6g carbohydrate; 56.3 g net carbs; 431 mg sodium (with 50% reduced-sodium soy sauce); 367 mg cholesterol; 2.3 g fiber

Suponji keeki / sponge cake (genoise)

Indispensable for a number of Western-style cakes, including layered cake with fruits and fresh cream, framboise or raspberry mousse cake, baked chocolate or chocolate mousse cakes, Mont Blanc, baked & unbaked cheesecakes, matcha green tea cake, etc. Key ingredients are as simple as flour, eggs and sugar. Below I replace some all-purpose flour with potato starch, and add some maple syrup, butter and milk to increase the cake's soft and delicate texture and moist finish.

Whole cake (18 cm mold): 
1135 calories; 27.2 g protein; 43.2 g fat; 154.6 g carbohydrate; 152.4 g net carbs; 231 mg sodium; 713 mg cholesterol; 2.2 g fiber

Caldo de camarones / Mexican shrimp soup

A shrimp soup I enjoyed repeatedly whenever available during a road trip in Mexico years ago. Soupy but very aromatic and satisfying, thanks to the rich broth and numerous dried chili peppers that go into it.

1/2 of recipe:
257 calories; 23.8 g protein; 1.8 g fat; 30.8 g carbohydrate; 23.8 g net carbs; 552 mg sodium; 141 mg cholesterol; 7.0 g fiber

Suigyoza wrappers / shuijiao boiled dumpling wrappers

Supple and smooth wrappers for suigyoza, shuijiao boiled dumplings.

Whole recipe (40 wrappers):
769 calories; 18.8 g protein; 3.8 g fat; 156.3 g carbohydrate; 150.4 g net carbs; 4 mg sodium; 0 mg cholesterol; 5.9 g fiber

Each wrapper:
19 calories; 0.5 g protein; 0.1 g fat; 3.9 g carbohydrate; 3.8 g net carbs; 0.1 mg sodium; 0 mg cholesterol; 0.1 g fiber