Seiyo meshida to ebi no tosazu-oroshi-ae / lady fern fiddleheads and shrimp in bonito flake infused vinegar dressing with grated daikon radish

Grated daikon radish adds a slightly spicy, refreshing note to the dressing. Aside from taste, since daikon's digestive enzymes work best when uncooked, adding grated daikon makes the dish a nice companion for something cooked with oil.

1/2 of recipe: 
54 calories; 8.8 g protein; 0.2 g fat; 3.9 g carbohydrate; 2.0 g net carbs; 150 mg sodium (with usukuchi pale soy sauce with standard sodium content and 50% reduced-sodium koikuchi regular soy sauce); 65 mg cholesterol; 1.9 g fiber; 215 mg potassium

Fuki to ebi no ohitashi / Japanese butterbur and shrimp marinated in light broth

Colorful coon shrimp (small spot shrimp), a local specialty, paired with fuki Japanese butterbur from our garden. Cooked coon shrimp we bought the other day happened to be inexcusably salty. After wondering if we should just throw them away, I decided to do an experiment, marinating them in lightly seasoned dashi to get rid of excess sodium while flavoring at the same time, a technique that works like magic with smoked salmon. And yes, the rescue effort was a delicious success.

32 calories (1/2 of recipe); 4.8 g protein; 0.1 g fat; 2.0 g carbohydrate; 1.5 g net carbs; 145 mg sodium; 38 mg cholesterol; 0.5 g fiber

Nasu to ebi no karashi-gomaae / eggplant and prawns in Japanese mustard sesame dressing

A great combination of eggplant and prawns for a neat little side dish. Karashi mustard adds just enough bite to spice up rich sesame dressing.

Kabu no ebi-ankake / Japanese turnips with thickened prawn sauce

A very soothing dish. Soft, juicy kabu turnips and naturally sweet prawns make a tender twosome, and the distinctive taste and aroma of mitsuba add just the right accent. Ginger gives a refreshing note.

Ebi to soramame no shiraae / prawns and fava beans in tofu dressing

A golden combination of sweet prawns and softly bitter fava beans dressed with tofu dressing and a hint of sesame for a delightful aroma. 

Ebi no paeriya / paella with prawns

A party paella with botan-ebi spot shrimp at the height of their season! The broth is also made with spot shrimp, infusing the rice with the yummy flavor of shrimp at their best.

Soramame to ebi no kakiage / mixed tempura with fava beans and prawns

Tempura tastes best when made with in-season ingredients. Here is a great example of mixed tempura using fava beans and spot shrimp, both of which have a short season in our area. Bitter, starchy fava beans are a great companion for sweet prawns.

Tofu to soramame, ebi no yuzukosho-itame / stir-fried tofu, fava beans and prawns with yuzukosho

A gentle, mildly sweet yet slightly bitter combination of tofu, prawns and fava beans. The fruity spiciness of yuzukosho works the magic.

Endomame to koebi no sattoni / quick-simmered English peas and shrimp in broth

The fresh spring taste of English peas goes well with the mild note of seafood. Here is a combination with coon shrimp (small version of spot shrimp), a Pacific Northwest local species. The tiny bodies of coon shrimp are packed with delicious flavor, making this simple dish a delight.