Seiyo meshida to ebi no tosazu-oroshi-ae / lady fern fiddleheads and shrimp in bonito flake infused vinegar dressing with grated daikon radish

Grated daikon radish adds a slightly spicy, refreshing note to the dressing. Aside from taste, since daikon's digestive enzymes work best when uncooked, adding grated daikon makes the dish a nice companion for something cooked with oil.

1/2 of recipe: 
54 calories; 8.8 g protein; 0.2 g fat; 3.9 g carbohydrate; 2.0 g net carbs; 150 mg sodium (with usukuchi pale soy sauce with standard sodium content and 50% reduced-sodium koikuchi regular soy sauce); 65 mg cholesterol; 1.9 g fiber; 215 mg potassium

Ebi to kabu no misoshiru / miso soup with shrimp and Japanese turnip

This very gentle yet full-flavored miso soup features our local coon shrimp -- baby-size botan ebi spot shrimp -- and kabu turnip. Sweet Saikyo white miso is used for maximum tenderness, which is countered by the nostril-clearing sensation of karashi mustard.

1/2 of recipe:
73 calories; 8.2 g protein; 1.0 g fat; 4.8 g carbohydrate; 3.5 g net carbs; 338 mg sodium; 46 mg cholesterol; 1.3 g fiber; 287 mg potassium

Fuki to ebi no ohitashi / Japanese butterbur and shrimp marinated in light broth

Colorful coon shrimp (small spot shrimp), a local specialty, paired with fuki Japanese butterbur from our garden. Cooked coon shrimp we bought the other day happened to be inexcusably salty. After wondering if we should just throw them away, I decided to do an experiment, marinating them in lightly seasoned dashi to get rid of excess sodium while flavoring at the same time, a technique that works like magic with smoked salmon. And yes, the rescue effort was a delicious success.

32 calories (1/2 of recipe); 4.8 g protein; 0.1 g fat; 2.0 g carbohydrate; 1.5 g net carbs; 145 mg sodium; 38 mg cholesterol; 0.5 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

Ebi no paeriya / paella with prawns

A party paella with botan-ebi spot shrimp at the height of their season! The broth is also made with spot shrimp, infusing the rice with the yummy flavor of shrimp at their best.

Warabi to ebi no nimono / simmered bracken with shrimp

Soy sauce-flavored warabi bracken is paired with softly sweet shrimp. Here, Pacific Northwest coon shrimp add a cheerful color to the dish. To get every last bit of flavor from the coon shrimp, whole shrimp are used below.

Satoimo no ebi-dashi surinagashi / shrimp stock miso soup with mashed baby taro root

A miso soup based on very flavorful, aromatic stock made of the heads of coon shrimp, which are found in the nearby waters of the Strait of Juan de Fuca. Satoimo baby taro root softens the taste while slightly thickening the soup.

Endomame to koebi no sattoni / quick-simmered English peas and shrimp in broth

The fresh spring taste of English peas goes well with the mild note of seafood. Here is a combination with coon shrimp (small version of spot shrimp), a Pacific Northwest local species. The tiny bodies of coon shrimp are packed with delicious flavor, making this simple dish a delight.