Renkon to ginnan no shiokoji kinpira / spicy lotus root and gingko nut saute

A quick saute of crunchy lotus root slices and chewy gingko nuts. While soy sauce is usually the main seasoning in salty, sweet and spicy kinpira saute, using salt or shiokoji salted rice malt helps to retain the color of ingredients and brings out the taste of ginkgo nuts.

1/2 recipe:
96 calories; 2.1 g protein; 2.5 g fat; 16.1 g carbohydrate; 14.2 g net carbs; 105 mg sodium; 0 mg cholesterol; 1.9 g fiber

Ginnan to shungiku, kani no karashi sumiso-zoe / gingko nuts, garland chrysanthemum and crab with mustard vinegar miso sauce

Dishes with salty, sweet and sour sumiso sauce or its spicy karashi mustard variation were for sober grown-ups in my mind, and it took a long time before I found their charm. Both match very well with strong-tasting leafy greens, among which green onions and their relatives are the popular choices, as well as seafood, especially calamari (including hotaruika firefly squid) and shellfish. While both types are more common in spring, fall ingredients -- gingko nuts and shungiku below -- also pair well.

1/2 recipe:
60 calories; 7.1 g protein; 0.5 g fat; 6.6 g carbohydrate; 5.6 g net carbs; 143 mg sodium; 17 mg cholesterol; 0.6 g fiber

Karashi sumiso only (1/6 recipe):
13 calories; 0.4 g protein; 0.1 g fat; 2.5 g carbohydrate; 2.2 g net carbs; 58 mg sodium; 0 mg cholesterol; 0.2 g fiber

Mukago ginnan gohan / steamed rice with mountain yam aerial tubers and gingko nuts

A great combination of fall harvest -- mukago, small marble-size aerial tubers, and ginnan gingko nuts. Ginkgo nuts' slightly chewy texture and bittersweet taste perfectly compliment the somewhat creamy texture and subtle nutty taste of mukago. To bring out the best of both ingredients, the steamed rice below is flavored with salt (shiokoji salted rice malt). Mochigome sweet rice is also mixed in to enhance the aroma. 

1/2 of recipe:
281 calories; 4.8 g protein; 0.8 g fat; 59.1 g carbohydrate; 59.3 g net carbs; 104 mg sodium; ０ mg cholesterol; 0.4 g fiber

1/3 of recipe:
187 calories; 3.2 g protein; 0.5 g fat; 39.4 g carbohydrate; 39.5 g net carbs; 69 mg sodium; ０ mg cholesterol; 0.3 g fiber

Nagaimo no ebi-iri kinchuakuni / Chinese yam with prawns in thin deep-fried tofu packets, simmered in broth

The soft texture and taste of nagaimo, enhanced with prawns and a fall harvest of gingko nuts and mushrooms.

Ginnan gohan / gingko nut rice

Nutty, starchy little gingko nuts are another reminder of fall. Lightly salted to bring out the soft sweetness of mochigome rice.

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.

Ebi to ginnan-iri mushi-renkon manju / steamed lotus root dumplings with prawns and gingko nuts

Grated lotus root is transformed into soft dumplings by steaming. Prawns add a mild sweet flavor while gingko nuts provide the nutty tang of autumn.