Seiyo meshida no jon / jeon Korean piccata with lady fern fiddleheads

Jeon Korean piccata is another easy way to enjoy the delicate harvest of the season!

Whole recipe (when made with kogomi and served with dipping sauce made with 50% reduced-sodium soy sauce and diluted with water):
82 calories; 3.8 g protein; 5.0 g fat; 5.6 g carbohydrate; 3.0 g net carbs; 75 mg sodium; 71 mg cholesterol; 2.6 g fiber

Seiyo meshida no gomaae / lady fern fiddleheads in sesame dressing

One of the typical dishes for kogomi ostrich fern fiddleheads in Japan. The recipe below uses locally harvested lady fern fiddleheads. The refreshing taste and aroma of succulent and crispy fiddleheads blend wonderfully with the slightly sweet and toasty taste of sesame dressing. Using the freshest fiddleheads, ideally ones harvested the same day, is the key to bringing out the best taste.

1/2 of recipe (when using kogomi):
28 calories; 1.5 g protein; 1.3 g fat; 2.8 g carbohydrate; 1.1 g net carbs; 58 mg sodium (with 50% reduced sodium; 116 mg with regular soy sauce); 0 mg cholesterol; 1.7 g fiber