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

Hijiki no irini, chikuwa-iri / saute-simmered hijiki seaweed with chikuwa fishcakes

A small side dish with mineral-rich hijiki seaweed. This is relatively sweet and strongly flavored without being overly salty.

1/3 of recipe:
49 calories; 3.3 g protein; 0.9 g fat; 6.7 g carbohydrate; 4.7 g net carbs; 134 mg sodium (with 50% reduced-sodium soy sauce; 185 mg with regular soy sauce); 5 mg cholesterol; 2.0 g fiber

Hakusai to satsumaage no nibitashi / napa cabbage and deep-fried fishcakes in light broth

An easy desalination prep step not only reduces sodium content, it also improves the flavor of satsumaage, making it taste milder and more refined. Soy sauce flavored satsumaage is a great match with hakusai and its naturally mellow taste.

1/2 of recipe:
88 calories; 5.5 g protein; 1.2 g fat; 12.4 g carbohydrate; 11.6 g net carbs; 192 mg sodium (with 50% reduced-sodium soy sauce; 344-381 mg with regular soy sauce); 8 mg cholesterol; 0.8 g fiber

Nerimono no shionuki / desalinating fishcakes

Desalinating fishcakes? What???
I did not know you can desalinate fishcakes until I read Karushio Reshipi [Lightly Salted Recipes], an eye-opening cookbook by the National Cerebral and Cardiovascular Center.
Fishcakes generally contain a high amount of sodium, and I had simply thought that we should limit consumption or avoid them all together.

A simple process of boiling fishcakes for 1-2 minutes and letting them sit in the same water for some time can eliminate most of their sodium.

Ingen to satsumaage no nimono / green beans and deep-fried fishcakes simmered in broth

The “green” taste of ingen green beans is highlighted by the soft, somewhat sweet taste of satsumaage. This is on the strong end of flavor, and a small amount makes a satisfying companion for rice or drinks.

Moyashi to kamaboko, burokkorii no kuki nibitashi / bean sprouts, fishcake and broccoli stems simmered in light broth

Make this and see if others can tell what the light green vegetable is. Juicy and crisp like asparagus, broccoli stems are great in any dish. With the addition of moyashi bean sprouts, this nibitashi has a pleasant texture you can sink your teeth into. As with other moyashi dishes, this also takes just a few minutes once you start cooking. Quick, easy, and tasty.

Kyabetsu to satsumaage no itameni / saute-simmered cabbage and deep-fried fishcakes

The “green” taste of cabbage’s outer leaves turns sweet from sauteing and is further softened by cooking with satsumaage in broth, resulting in a juicy, flavorful dish.

Tomyo to chikuwa no nibitashi / pea shoots and chikuwa fishcake simmered in light broth

A very quick, warm side dish. The stems of tomyo pea shoots stay crisp even when cooked and make this little dish stand tall. Their texture contrasts well with soft fishcake, which adds a mellow salty taste as you bite in.

Oden / fishcake, tofu and daikon radish stew

With its steam and heavenly aroma wafting up from a large, softly bubbling pot, this dish envelops you in a comforting warmth, and is a mainstay of cold winter months. It is available at specialty restaurants, street stalls and even convenience stores -- and, of course, at home. This is my standard oden as passed down by my mom, with the addition of some techniques adopted from her friend's oden restaurant.

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

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

Warabi, konnyaku, satsumaage no itameni / saute-simmered bracken, konnyaku yam cake and deep-fried fishcake in broth

Somewhat crunchy warabi bracken makes a good contrast to tender fishcake and soft yet chewy konnyaku yam cake. A tasty, low-key companion for plain steamed rice and sake.

Shungiku to yaki-kamaboko no gomadaregake / garland chrysanthemum and grilled fishcake topped with sesame dressing

Select young, tender shungiku leaves for an airy and light result. The grilled fishcake gives body to this quick side dish.

Tomato to satsumaage, kabu no oden / oden stew with tomatoes, deep-fried fishcakes and Japanese turnips

A summery oden stew with ripe tomatoes. The soft acidity of tomatoes lightens this oden, making it perfect for hot days when you have little appetite.

Kamaboko kazarikiri -- tazuna / rein-cut fishcake

Another simple decorative cut for kamaboko.

Kamaboko kazarikiri -- musubi / knot-cut fishcake

Red (pink) and white kamaboko formed into a knot is a wish for good luck.