Nanbanzuke / deep-fried fish marinated in sweet and sour broth

One of our standard dishes for get-togethers. This is on the mild end, as broth is prepared with rice vinegar and plenty of dashi, making it go well with meals or drinks as well as with both Japanese and non-Japanese dishes. Because of high dashi content, it tastes better from Day 2. Makes a great bento item as well.

1/4 of recipe: 124 calories; 11.9 g protein; 5.9 g fat; 4.5 g carbohydrate; 3.8 g net carbs; 148 mg sodium (with 50% reduced-sodium regular soy sauce); 33 mg cholesterol; 0.7 g fiber

Koebi no mabodofu / mapo tofu with bay shrimp

Very tasty. One of my favorite Chinese dishes from our kitchen, now made to be sodium savvy by tweaking seasoning in the original recipe -- replacing sake with Shaoxing wine, black bean paste with black beans themselves, partially replacing soy sauce with shoyukoji as well as tobanjan with red chili pepper, and adding kurozu brown rice vinegar. While this features bay shrimp, it is also good with ground or finely chopped pork or a combination of pork and beef.

1/4 of recipe:
174 calories; 12.8 g protein; 7.3 g fat; 12.6 g carbohydrate; 11.6 g net carbs; 351 mg sodium (when using 50% reduced-sodium soy sauce and shoyukoji made of reduced-sodium soy sauce); 44 mg cholesterol; 2.0 g fiber

Kyabetsu to kinoko no miso-itame / cabbage and mushroom saute with miso

An easy cabbage saute with shimeji and eringi mushrooms. Tender spring cabbage is complemented by slightly sweetened miso and the spicy punch of taka no tsume red chili pepper.

1/2 of recipe:
46 calories; 2.5 g protein; 1.5 g fat; 7.5 g carbohydrate; 4.5 g net carbs; 129 mg sodium (with reduced-sodium miso; 159 mg with regular miso); 0 mg cholesterol; 3.0 g fiber