Kuzukiri to daikon, kani no sarada / kudzu arrowroot starch noodle, daikon radish and crabmeat salad, with citrus-flavored soy sauce dressing

Cold, clear kudzu noodles have a pleasant slippery and chewy texture. The soft spiciness of fresh julienned daikon radish adds a refreshing punch, while local Dungeness crab works as an accent in the dish. Versatile citrus-flavored soy sauce dressing ties everything together.

1/2 of recipe:
100 calories; 5.6 g protein; 1.2 g fat; 15.8 g carbohydrate; 15.5 g net carbs; 198 mg sodium (with ponzujoyu made with 50% reduced-sodium soy sauce); 20 mg cholesterol; 0.5 g fiber

Ebi-shinjo to yasai ribon no nabe / hot pot with prawn-fish dumplings and vegetable ribbons

Vegetable ribbons and fluffy prawn-fish dumplings turn regular nabe hot pot into something special. Put prawn-fish dumplings in the nabe first, as they taste richer as they cook with other ingredients.

1/2 of recipe:
525 calories; 32.5 g protein; 14.8 g fat; 61.5 g carbohydrate; 59.9 g net carbs; 502 mg sodium (with 50% reduced-sodium soy sauce for both broth and ponzujoyu; 743 mg with regular soy sauce); 179 mg cholesterol; 7.6 g fiber