Shinjo no shiso-hasami-yaki / fried fishcake in perilla leaves

Shinjo or fluffy fishcakes sandwiched by perilla leaves are fried for a crispy outer crust and creamy inside texture.  Both shiso perilla and egoma perilla leaves work great.

1/2 of recipe:  137 calories; 10.0 g protein; 4.3 g fat; 12.1 g carbohydrate; 11.1 g net carbs; 232 mg sodium; 31 mg cholesterol; 0.7 g fiber

Kyabetsu to egoma no namuru / namul salad with cabbage and wild sesame leaves

The soft taste of cabbage is paired with the distinctive flavor of egoma wild sesame leaves. These two also complement each other in terms of aroma and color.

1/4 of recipe:
10 calories; 0.5 g protein; 0.1 g fat; 2.2 g carbohydrate; 1.4 g net carbs; 36 mg sodium; 0 mg cholesterol; 0.8 g fiber

Egoma no kimuchi / kkaennip kimchi / wild perilla leaf kimchi

This simple Korean pickle of egoma wild sesame leaves is a great companion for rice. While some people do not care for fresh egoma leaves, the pickling process nicely softens their distinctive aroma and taste, transforming this Korean shiso into an appetizing accent for everyday meals.

5 egoma leaves (1/8 of recipe): 
26 calories; 1.0 g protein; 0.3 g fat; 4.3 g carbohydrate; 3.7 g net carbs; 75 mg sodium; 0 mg cholesterol; 0.6 g fiber

Petoraaru karei no kankoku-fu pirikara-ni / braised petrale sole in mildly spicy sauce, Korean style

An easy and tasty fish dish with a Korean twist. Tastes good with plain rice or drinks.

1/2 of recipe:
226 calories; 26.4 g protein; 5.1 g fat; 12.0 g carbohydrate; 11.5 g net carbs; 340 mg sodium (when using shoyukoji made with 50% reduced-sodium soy sauce); 62 mg cholesterol; 0.5 g fiber

Goheimochi / grilled rice cakes with sweetened perilla seed, walnut and red miso sauce

A regional favorite snack from the Takayama and Gokayama areas in Gifu and Toyama prefectures. Simple rice cakes made by pounding regular steamed rice are grilled and brushed with sweet, nutty sauce. Goheimochi stalls are found here and there in and around these tourist destination towns in the mountains. I almost always had one every time I visited these areas -- it tasted so good in the open air with majestic mountains and rivers in the background or while browsing streets and alleys surrounded by wooden buildings hundreds of years old.