All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2017-09-07

Satsumaimo no taruto / sweet potato tart

A very easy and delicious tart with satsumaimo sweet potato. One of our favorites for fall, it tastes like a rich sweet potato pudding.



Whole tart:
1,114 calories; 12.6 g protein; 66.4 g fat; 96.2 g carbohydrate; 80.7 g net carbs; 47 mg sodium; 131 mg cholesterol; 10.0 g fiber

1/8 slice:
139 calories; 1.6 g protein; 8.3 g fat; 12.0 g carbohydrate; 10.1 g net carbs; 6 mg sodium; 16 mg cholesterol; 1.3 g fiber

2017-09-04

Guriin oriibu no chuuka-aji / Chinese-flavored green olives

An experiment on simultaneous desalination and flavoring with a Chinese taste. Instead of adding salt to water to draw out the excess sodium of olives, I used shaoxing wine along with a couple of Chinese spices. As hoped, finished olives have very mild saltiness while imparting soft spiciness from Sichuan peppercorns and deep aroma of star anise. They work great as a Chinese pickle substitute.


2017-08-29

Tosho chaamen / dao xiao chao mian / fried hand-shaven noodles

A cheater version of hand-shaven noodles made with a peeler, and stir fried with an assortment of goodies. Noodle dough is basically the same as teuchi udon handmade wheat noodles but uses less water, which makes the dough prep a bit more time consuming (dry and wet ingredients need to rest together longer before kneading). Less water in turn ensures easy shaving and cooking at the end. While any goodie works great in this noodle dish, dried shiitake mushrooms with their deep flavor and aroma function like underlying seasoning to bind everything together. Very tasty and satisfying.



1/2 recipe: 
596 calories; 26.6 g protein; 15.0 g fat; 85.8 g carbohydrate; 73.1 g net carbs; 595 mg sodium (with 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 226 mg cholesterol; 6.1 g fiber

2017-08-27

Somen no tsuketsuyu, goma-aji / sesame-flavored dipping sauce for thin wheat noodles

Ground toasted sesame seeds and chili bean sauce make this somen noodle dipping sauce taste richer and more satisfying. Great cold or hot.



1/4 of recipe (dipping sauce only):
54 calories; 2.2 g protein; 3.0 g fat; 3.4 g carbohydrate; 2.4 g net carbs; 228 mg sodium (with 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 0.7 g fiber

1/3 of recipe (dipping sauce only):
72 calories; 2.9 g protein; 4.0 g fat; 4.5 g carbohydrate; 3.6 g net carbs; 304 mg sodium (with 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 0.9 g fiber

Whole recipe (dipping sauce only):
216 calories; 8.7 g protein; 11.9 g fat; 13.5 g carbohydrate; 10.7 g net carbs; 913 mg sodium (with 50% reduced-sodium soy sauce and shoyukoji made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.8 g fiber

2017-08-24

Momo daifuku / soft rice cake with peach and sweetened bean paste

A fruity rice cake with a juicy filling. Pickled ginger added to the bean paste accentuates the sweetness of fresh peach. Best chilled on Day 1. Tom's current favorite (after learning that "momo" meant the fruit, not our cat, which happens to be named "Momo").



One daifuku cake (1/4 of recipe):
111 calories; 2.2 g protein; 0.1 g fat; 27.7 g carbohydrate; 25.9 g net carbs; 4 mg sodium; 0 mg cholesterol; 1.8 g fiber

2017-08-22

Benishoga / red pickled ginger

Unlike the bright red of store-bought pickled ginger, benishoga takes on a pinkish hue when made at home in the traditional way. It is as easy as getting rid of the excess moisture of ginger by salting or drying it, and marinating in brine produced by plums during the umeboshi-making process.

Below, shinshoga [new crop ginger] is sun-dried and soaked in the brine of anzuboshi pickled apricots. The finished benishoga offers a combination of flavors: softly salty, sharp, spicy and even fruity.


Whole recipe (56 g solids)
27 calories; 0.8 g protein; 0.3 g fat; 5.9 g carbohydrate; 4.0 g net carbs; 231 mg sodium; 0 mg cholesterol; 1.9 g fiber

2017-08-20

Tomato to myoga no ponzujoyu-ae / tomato and Japanese ginger buds in citrus soy sauce

A quick small salad for summer. Ingredients are flavorful reminders of the season and naturally go well together. This can be made rich, strong or light, depending on when and where oil is added.



1/2 of recipe:
21 calories; 0.7 g protein; 0.6 g fat; 4.0 g carbohydrate; 3.0 g net carbs; 14 mg sodium (with homemade ponzujoyu made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.0 g fiber