Kuzushi-dofu no yakumi sarada / tofu salad with condiments

An easy tofu salad featuring the standard toppings for hiyayakko chilled tofu. This is a very quick dish, except for the time to let out the excess moisture from tofu. If you cannot wait, place large chunks of tofu between your palms and gently press.

I used to make this with tonburi, the boiled seeds of hokigi [Bassia scoparia or Kochia scoparia], in Japan. Since it is not available where we live, I use chia seeds below, but they are optional.

1/2 of recipe:
72 calories; 4.9 g protein; 4.2 g fat; 3.6 g carbohydrate; 2.1 g net carbs; 91 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.5 g fiber; 171 mg potassium

Tomato to myoga no ponzujoyu-ae / tomato and Japanese ginger buds in citrus soy sauce

A quick small salad for summer. Ingredients are flavorful reminders of the season and naturally go well together. This can be made rich, strong or light, depending on when and where oil is added.

1/2 of recipe:
21 calories; 0.7 g protein; 0.6 g fat; 4.0 g carbohydrate; 3.0 g net carbs; 14 mg sodium (with homemade ponzujoyu made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.0 g fiber

Tamago no moto / egg yolk emulsion

This simple mixture of egg yolk and oil is often used to give fluffy texture and impart subtle richness. It also works as a moderate binder. For successful, creamy emulsification, add a small amount of oil to egg yolk at a time and whisk well. Otherwise, the two ingredients end up separating unhappily.

390 calories (whole recipe); 2.5 g protein; 41.0 g fat; 0 g carbohydrate; 0 g net carbs; 7 mg sodium; 211 mg cholesterol; 0 g fiber

111 calories (1 tbsp); 0.7 g protein; 11.7 g fat; 0 g carbohydrate; 0 g net carbs; 2 mg sodium; 60 mg cholesterol; 0 g fiber

Karashi mayoneezu doresshingu / mustard mayonnaise dressing

An easy dressing for a small salad. Loosening mayonnaise with dashi while adding aromatic soy sauce is my favorite basic dressing for fresh greens, especially finely julienned cabbage that accompanies pan-fried or deep-fried dishes.

1/2 of recipe:
8 calories; 0.2 g protein; 0.7 g fat; 0.2g carbohydrate; 0.2 g net carbs; 34 mg sodium (with 50% reduced-sodium soy sauce; 49 mg with regular soy sauce); 2 mg cholesterol; 0 g fiber

Shisozu / perilla-infused vinegar

This bright red purple vinegar also takes on the refreshing aroma of akajiso purple perilla leaves. It imparts a soft pink color and soft shiso aroma when used as a replacement for regular vinegar.

Sodium content: 18 mg per 1 tablespoon

Somen no tonyu tsuketsuyu / soy milk dipping sauce for thin wheat noodles

This mild and rich soy milk-based dipping sauce is quite filling. Pair it with somen or hiyamugi noodles or thin udon noodles accompanied by goodies for a more substantial meal. Among condiments, ginger goes especially well with this dipping sauce, so grate more than usual.

1/2 of recipe:
184 calories; 9.3 g protein; 12.8 g fat; 9.8 g carbohydrate; 7.6 g net carbs; 191 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce);  0 mg cholesterol; 2.2 g fiber 

When served with 100 g (dry) somen noodles with 1/2-egg kinshitamago (julienned egg crepe), a small bunch of blanched mizuna, fresh kaiware daikon radish sprouts, 3 grilled spot shrimp and condiments (small knob ginger, 2 purple shiso leaves, 1/2 green onion) per serving:
641 calories; 30.8 g protein; 18.6 g fat; 83.8 g carbohydrate; 78.2 g net carbs; 442 mg sodium; 175 mg cholesterol; 5.6 g fiber 

Daikon no shiso soosu-ae / daikon radish salad with green perilla dressing

A quick salad with fresh daikon radish. Pink perilla flowers pleasantly accentuate the taste and aroma.

1/2 of recipe:
23 calories; 0.4 g protein; 1.3 g fat; 2.5 g carbohydrate; 1.7 g net carbs; 48 mg sodium; 0 mg cholesterol; 0.8 g fiber

Shiso soosu / green perilla sauce

A wonderful pesto-like sauce that works as a condiment or dressing.

1 tbsp (12 g): 
39 calories; 0.3 g protein; 3.6 g fat; 1.2 g carbohydrate; 0.9 g net carbs; 113 mg sodium; 0 mg cholesterol; 0.3 g fiber

Kyuri to kosai no nanpura-ae / cucumber and cilantro in nam pla dressing

A spicy and refreshing relish-like dish. Let the sugar work for you to reduce the amount of salty nam pla...

1/2 of recipe:
16 calories; 1.0 g protein; 0.1 g fat; 4.1 g carbohydrate; 3.2 g net carbs; 78 mg sodium (with 2/3 tsp nam pla; 116 mg sodium with 1 tsp nam pla); 0 mg cholesterol; 0.9 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

Kyuri to kani no shoga-amazu-ae / Japanese cucumber and crab in ginger-flavored sweetened vinegar

Wonderfully light and pleasant on a hot day. This is a different take on an old standby, cucumber sunomono (rice vinegar dressing dish), and takes advantage of softly salty and sweet Dungeness crab in season. It's very easy to make -- just remember to let it sit for a while after mixing everything, as this has a quick pickling effect on cucumber and prevents the dish from tasting bland.

1/2 of recipe:
46 calories; 5.1 g protein; 0.4 g fat; 5.8 g carbohydrate; 4.9 g net carbs; 113 mg sodium; 15 mg cholesterol; 0.9 g fiber

Hiyayakko / chilled soft tofu with condiments

This simple tofu dish is a favorite of my father. For him, thinly sliced green onion and grated ginger are essential as condiments or toppings, and whatever is available in the garden -- including shiso perilla leaves and myoga Japanese ginger buds -- are sliced up and added in summer.

1/2 of recipe:
89 calories; 8.2 g protein; 4.9 g fat; 2.7 g carbohydrate; 1.9 g net carbs; 94 mg sodium (with 50% reduced-sodium soy sauce; 173 mg with regular soy sauce); 0 mg cholesterol; 0.8 g fiber

Kyuri to nagaimo no shoga-amazu-ae / Japanese cucumber and Chinese yam in ginger-flavored sweetened vinegar

A small, refreshing, pickle-like dish. Ginger gives a spicy punch to the sweetened vinegar dressing.

1/2 of recipe:
25 calories; 0.8 g protein; 0.1 g fat; 4.8 g carbohydrate; 4.2 g net carbs; 21 mg sodium; 0 mg cholesterol; 0.6 g fiber

Nasu to kyuri, myoga no sunomono / Japanese eggplant, cucumber and ginger bud in rice vinegar dressing

A refreshing summer trio! The zesty aroma of a Japanese myoga ginger bud adds a great accent to this sunomono.

Akajiso no furikake / purple perilla leaf topping for steamed rice

Among a number of furikake toppings for steamed rice, purple perilla leaf furikake is definitely my favorite. It is widely available at stores, but you can make your own. One way is to shade-dry the purple perilla leaves that come with umeboshi pickled plums. My grandma's umeboshi had lots of purple perilla leaves in it, but this is not very common with store-bought umeboshi. The other way is to pickle fresh purple perilla leaves, and dry them in the shade. It takes several days, but you will get pretty red-purple powder & flakes with an intense aroma at the end.

Zukkiini no ribon sarada / zucchini ribbon salad with lemon & garlic dressing

Ribbons of fresh zucchini are a surefire summer salad hit.

Mibuna no asazuke / salt-pickled mibuna mustard greens

Mibuna has a tingling spicy taste, which is especially clear when pickled with salt. Taka no tsume red chili slices add an extra jolt, while thinly sliced kombu kelp brings a mellow note that softens the overall taste.

Zukkiini no shami-ae / zucchini with Chinese dried shrimp

A light, salad-like zucchini dish with a Chinese twist.

Warabi no karashijoyu-bitashi / bracken marinated in Japanese mustard soy sauce

One of the simplest ways to enjoy freshly harvested prep-boiled warabi.

Hakusai to radisshu no gomaabura-ae / napa cabbage and radish with sesame oil

Crisp like lettuce! Great when wanting a fresh, easy side dish with a refreshing yet mellow taste.