Daizu moyashi no misoshiru / miso soup with soybean sprouts

Daizu moyashi become somewhat sweet from sauteing and simmering while covered. Sauteing with sesame oil adds a soft rich taste, which is countered by a sprinkle of straightforwardly spicy ichimi chili pepper at the very end.

Niboshi dashi / dried young sardine stock

For many families, dashi made with niboshi dried young sardines is essential for their everyday miso soup. Niboshi give a deep flavor and gentle punch to the stock. There are two main ways of preparing niboshi dashi. One is to remove the sardines’ heads and bellies, toast on low heat and then simmer for some time. The other is to soak whole niboshi in cold water overnight. The latter method results in a lighter taste. Outlined below is the “toast and simmer” version.

Ingen to satsumaage no nimono / green beans and deep-fried fishcakes simmered in broth

The “green” taste of ingen green beans is highlighted by the soft, somewhat sweet taste of satsumaage. This is on the strong end of flavor, and a small amount makes a satisfying companion for rice or drinks.

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.