Daikon to ika no misoni / daikon radish and calamari simmered in miso-flavored broth

The humble daikon takes on the flavor of calamari, becoming something gentle yet deeply aromatic. This is my mom's kind of dish, which I grow to like as I get older. While miso paste typically is the only main seasoning, modifying the dish to reduce sodium content by partially replacing miso with sakekasu sake lees, kurozu brown rice vinegar and shoyukoji soy sauce rice malt successfully results in a pleasantly mild flavor that lets you unwind after a busy day. If a bit of extra flavor is wanted, add grated ginger for a zesty punch or taka no tsume red chili pepper for picante heat.

1/2 of recipe:
125 calories; 12.2 g protein; 1.3 g fat; 11.4 g carbohydrate; 10.1 g net carbs; 155 mg sodium (with 50% reduced-sodium soy sauce); 163 mg cholesterol; 1.3 g fiber

Yuzu miso / sweet miso with yuzu citrus

Yuzu, a winter citrus, instantly adds an intriguing aroma and transforms any miso paste into an amazing sauce.

Whole recipe:
216 calories; 7.2 g protein; 2.2 g fat; 36.5 g carbohydrate; 31.7 g net carbs; 1,369 mg sodium; 0 mg cholesterol; 4.8 g fiber

1 tablespoon (18 g):
34 calories; 1.1 g protein; 0.4 g fat; 5.8 g carbohydrate; 5.0 g net carbs; 218 mg sodium; 0 mg cholesterol; 0.8 g fiber

Warabi no tataki (miso aji) / savory bracken paste (miso version)

An earthy and softly bitter taste with the minty sensation of spring. This simple little dish is treasured by grownups as a companion for their drinks or as a topping for steamed rice. Try this with just-harvested warabi bracken to experience the best taste and aroma of the wild plant.

11 calories (1/2 of recipe); 0.8 g protein; 0.2 g fat; 1.6 g carbohydrate; 0.7 g net carbs; 103 mg sodium; 0 mg cholesterol; 0.9 g fiber

Sukuidofu to kumiage-yuba no miso guratan / extra soft tofu and fresh tofu skin gratin with red miso

This creation is inspired by a little savory gratin we shared at an upscale izakaya pub in Osaka last winter. Red miso's rich complexity binds and highlights all the mild key players -- extra soft tofu, fresh yuba, bechamel sauce and fontina cheese. A combination of lemon zest and yuzu citron juice offers a fresh note and lightens the overall taste. Below, bechamel or white sauce is made in the microwave for simplified preparation.

254 calories (1 ramekin); 15.7 g protein; 16.0 g fat; 10.3 g carbohydrate; 9.5 g net carbs; 181 mg sodium; 24 mg cholesterol; 0.8 g fiber

Konnyaku no miso oden / boiled konnyaku yam cake with sweetened miso sauce

A quick and tasty konnyaku dish, which is also a popular "street food" at community and school festivals. Sweetened miso sauce makes chewy konnyaku a favorite with kids as well as adults. Grated ginger and chopped green onion are added below for a zesty punch, preventing this rather plain dish from becoming bland without using lots of sauce. 

1/2 of recipe:
16 calories; 0.5 g protein; 0.2 g fat; 4.3 g carbohydrate; 1.6 g net carbs; 96 mg sodium; 0 mg cholesterol; 2.7 g fiber

Petoraaru karei no kinome-miso-yaki / grilled petrale sole with kinome sansho miso

Sweet and salty miso paste with pungent kinome sansho leaves is one of the seasonal choices for topping grilled dishes in early summer. Below, it is paired with petrale sole, a local fish with a delicate texture and mellow taste that goes really well with the spicy citrus tang of sansho.

1/2 of recipe:
109 calories; 19.4 g protein; 2.0 g fat; 1.8 g carbohydrate; 1.4 g net carbs; 197 mg sodium; 47 mg cholesterol; 0.4 g fiber 

Kinoko to tofu no misoshiru / miso soup with mushrooms and tofu

When a light yet satisfying miso soup is desired, try the deep, aromatic taste of an assortment of mushrooms and awase miso, a mixture of red and white miso. Throw in some soft tofu to make the soup more substantial and a dash of shichimi pepper at the end to enhance the overall aroma.

1/2 of recipe:
67 calories; 6.4 g protein; 2.6 g fat; 7.1 g carbohydrate; 4.0 g net carbs; 242 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 3.1 g fiber  

Fuki to tofu no akadashi / red miso soup with Japanese butterbur and tofu

This miso soup lets you enjoy the distinctive aroma of fuki. The addition of smooth kinugoshi soft tofu offers a pleasant contrast in textures.

1/2 of recipe:
49 calories; 4.0 g protein; 1.9 g fat; 3.6 g carbohydrate; 2.8 g net carbs;  254 mg sodium; 0 mg cholesterol; 0.8 g fiber

Bibinba no tare, koebi-iri / bibimbap sauce with bay shrimp

Very tasty. Sauteed onion and bay shrimp add a nice sweet note and depth to a simple gochujang and miso mixture. My current favorite to combine with steamed rice and simple, almost plain namul.

1/2 of recipe:
62 calories; 6.3 g protein; 1.4 g fat; 6.4 g carbohydrate; 5.7 g net carbs; 239 mg sodium (with reduced-sodium miso; 274 mg with regular miso); 45 mg cholesterol; 0.7 g fiber

Gobo to shungiku no misoshiru / miso soup with burdock root and garland chrysanthemum

The distinctive nutty taste of shungiku together with its hint of bitterness and refreshing note match the deep flavor and aroma of gobo burdock root amazingly well. A very satisfying miso soup.

1/2 of recipe:
28 calories; 2.5 g protein; 0.6g fat; 6.2 g carbohydrate; 3.8 g net carbs; 250 mg sodium (with reduced-sodium miso, 310 mg with regular miso); 0 mg cholesterol; 2.4g  fiber

Daizu moyashi no misoshiru / miso soup with soybean sprouts

Daizu moyashi become somewhat sweet from sauteing and simmering while covered. Sauteing with sesame oil adds a soft rich taste, which is countered by a sprinkle of straightforwardly spicy ichimi chili pepper at the very end.

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.

Kabocha to shimeji no misoshiru / miso soup with kabocha pumpkin and shimeji mushrooms

Kabocha's sweetness and shimeji's earthy note come together for a mild yet complex miso soup.

Kinokojiru (miso-jitate) / assorted mushroom soup (miso flavor)

A variation on mushroom soup using assorted mushrooms. Sauteing mushrooms first in sesame oil brings out their mellow flavor together with a complex earthy note. White miso enhances the mellowness, and red miso adds a sharp bite.

Gobo to tsumire no misoshiru / miso soup with burdock root and ground fishballs

Ground sardine is a very common ingredient for miso soup. I don't even see fresh sardines here, so here is an alternative. Coarsely ground fish is combined with egg white for a fluffy soft texture that crumbles in your mouth. Cooked with dashi made of dried sardine, this is a refined version of an everyday miso soup I had all the time in my hometown.

Fuki-miso, kurumi iri / Japanese butterbur buds with red miso and walnuts

A red version of fuki-miso. Walnuts add extra depth, texture and a mild flavor. This dish is aromatic rather than bitter. Great with plain rice or sake! A favorite of Tom's.

Fuki-miso / Japanese butterbur buds with miso

The bitter taste of early spring: fuki no to, Japanese butterbur buds, are paired with sweet miso. Great on plain steamed rice, with grilled vegetables, and more.