Fuki no ha to jako no mazegohan / steamed rice with Japanese butterbur leaves and dried young sardines

A distinctive rice dish on the bitter end of the spectrum for adults (and kids who have acquired the taste). The bitterness in this rice dish offers another dimension to the meal while masking the lower sodium content that you might otherwise notice.

1/2 of recipe with 150 g steamed rice:
288 calories; 5.0 g protein; 2.6 g fat; 57.7 g carbohydrate; 57.1 g net carbs; 84 mg sodium (with 50% reduced-sodium soy sauce; 163 mg with regular soy sauce); 11 mg cholesterol; 0.6 g fiber

Shirasu to shiso no mazegohan / steamed rice with young dried sardines and perilla leaves

Quick mixed rice with shiso, myoga Japanese ginger buds and toasted white sesame seeds often appeared at our table during summer in Japan. My myoga buds take forever to come up here; therefore, this is a two-ingredient version instead of the golden triple combination.

1/3 of recipe:
182 calories; 3.7 g protein; 0.5 g fat; 38.6 g carbohydrate; 38.3 g net carbs; 49 mg sodium; 7 mg cholesterol; 0.3 g fiber

1/2 of recipe:
273 calories; 5.6 g protein; 0.8 g fat; 57.9 g carbohydrate; 57.4 g net carbs; 73 mg sodium; 11 mg cholesterol; 0.5 g fiber

Shungiku to shirasu no mazegohan / steamed rice mixed with garland chrysanthemum and dried young sardine

The tangy flavor of garland chrysanthemum, a type of edible chrysanthemum, gives a nice twist to steamed rice.

Ninjin gohan / carrot rice

Orange color rice on a sunny day.