Hakusai no biitsu-amazu-zuke / napa cabbage marinated in beet sweetened vinegar

Ruby red pickles! Since the sweetened vinegar in which beet slices are marinated is too pretty to throw away after beets are gone ... the thick white section of hakusai napa cabbage is quickly microwaved and marinated in the red vinegar. How simple could it be to add another little color to your table!

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 to okura, myoga no kakiage / mixed tempura with shrimp, okra and myoga ginger buds

A summery marriage of salty sweet shrimp, green okra and refreshing myoga ginger buds! Squeeze lemon over for a light, zesty finish. As deep-frying softens the sharp tang of myoga, this can be a good introductory dish for those who have hesitated to try the spicy little vegetable.

1/2 of recipe:
170 calories; 8.2 g protein; 10.5 g fat; 9.3 g carbohydrate; 7.8 g net carbs; 59 mg sodium; 62 mg cholesterol; 1.5 g fiber

Soramame-dofu / fava bean tofu

A smooth and creamy pudding-like side dish featuring fava beans. This is a seasonal variation of gomadofu, a popular item included in temple meals or set courses at restaurants. While solid molds are more common, using plastic film wrap results in a casual look at the end. The wasabi topping instantly makes this a great companion for a drink, too.

1/3 of recipe:
77 calories; 4.4 g protein; 1.8 g fat; 11.2 g carbohydrate; 10.1 g net carbs; 67 mg sodium (with 50% reduced-sodium soy sauce; 119 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber

Shoga gohan / steamed rice with ginger

What I usually say about dishes using ginger for cold seasons -- ginger warms up your body --  is still true in hot seasons. Overly chilling your body to beat the heat would numb its function. Ginger also has a refreshing taste and aroma, making steamed rice taste light, even served hot. Shoga gohan goes really well with dishes cooked with oil -- either grilled or deep-fried -- or even steamed dishes served with oil-based sauce.

1/3 of recipe:
187 calories; 3.1 g protein; 0.5 g fat; 39.7 g carbohydrate; 39.3 g net carbs; 67 mg sodium; 0 mg cholesterol; 0.4 g fiber

1/2 of recipe:
281 calories; 4.7 g protein; 0.7 g fat; 59.6 g carbohydrate; 59.0 g net carbs; 101 mg sodium; 0 mg cholesterol; 0.6 g fiber

Mijingiri / finely chopping (onion & carrot)

Mijingiri refers to finely chopping vegetables crosswise. A very common technique for onion and other vegetables when making chaahan fried rice or sofrito for sauces and stews of different cuisines.

Tamanegi no mijingiri / finely chopping onion

Some shallow cuts sideways ensure the same small size of onion pieces at the end. 

Shisozu / perilla-infused vinegar

This bright red purple vinegar also takes on the refreshing aroma of akajiso purple perilla leaves. It imparts a soft pink color and soft shiso aroma when used as a replacement for regular vinegar.

Sodium content: 18 mg per 1 tablespoon