Fuki no ha to jako no mazegohan / steamed rice with Japanese butterbur leaves and dried young sardines

A distinctive rice dish on the bitter end of the spectrum for adults (and kids who have acquired the taste). The bitterness in this rice dish offers another dimension to the meal while masking the lower sodium content that you might otherwise notice.

1/2 of recipe with 150 g steamed rice:
288 calories; 5.0 g protein; 2.6 g fat; 57.7 g carbohydrate; 57.1 g net carbs; 84 mg sodium (with 50% reduced-sodium soy sauce; 163 mg with regular soy sauce); 11 mg cholesterol; 0.6 g fiber

Mizuna no jako sarada / mizuna salad with crispy young dried sardines

Crispy jako sauteed in sesame oil is added to edgy citrus-flavored soy sauce softened by dashi, resulting in a rich yet refreshing dressing for fresh mizuna.

Nukuyakko, hanaho to jako no irini-zoe / warm tofu topped with saute-simmered perilla flowers and young dried sardines in broth

Aromatic perilla leaves and flowers make a nice topping for tofu. Young dried sardines add some crunch.

Piiman to jako no amakara-itame / green pepper salty-sweet saute with young dried sardines

A strong flavored dish for a change of pace. Succulent green pepper is paired with nearly candied and crispy young dried sardines.

Shirataki to jako no itameni / konnyaku noodles and young dried sardines in soy sauce broth

Rich in fiber and calcium, this side dish has a soft soy sauce flavor slightly deepened by toasted dried sardines.

56 calories per serving (1/2 of above recipe); 2.7 g protein; 1.2 g fat; 7.8 g carbohydrate; 5.3 g net carbs; 552 mg sodium; 12 mg cholesterol; 2.6 g fiber