Moyashi to kamaboko, burokkorii no kuki nibitashi / bean sprouts, fishcake and broccoli stems simmered in light broth

Make this and see if others can tell what the light green vegetable is. Juicy and crisp like asparagus, broccoli stems are great in any dish. With the addition of moyashi bean sprouts, this nibitashi has a pleasant texture you can sink your teeth into. As with other moyashi dishes, this also takes just a few minutes once you start cooking. Quick, easy, and tasty.

Chirimushi / steamed fish, tofu, vegetables and mushrooms, with citrus-flavored soy sauce

A very light main dish with white fish, tofu and vegetables served with ponzujoyu citrus-flavored soy sauce. Great when you want something gentle that has a refreshing taste.

Ponzujoyu / citrus-flavored soy sauce (quick version)

Homemade ponzujoyu (ponzu shoyu) can be as simple as mixing soy sauce, rice vinegar and citrus juice. Using a few kinds of citrus juice significantly improves the flavor.

18 calories per 2 tbsp (1/6 of recipe); 1.3 g protein; 0 g fat; 2.8 g carbohydrate; 2.8 g net carbs; 461 mg sodium (with 50% reduced-sodium soy sauce; 917 mg with regular soy sauce); 0 mg cholesterol; 0 g fiber

Kabocha to shimeji no misoshiru / miso soup with kabocha pumpkin and shimeji mushrooms

Kabocha's sweetness and shimeji's earthy note come together for a mild yet complex miso soup.

Karei no nitsuke / sole simmered in reduced broth

A typical dish for many families, and perhaps the top dish in my mom's fish repertoire. Great as part of a meal and with sake.

174 calories (1/2 of recipe); 23.5 g protein; 1.4 g fat; 13.2 g carbohydrate; 10.0 g net carbs; 444 mg sodium (with 50% reduced-sodium soy sauce; 786 mg with regular soy sauce); 52 mg cholesterol; 3.2 g fiber (see Notes on sodium figures)

Moyashi to atsuage no nibitashi / bean sprouts and deep-fried tofu in broth

An easy, warm side dish with the contrasting textures of soft atsuage and crispy moyashi.

Kani, shungiku, yurine no kakiage / mixed tempura with crabmeat, garland chrysanthemum and lily bulb

Crab and shungiku chrysanthemum are a classic combination, as are crab and yurine lily bulbs. Using both shungiku and yurine to complement the crab makes for yummy pieces of kakiage. Dip them in warm tentsuyu, and savor the outstanding aroma, flavor and texture.