Matsutake to kinua no takikomi gohan / steamed rice with quinoa and matsutake

Very rewarding for the cook in the kitchen! Matsutake's deep aroma fills the air as it cooks -- a fragrant reminder of the season.

1/3 of recipe:
145 calories; 3.9 g protein; 1.1 g fat; 29.1 g carbohydrate; 27.5 g net carbs; 62 mg sodium (with 50% reduced-sodium soy sauce; 115-124 mg with regular soy sauce); 0 mg cholesterol; 1.6 g fiber

1/2 of recipe:
217 calories; 5.8 g protein; 1.7 g fat; 43.6 g carbohydrate; 41.2 g net carbs; 93 mg sodium (with 50% reduced-sodium soy sauce; 172-186 mg with regular soy sauce); 0 mg cholesterol; 2.4 g fiber

Konnyaku to daizu no pirikarani / mildly spicy braised konnyaku yam cake and soybeans

The humble pair of soybeans and konnyaku get together for a simple, refined dish. The two ingredients are simmered with minimal seasonings, cooled, cooked again, cooled again, and reheated. The repetition allows both soybeans and konnyaku to absorb full flavoring without being taken over, which is a basic and proven technique for many nimono simmered dishes. Adapted from Tataki Konnyaku to Daizu no Nimono by Takashi Tamura, the owner chef of Tsukiji Tamura in Tokyo.

1/2 of recipe:
138 calories; 10.5 g protein; 6.0 g fat; 9.6 g carbohydrate; 4.0 g net carbs; 86 mg sodium (with 50% reduced-sodium soy sauce; approx. 203-220 mg with regular soy sauce); 0 mg cholesterol; 5.6 g fiber

Kaki to shungiku no shiraae / persimmon and garland chrysanthemum in tofu dressing

A dish for autumn -- juicy, sweet and astringent persimmon paired with garland chrysanthemum, a cold season green with a distinctive taste and aroma. Mild, creamy tofu dressing softens the overall tone, binding the two different characters together. Try this with persimmon that is still crisp -- the contrasting textures add an intriguing twist to this little dish.  

1/3 of recipe:
48 calories; 1.8 g protein; 1.8 g fat; 6.9 g carbohydrate; 8.1 g net carbs; 53 mg sodium; 0 mg cholesterol; 1.2 g fiber 

1/2 of recipe:
72 calories; 2.8 g protein; 2.7 g fat; 10.4 g carbohydrate; 5.8 g net carbs; 79 mg sodium; 0 mg cholesterol; 1.8 g fiber

Kuro ingenmame-iri kinua gohan / steamed rice with quinoa and black beans

Mixing quinoa with rice results in a lighter texture than regular steamed rice while giving a great nutritional boost. Black beans are added below for a nice crunch.

1/3 of recipe:
163 calories; 4.9 g protein; 1.2 g fat; 32.5 g carbohydrate; 29.9 g net carbs; 0 mg sodium; 0 mg cholesterol; 2.7 g fiber

1/2 of recipe:
245 calories; 7.3 g protein; 1.8 g fat; 48.8 g carbohydrate; 44.8 g net carbs; 0 mg sodium; 0 mg cholesterol; 4.0 g fiber

Satoimo to shungiku, age no tonyu misoshiru / soy milk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu

The distinctive aroma and taste of garland chrysanthemum are the perfect counterpoints in this mild, somewhat creamy soup featuring baby taro root. Very nice and warming on cool days.

1/2 of recipe:
96 calories; 5.4 g protein; 3.3 g fat; 9.8 g carbohydrate; 7.8 g net carbs; 199 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 2.0 g fiber

Papurika to hijiki no marine / marinated sweet pepper and hijiki seaweed

Juicy, cheerful sweet pepper is quickly microwaved and marinated with boiled hijiki. The combination of apple cider vinegar and rice vinegar is fruity and mild, making it a good match for non-Japanese meals, too. A great addition as an appetizer or as part of a salad or bento.

1/4 of recipe:
42 calories; 0.9 g protein; 2.2 g fat; 5.5 g carbohydrate; 5.2 g net carbs; 70 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 0.3 g fiber 

Sake to shimeji no takikomi gohan / steamed rice with salmon and shimeji mushrooms

As the weather cools and we enter the season of mushrooms and return of the salmon, takikomi gohan featuring seasonal ingredients really hits the spot.

1/3 of recipe：
235 calories; 9.1 g protein; 3.3 g fat; 39.8 g carbohydrate; 38.9 g net carbs; 88 mg sodium (with 50% reduced-sodium soy sauce; 140 mg with regular soy sauce); 15 mg cholesterol; 0.9 g fiber 

1/2 of recipe：
353 calories; 13.6 g protein; 4.9 g fat; 59.7 g carbohydrate; 58.4 g net carbs; 132 mg sodium (with 50% reduced-sodium soy sauce; 210 mg with regular soy sauce); 23 mg cholesterol; 1.3 g fiber