Tosazu jure / jelly dressing of sweetened soy sauce vinegar infused with bonito flakes

A jelly dressing for summer. A tiny amount of gelatin turns a common sunomono dressing into a shiny crystal coating that clings to the surface of ingredients.

Whole recipe:
61 calories; 2.8 g protein; 0.0 g fat; 9.1 g carbohydrate; 9.1 g net carbs; 545 mg sodium; 1 mg cholesterol; 0.0 g fiber

1/4 of recipe (for one small side dish serving):
15 calories; 0.7 g protein; 0.0 g fat; 2.3 g carbohydrate; 2.3 g net carbs; 141 mg sodium; 0 mg cholesterol; 0.0 g fiber

Satsumaimo no tonyu kokonattsu purin / sweet potato and soy milk coconut pudding

This is for people who like a little dessert after meals. It is very mild and will not steal the spotlight from the main meal or overwhelm your mouth with clingy sweetness. Also great as an afternoon snack. A small amount of kuromitsu, a molasses-like syrup made with kurozato muscovado, provides the deep aroma and taste of this creamy dessert.

1/3 of recipe:
149 calories; 1.7 g protein; 5.6 g fat; 22.0 g carbohydrate; 21.0 g net carbs; 11 mg sodium; 0 mg cholesterol; 1.0 g fiber

Okura no surinagashi / chilled okra soup

A pleasant little green soup for a hot day. It cools you down from the inside as the loose, jelly-textured soup goes down your throat.

1/2 of recipe:
30 calories; 3.1 g protein; 0.3 g fat; 4.1 g carbohydrate; 2.1 g net carbs; 209 mg sodium; 7 mg cholesterol; 2.0 g fiber

Yooguruto no muusu / yogurt mousse, with blueberry sauce

A very lightly sweetened, fluffy and creamy yogurt mousse. One of my standard dessert choices to serve after a meal with guests.

Somen, udon no tsuketsuyu / dipping sauce for somen or udon noodles

Strong dashi is the key to a flavorful dipping sauce.

Soramame to ebi no marine sarada / marinated fava bean and prawn salad

The sharp taste of lemon softens after several hours. Finely chop onion for a chunky texture with a straightforward flavor, or grate it for a juicy dressing with a milder taste.

Kobujime / sashimi sandwiched in kelp

A specialty of my hometown. Fresh fish takes on an amber hue and the aromatic taste of kombu kelp.

Gomadofu / sesame tofu

Mellow and creamy. A traditional zen temple dish made easy.

Tomorokoshi-dofu / corn tofu

A creamy, panna cotta-like delight for summer.