Shimeji to shantoreru no momiji-oroshi-ae / grilled shimeji and chanterelle mushrooms dressed with citrus-flavored soy sauce, grated turnip and carrot

A dish featuring the colors of autumn and mushrooms in season. Fresh and sweet kabu turnip and carrot are grated to create an orange blanket for the mushrooms, which are grilled to intensify their taste and aroma. This mild dish is a great companion with something heavy or strong-flavored dishes.

1/2 of recipe: 22 calories; 1.9 g protein; 0.2 g fat; 4.9 g carbohydrate; 2.4 g net carbs; 43 mg sodium (with homemade ponzujoyu using 50% reduced-sodium soy sauce); 77 mg with regular soy sauce); 0 mg cholesterol; 2.2 g fiber

Kobashira-iri omuraisu / tomato rice with bay scallops in egg crepe

Omuraisu, or "omelet rice," has been my favorite food since childhood. It was symbolic of Westernized food and found at a modern restaurant on the top floor of a department store in a large city where my family went on weekend outings. In college, I frequently went to eat omuraisu for lunch at a cafe near campus. The combination of ketchup-flavored chicken pilaf and fluffy crepe-like omelet tasted heavenly. I also enjoyed omuraisu at more upscale restaurants later, but my preference has always been for the simple kind, meaning no demiglace or cream sauce. At restaurants, it is often more of an omelet using multiple eggs per portion. Since one egg per day is my preference, our omuraisu is wrapped with egg crepe. Fresh ripe tomatoes for the rice and the addition of dashi and rice vinegar to the ketchup topping sauce—added to reduce the amount of sodium-loaded ketchup--bring a nice, refined touch.

1/2 of recipe:
445 calories; 19.5 g protein; 11.4 g fat; 63.0 g carbohydrate; 59.4 g net carbs; 340 mg sodium; 234 mg cholesterol; 3.6 g fiber

Shishito to shantoreru no shiokoji kinpira / kinpira saute of shishito peppers and chanterelle mushrooms with salted rice malt

A quick, spicy saute. Shiokoji salted rice malt brings out the soft bitterness of shishito peppers and a bit fruity, woodsy scent of chanterelle mushrooms.

1/2 of recipe:
32 calories; 0.2 g protein; 2.0 g fat; 1.9 g carbohydrate; 1.1 g net carbs; 30 mg sodium; 0 mg cholesterol; 0.8 g fiber

Chikuwa to kinoko no nibitashi / chikuwa fishcakes and mushrooms in broth

An easy dish with a complex, deep flavor from assorted mushrooms.

Kinokojiru (miso-jitate) / assorted mushroom soup (miso flavor)

A variation on mushroom soup using assorted mushrooms. Sauteing mushrooms first in sesame oil brings out their mellow flavor together with a complex earthy note. White miso enhances the mellowness, and red miso adds a sharp bite.

Sake to kinoko no mushiyaki, shoyu-aji / steam-sauteed salmon and mushrooms, soy sauce flavor

A quick steam saute of fall salmon and mushrooms in slightly sweet soy sauce.

Kinokojiru (shoyu-jitate) / assorted mushroom soup (soy sauce flavor)

A mix of mushrooms gives this quick soup a complex flavor.

Fuwafuwa tamago no osuimono, ebi to shantoreru iri / clear soup with fluffy eggs, prawns and chanterelle mushrooms

This dish tastes like chawanmushi savory custard but is much soupier. Prawns and mushrooms add variety to the flavor and texture.

Kayaku gohan / steamed rice with assorted ingredients

Kayaku -- gunpowder? Nope. Kaykau here means additional goodies. It was a way to increase the amount of the main food, rice, when rice was expensive for ordinary people a long time ago. It is rather a special rice dish today.

Ebi to shantoreru no rabiori / ravioli with prawns and chanterelle mushrooms

Ravioli filled with mildly sweet prawns paired with chanterelle mushrooms, in a simple butter & parmesan cheese sauce.

Horenso to shantoreru masshuruumu no ohitashi / ohitashi with spinach and chanterelle mushrooms

Crunchy chanterelles make a good contrast to tender spinach.

Konsai to shiozake no misoshiru / miso soup with root vegetables and grilled salted salmon

A small leftover piece of grilled salted salmon comes alive in miso soup.

Tofu to sake no chige / jjigae Korean stew with tofu and salmon (quick version with kimchi)

Warms your body from the inside. Great on chilly days.

Kinoko gohan / rice with mushrooms

The taste of fall.

Sakana to kinoko no tsutsumiyaki / fish and mushrooms grill-steamed in paper packet

Simple is best when you have fresh ingredients. Upon opening packets at the table, steam and aroma fill the air.