Arugura to biitsu, kurumi no sarada, zakuro doresshingu / arugula, beet and walnut salad, with pomegranate dressing

Nutty arugula paired with toasty walnuts, earthy sweet and juicy baked beets, and sweet yet punchy kumquats. A simple dressing made with pomegranate molasses binds these elements amazingly well.

1/2 of recipe:
162 calories; 3.7 g protein; 12.6 g fat; 14.0 g carbohydrate; 10.0 g net carbs; 66 mg sodium; 0 mg cholesterol; 4.0 g fiber; 497 mg potassium

Mineoka-dofu / Mineoka-tofu / milk kudzu pudding

Often made today with cream and sugar as a dessert, this milk pudding originally was improvised as a quasi-tofu dish about 300 years ago when the Shogun, during a visit to the pastures of Mineoka, simply mentioned his desire to eat tofu. Upon hearing the Shogun's words, a cook accompanying the Shogun made the pudding using cow's milk and kudzu found at the pastures. Traditionally, milk is the only dairy ingredient that goes into the pudding; I mixed it with additive-free tonyu soy milk to cut back on sodium in the recipe below. This pudding contains no sweetener, but its milky taste and creamy texture are quite gratifying.      

1 serving (1/4 of Mineoka-dofu recipe, 1/2 of sauce recipe, shrimp & arugula):
113 calories; 5.7 g protein; 5.3 g fat; 10.8 g carbohydrate; 9.9 g net carbs; 105 mg sodium; 19 mg cholesterol; 0.9 g fiber

Whole recipe of Mineoka-dofu only:
388 calories; 14.4 g protein; 20.6 g fat; 37.8 g carbohydrate; 10.8 g net carbs; 85 mg sodium; 24 mg cholesterol; 2.4 g fiber

Hoshi-kaibashira to hakusai no misoshiru / miso soup with dried scallops and napa cabbage

More commonly used in Chinese dishes, dried scallops help create an aromatic dashi for miso soup. Hakusai napa cabbage, an excellent match for dried scallops, gives a mellow sweet note to the soup, while the petite tomatoes add vivid color and a sour punch.

Yosenabe / hot pot with assorted ingredients

A very light yet satisfying nabe hot pot served with ponzujoyu citrus-flavored soy sauce. One of the first dishes that comes to our minds when finding fresh fish in winter. Add lots of vegetables to make the broth soft yet deep.

Arugula to kabocha no gomasoosu-gake / arugula and kabocha pumpkin with sesame sauce

When you want something lighter than gomaae, this is a good option. The sesame-like nutty taste of arugula is a natural with sesame sauce. You just need to counter it with naturally sweet, in-season kabocha pumpkin. Lots of fresh green arugula also helps to lighten up the pumpkin, which could taste a bit heavy because of its starchiness.

Gyoza no pirikara-nabe / mildly spicy hot pot with jiaozi dumplings and kimchi

Shuijiao dumplings taste great when they're hot. Then why not add them to hot pot? And by adding kimchi and salted baby shrimp to chicken stock-kombu kelp broth, the hot pot is similar to Korean jjigae stew. Filling and satisfying yet gentle and light, thanks to all the vegetables cooked together.

Kaki no karaage sarada / deep-fried oyster salad

Rich and creamy oysters with fresh greens.

Arugura to mizuna no namuru / namul salad with arugula and mizuna

A combination of nutty arugula and slightly spicy mizuna, boosted by sesame oil and garlic.

Ninjin tamago to arugura no itamemono / carroty egg and arugula saute

Grated carrot becomes pleasantly sweet, providing a good contrast with nutty arugula.

Fettuccine with smoked salmon and arugula

A tasty quick pasta for lunch, this aglio olio e peperoncino gets a boost from smoked salmon. Fresh arugula adds a pleasant, nutty flavor.

Daikon to arugura no sarada / daikon radish and arugula salad with sesame-lime dressing

Arugula's nutty taste is boosted by sesame oil, while crispy daikon radish with lime add a super fresh note.