Daikon to ika no misoni / daikon radish and calamari simmered in miso-flavored broth

The humble daikon takes on the flavor of calamari, becoming something gentle yet deeply aromatic. This is my mom's kind of dish, which I grow to like as I get older. While miso paste typically is the only main seasoning, modifying the dish to reduce sodium content by partially replacing miso with sakekasu sake lees, kurozu brown rice vinegar and shoyukoji soy sauce rice malt successfully results in a pleasantly mild flavor that lets you unwind after a busy day. If a bit of extra flavor is wanted, add grated ginger for a zesty punch or taka no tsume red chili pepper for picante heat.

1/2 of recipe:
125 calories; 12.2 g protein; 1.3 g fat; 11.4 g carbohydrate; 10.1 g net carbs; 155 mg sodium (with 50% reduced-sodium soy sauce); 163 mg cholesterol; 1.3 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

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

Ika-iri unohana / saute-simmered soybean pulp with calamari

A gentle and comforting okara dish with the added touch of calamari.

1/4 of recipe:
57 calories; 3.9 g protein; 1.6 g fat; 5.7 g carbohydrate; 2.4 g net carbs; 97 mg sodium (with 50% reduced-sodium soy sauce; 152 mg with regular soy sauce); 32 mg cholesterol; 3.3 g fiber

Aatichooku to ika no ringuiini / linguine with artichoke and calamari

Starchy artichoke with its mild tangy taste is the perfect partner for calamari. Fresh tomatoes are reduced almost to paste, fully infused with calamari for a deep taste, then loosened with pasta cooking water to blend flavors with pasta in the final dish. Grate some parmesan cheese or throw in several olives if you want slightly more punch or saltiness.

1/2 of recipe:
528 calories; 27.4 g protein; 12.1 g fat; 71.6 g carbohydrate; 63.1 g net carbs; 240 mg sodium; 93 mg cholesterol; 8.5 g fiber

Ebi to ika no diabura-fu / camarones y calamar a la diabla / prawns and calamari in spicy chili pepper sauce

Prawns and calamari in spicy, smoky chili pepper sauce with a hint of chocolate flavor. While chipotle in adobo sauce can pretty much take care of the flavor, let's try different dried chili peppers to find your favorite spiciness and taste. This diabla sauce tastes young and edgy immediately after it is prepared, but it becomes amazingly deep and aromatic if you let it sit for hours, ideally overnight. Great with rice and tortillas.

Shiifuudo no kisshu / seafood quiche

My favorite quiche for cold seasons. Great for parties and potlucks, too.

Shiifuudo doria / seafood rice gratin

Yummy, yummy, yummy. Add lots of spinach to lighten the rich, heavy sauce.

Garlic marinated calamari saute

An easy appetizer or side dish of calamari marinated in olive oil and garlic. It tastes great with bread and wine or beer.

Ika to tai bajiru no sotee / calamari and Thai basil sauté

A quick lunch I used to eat routinely at a local diner in Bangkok. The combination of somewhat sweet sauce with perspiration-inducing hot peppers and Thai basil is addictive. When I asked for four little Thai peppers in the dish after many months of gradually becoming accustomed to the spiciness, chef mom and her assistant daughter cheerfully clapped their hands.

Ika, roshian reddo keeru to tofu no nampuraa itame / sauteed calamari, Russian red kale and tofu with nam pla

Day 2 for calamari and Russian red kale saute. Heating up leftover dishes in the microwave turns them into .... warm leftovers. Cook it again with additional ingredients to revive the taste.

Ika to roshian reddo keeru no nampuraa itame / sauteed calamari and Russian red kale with nam pla

A quick saute of calamari and Russian red kale. The stems of Russian red kale become sweeter when sauteed, just like the hard white part of cabbage leaves. Their sweetness is highlighted by the clear aromatic saltiness of nam pla.

Ika to daikon no misoni / calamari and daikon radish in miso-flavored broth

Daikon infused with the flavor of calamari. A light yet satisfying dish.

Satoimo to ika no nimono / baby taro root with calamari

Satoimo baby taro root is infused with the flavor of calamari.

Kimchi chijimi / jijigmae Korean savory pancake with kimchi

Finish up kimchi in the fridge!

Ika no nitsuke / calamari in reduced soy sauce broth

A standard calamari dish, made a little lighter.

Ika to koebi no chijimi / jijigmae Korean savory pancake with calamari and bay shrimp