Endomame no hisui-bitashi / English peas marinated in light broth

Fresh English peas go into this ohitashi. The peas are very softly flavored here, so they work great as a garnish or as an additional ingredient in a number of dishes. When serving as is, add ginger (julienned, grated or juice) for a refreshing note or use a tiny amount of soy sauce.

Whole recipe (solids): 
117 calories; 8.5 g protein; 0.5 g fat; 19.1 g carbohydrate; 9.7 g net carbs; 31 mg sodium (with usukuchi soy sauce); 0 mg cholesterol; 9.4 g fiber

Dinner, July 7, 2017

We had a decent lunch out at an Italian restaurant. Both of our dishes were pleasantly tasty and not heavy. We were able to finish each portion without feeling stuffed to the gills and were still able to think about what to have for dinner when we left the restaurant. Around here, not feeling overfed after a meal out is amazing.

As we had good news from Tom's doctor and a package from my parents, we decided on an experimental dinner to test dried hotaruika firefly squid (Watasenia scintillans).

• Iri-kurodaizu gohan / steamed rice with roasted black soybeans
• Endomame to satoimo no surinagashi, hotaruika-dashi-jitate / English pea and baby taro soup with firefly squid broth
• Okara tamago to horenso no bataa-joyu itame / stir-fried spinach and egg with soybean pulp, soy sauce butter flavor
• Zukkiini to shiitake, satsumaage, tomato no yakibitashi / grilled zucchini, shiitake mushrooms, deep-fried fishcakes and tomato in light broth

A few days before this year's tanabata Star Festival, one of our wishes came true.

Nasu to soramame, kani no tosazu jure ae / eggplant, fava beans and crab in tosazu jelly dressing

A chilled delight. The jelly dressing provides a cooling, shiny blanket over the mouthwatering combination of eggplant, fava beans and Dungeness crab in season. Prepare goodies ahead of time while the air is still cool if rising temperature is foreseeable -- when feeling exhausted from daytime heat, this refreshing dish will be ready in no time.

1/2 of recipe:
68 calories; 6.8 g protein; 1.2 g fat; 6.9 g carbohydrate; 5.5 g net carbs; 161 mg sodium; 11 mg cholesterol; 1.4 g fiber

Tosazu jure / jelly dressing of sweetened soy sauce vinegar infused with bonito flakes

A jelly dressing for summer. A tiny amount of gelatin turns a common sunomono dressing into a shiny crystal coating that clings to the surface of ingredients.

Whole recipe:
61 calories; 2.8 g protein; 0.0 g fat; 9.1 g carbohydrate; 9.1 g net carbs; 545 mg sodium; 1 mg cholesterol; 0.0 g fiber

1/4 of recipe (for one small side dish serving):
15 calories; 0.7 g protein; 0.0 g fat; 2.3 g carbohydrate; 2.3 g net carbs; 141 mg sodium; 0 mg cholesterol; 0.0 g fiber

Zukkiini no shami-itameni / braized zucchini with dried shrimp

Very aromatic and flavorful, shami dried shrimp instantly transform a simple saute. Soaking shami in water ahead of time as below ensures that zucchini is softly and thoroughly seasoned. If you don't have time to soak or want to enjoy the contrast between tender zucchini and crunchy shami, they can simply be chopped and sauteed. The dish is equally tasty either way. Great with plain steamed rice, and can be served as one of starter dishes with drinks.

1/2 of recipe:
34 calories; 3.7 g protein; 1.2 g fat; 2.7 g carbohydrate; 1.6 g net carbs; 132 mg sodium (with 50% reduced-sodium soy sauce); 24 mg cholesterol; 1.1 g fiber

Dinner, June 16, 2017

One day our friends gave us very crisp, chicory-like mizuna called Mizuna Green Streak, and Tom put some in an omelet the next morning. But we still had plenty, so we got super fresh rockfish from a local fish store and lots of fava beans from another local shop. My menu plan naturally was to enjoy this great food!

• Soramame to sakura ebi no gohan / steamed rice with fava beans and dried shrimp
• Tofu, wakame, usuage no misoshiru / miso soup with tofu, wakame seaweed, thin deep-fried tofu, with daikon radish sprouts
• Menuke no karashiage to mizuna, serori no okaka-ae / deep-fried mustard-marinated rockfish with mustard greens and celery
• Tomato to okura no amazu oroshi-ae / tomatoes and okra in grated radish with sweetened vinegar

429 calories, 515 mg sodium (items on front tray, for me; 566 calories, 612 mg sodium after eating half of remaining fish karashiage)

For Tom, after having another serving of rice and finishing up half of remaining fish karashiage in the serving bowl, the dinner had 778 calories and 731 mg sodium. I knew the number wouldn't be low, as I made takikomi gohan rice cooked with goodies instead of plain rice (virtually zero sodium), but going above 700 mg gave me a minor shock.

Kanso asari gohan / steamed rice with dried clams

Just like dried scallops, dried clams make an aromatic broth by simply soaking them in water. When the rehydrated clams and rehydration water are used to cook rice, you have a very tasty steamed rice. Dried clams have a mellower note compared to fresh, boiled or steamed clams, and it can be a bit overwhelming if you use too many, depending on other ingredients to pair. Below, julienned ginger is added for a refreshing taste to contrast the mellow aroma of clams.

1/2 of recipe:
290 calories; 6.7 g protein; 1.0 g fat; 59.0 g carbohydrate; 58.5 g net carbs; 112 mg sodium (with 50% reduced-sodium soy sauce); 5 mg cholesterol; 0.5 g fiber

1/3 of recipe:
194 calories; 4.4 g protein; 0.7 g fat; 39.4 g carbohydrate; 39.1 g net carbs; 75 mg sodium (with 50% reduced-sodium soy sauce); 4 mg cholesterol; 0.3 g fiber