Petoraaru karei to edamame no myoga-mushi-zushi / steamed sushi with petrale sole and edamame, wrapped in myoga ginger leaves

If you have access to fresh myoga leaves, try them as wrappers. A somewhat intense, refreshing aroma stimulates your senses as you unwrap packets at the table. Below is an example with steamed sushi.

1 packet:
114 calories; 6.0 g protein; 0.8 g fat; 19.3 g carbohydrate; 18.9 g net carbs; 59 mg sodium (with sushizu made with shiokoji & ponzujoyu made with 50% reduced-sodium soy sauce; 210 mg with store-bought sushizu & ponzujoyu); 10 mg cholesterol; 0.4 g fiber

Okara to kinoko-iri kabocha no korokke / pumpkin croquettes with soybean pulp and mushrooms

Savory and sweet pumpkin croquettes. Sauteed enoki and eringi mushrooms are added for a slightly earthy, deep taste and aroma, which nicely disguises the low sodium content of the dish. The deep-fried version with crispy panko bread crumbs is quite satisfying even when eating only one or two pieces. The baked version tastes light and significantly cuts down the amount of oil and calories. The baked version involves a bit of a process to prepare panko, but it can be done ahead of time.

Deep-fried version (1/2 of recipe):
391 calories; 6.5 g protein; 26.4 g fat; 32.9 g carbohydrate;  25.0 g net carbs; 90 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 7.9 g fiber

Baked version (1/2 of recipe):
202 calories; 6.5 g protein; 6.0 g fat; 32.9 g carbohydrate; 25.0 g net carbs; 90 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 7.9 g fiber

Kyuri to kinshitamago no osuimono / clear soup with Japanese cucumber and julienned egg crepe

A pleasant soup with julienned cucumber and egg crepe that goes well with somewhat heavy, substantial dishes. Kinshitamago below is made by microwaving for easy preparation. Once the cucumber and egg crepe are cut, this soup can be made very fast. Sound good? For the best outcome, make sure to have other dishes nearly ready when you start making this soup so that it can be served hot with vivid green cucumber.

1/2 of recipe:
54 calories; 4.3 g protein; 2.7 g fat; 2.6 g carbohydrate; 2.2 g net carbs; 253 mg sodium; 107 mg cholesterol; 0.4 g fiber

Karashi mayoneezu doresshingu / mustard mayonnaise dressing

An easy dressing for a small salad. Loosening mayonnaise with dashi while adding aromatic soy sauce is my favorite basic dressing for fresh greens, especially finely julienned cabbage that accompanies pan-fried or deep-fried dishes.

1/2 of recipe:
8 calories; 0.2 g protein; 0.7 g fat; 0.2g carbohydrate; 0.2 g net carbs; 34 mg sodium (with 50% reduced-sodium soy sauce; 49 mg with regular soy sauce); 2 mg cholesterol; 0 g fiber

Masuzushi / pressed salmon sushi wrapped with bamboo leaves

A specialty of Toyama, my hometown prefecture, this pressed sushi with masu salmon is wrapped in bamboo leaves and comes in a magewappa round wooden container. It has also been a favorite ekiben (lit. train station bento) of Toyama since 1912, and is a popular souvenir with tourists and business travelers. Masuzushi is traditionally made with sakura masu (Oncorhynchus masou) that come back to the main river running through the prefecture to the Sea of Japan, and more than a dozen long-established masuzushi specialty shops are found near the river off the city center even today. Each shop's masuzushi has slightly different characteristics, and many locals have their favorite shop. Salmon is first treated with salt and then sugar and vinegar, and finally assembled with sushi rice and bamboo leaves. Yet the sushi is not ready for consumption at this point, as it must be pressed for hours to achieve the delicate blend of taste, aroma and texture.

The recipe below is my most successful attempt so far to recreate the masuzushi from a shop I like in Toyama. I use a stainless flour sifter and pie mold bottom as a magewappa substitute, and dried bamboo leaves for chimaki zongzi as a substitute for fresh bamboo leaves.

Whole recipe: 
1,139 calories; 58.5 g protein; 10.4 g fat; 187.0 g carbohydrate; 185.5 g net carbs; 354 mg sodium (with shiokoji salted rice malt for sushi rice; 674 mg with kosher salt for sushi rice); 99 mg cholesterol; 1.5 g fiber

1/4 of recipe:
285 calories; 14.6 g protein; 2.6 g fat; 46.7 g carbohydrate; 46.3 g net carbs; 88 mg sodium (with shiokoji salted rice malt for sushi rice; 169 mg with kosher salt for sushi rice); 25 mg cholesterol; 0.4 g fiber

Daikon no shiso-amazu-ae / daikon radish with sweetened perilla-infused vinegar

Very light and pleasant. This dish takes full advantage of the pretty color and refreshing taste and aroma of perilla-infused vinegar, making it a nice refresher between strong-flavored food. Allow enough time to draw out excess water from daikon slices and again for the slices to sufficiently take on the taste of dressing after mixing.

1/2 of recipe: 
24 calories; 0.6 g protein; 0.1 g fat; 5.4 g carbohydrate; 3.9 g net carbs; 59 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/3 of recipe: 
16 calories; 0.4 g protein; 0.1 g fat; 3.6 g carbohydrate; 2.6 g net carbs; 29 mg sodium; 0 mg cholesterol; 1.0 g fiber

Fubaagu no shisomaki / small gluten cake burgers wrapped with perilla leaves

Tasty small burgers made with fu gluten cakes, an important source of protein in temple vegan dishes for more than a century! Gobo burdock root and eringi king oyster mushroom add a nice depth to the taste and some crunchiness to the texture, helping to create a mild and light yet quite substantial dish. Make extra or save some for bento lunch the next day. 

1/2 of recipe:
181 calories; 11.6 g protein; 5.9 g fat; 19.6g carbohydrate; 16.5 g net carbs; 204 mg sodium (with 50% reduced-sodium soy sauce; 321 mg with regular soy sauce); 107 mg cholesterol; 3.1 g fiber

1/3 of recipe:
121 calories; 7.3 g protein; 3.9 g fat; 15.7 g carbohydrate; 13.6 g net carbs; 136 mg sodium (with 50% reduced-sodium soy sauce; 214 mg with regular soy sauce); 71 mg cholesterol; 2.1 g fiber