Kabu to satoimo no surinagashi / Japanese turnip and baby taro root potage soup

A gentle, creamy soup for cold days. This takes full advantage of the sweet yet refreshing taste of kabu turnips. Satoimo baby taro provides subtle depth in terms of both taste and aroma, and its thickening effect creates a potage consistency that is appreciated when the weather is chilly. Mitsuba's crisp, invigorating aroma highlights the mellowness of the soup.   

1/2 recipe:
37 calories; 1.4 g protein; 0.1 g fat; 7.7 g carbohydrate; 5.9 g net carbs; 175 mg sodium; 0 mg cholesterol; 1.8 g fiber

Karifurawaa to satoimo, daikon, seri no surinagashi / cauliflower, baby taro root and daikon radish white miso potage soup with water dropwort

A soothing Japanese-style potage soup featuring in-season white vegetables. Seri's soft bitterness and refreshing aroma provide a contrasting accent.

50 calories (1/2 of recipe); 2.9 g protein; 0.3 g fat; 9.0 g carbohydrate; 6.7 g net carbs; 194 mg sodium; 0 mg cholesterol; 2.3 g fiber

Satoimo to shungiku, age no tonyu misoshiru / soy milk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu

The distinctive aroma and taste of garland chrysanthemum are the perfect counterpoints in this mild, somewhat creamy soup featuring baby taro root. Very nice and warming on cool days.

1/2 of recipe:
96 calories; 5.4 g protein; 3.3 g fat; 9.8 g carbohydrate; 7.8 g net carbs; 199 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 2.0 g fiber

Itokoni / root vegetables and azuki beans simmered in broth

While itokoni is not very different from my usual root vegetables miso soup, it does offer something new -- azuki beans. Itokoni made with root vegetables, konnyaku yam cake and usuage thin deep-fried tofu or atsuage deep-fried tofu is a regional dish from Ishikawa, Toyama and Niigata prefectures. My aunt who lives in Namerikawa in Toyama brought us a pot of itokoni one day in late fall, and that was when I first discovered the magic of azuki beans, which make an ordinary soup slightly starchy and subtly mellow. As a young child, I did not really like soy sauce- or miso-tinted brownish simmered dishes; they all looked so unappealing and almost discouraging to eat, but Auntie Namerikawa's itokoni really grabbed my heart, and I begged her to bring us itokoni again and again. The recipe below tastes just like her itokoni.

1/2 of recipe:
141 calories; 7.7 g protein; 2.7 g fat; 21.6 g carbohydrate; 12.9 g net carbs; 238 mg sodium (with reduced-sodium miso; 300+ mg with regular miso); 0 mg cholesterol; 8.7 g fiber

Konsai no sakekasu misoshiru / miso soup with root vegetables and sake lees

Hearty, satisfying and warming – and all you have to do is add sakekasu to your everyday miso soup. Aromatic and flavorful, sakekasu also lets you use even less miso than my recent low-sodium recipe for miso soup with yogurt.

1/2 of recipe:
50 calories; 2.3 g protein; 0.4 g fat; 9.0 g carbohydrate; 6.4 g net carbs; 189 mg sodium (with reduced-sodium miso; 234 mg with regular miso); 0 mg cholesterol; 2.6 g fiber

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.

Kani to satoimo, horenso no nagaimo soosu guratan / crab, baby taro root and spinach gratin with Chinese yam sauce

A Japanese-style gratin with Chinese yam sauce flavored with white miso and soy sauce. It is much lighter and gentler than a bechamel sauce and cheese gratin. For this gratin, crab is paired with baby taro root -- yet another classic combination in Japanese cuisine -- to make a substantial dish. A bed of sauteed spinach adds additional flavor that also goes well with crab.

Satoimo no misoni, yuzu-fumi / baby taro root simmered in miso and yuzu flavored broth

A tender satoimo dish with the taste of cold winter days -- slightly sweet miso and yuzu citrus.

Gyuniku to satoimo no nimono / beef and baby taro roots in broth

Beef and satoimo are a good match. The salty sweet flavor reminds Tom of izakaya pub dishes.

Satoimo to atsuage no nimono / baby taro root and deep-fried tofu in broth

Extra starchy satoimo baby taro root is cooked until soft in mild broth. Deep-fried tofu adds a tender yet deep taste, while ginger gives a refreshing note.

Baanya kauda / bagna cauda

Bagna cauda sauce tastes great with any vegetable and oven-fresh bread. Here is one example.

Kasujiru / sake lees soup with salted salmon and root vegetables

A hearty soup with sake lees is another great winter dish that warms up both your body and soul.

Ainame no oroshi-ni, kabu to satoimo zoe / deep-fried ling cod in soy sauce broth with grated daikon radish, with Japanese turnip and baby taro root

Rich and deep, yet grated daikon radish gives this dish a light aftertaste.

Satoimo to ika no nimono / baby taro root with calamari

Satoimo baby taro root is infused with the flavor of calamari.

Konsai no gomani / root vegetables in sesame-flavored broth

Sesame seeds give rich and mild boost to this mix of root vegetables.

Satoimo no nikkorogashi / baby taro root in soy sauce broth

One of dishes that often appeared on my grandmother's table.