Warabi to ebi no nimono / simmered bracken with shrimp

Soy sauce-flavored warabi bracken is paired with softly sweet shrimp. Here, Pacific Northwest coon shrimp add a cheerful color to the dish. To get every last bit of flavor from the coon shrimp, whole shrimp are used below.

Zukkiini no shami-ae / zucchini with Chinese dried shrimp

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

Ohyo no kobujime no temarizushi / mini sushi balls with fresh halibut sandwitched in kelp

Temarizushi, small globes of sushi with assorted ingredients, is another fun way to serve homemade sushi. Here is an example with ohyo halibut made into kobujime. Despite my strong image of temarizushi as being for girls’ parties, this is one of Tom’s current favorite ways to enjoy fresh halibut.

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.

Mentaiko no takikomi-gohan / steamed rice with spicy salted pollock roe

Pale pink colored rice with a mild spicy kick.

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.

Warabi no tamagotoji / bracken with egg in broth

A soupy tamagotoji with somewhat strong-flavored bracken coated with egg.