Partnership with Cultural Foods and Renal Diets for the Clinical Dietitian

These recipes were adapted with permission from Cultural Foods and Renal Diets for the Clinical Dietitian, developed by Chhaya Patel, M.A., R.D., and Mary Denny, M.S., R.D., in collaboration with the Council on Renal Nutrition, Northern California/Northern Nevada, an affiliate of the National Kidney Foundation of Northern California.

Featured Recipes

Ginger Lemon Red Snapper Fillet

Baked red snapper with lemon, ginger and green onion. Low in sodium, potassium and phosphorus.

 

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Japanese Pork Tofu

A Japanese-style pork and tofu dish with ginger, garlic and reduced-sodium soy sauce. Kidney friendly and flavorful.

 

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Japanese Namasu Cucumber Salad

A crisp Japanese cucumber salad with carrot and red onion. Low in sodium, potassium and phosphorus, and vegan.

 

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Japanese Namasu Sauce

A sweet and tangy Japanese vinegar sauce for vegetables, made with less sugar and naturally low in sodium.

 

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Japanese Beef Sukiyaki

A kidney-friendly Japanese beef sukiyaki with tofu, noodles and vegetables, adapted to be lower in potassium, phosphorus and sodium.

 

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Japanese Nishime

A Japanese simmered vegetable and chicken dish with tofu, mushrooms and ginger-free savory flavors, portioned for a kidney-friendly side dish.

 

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Japanese Bara Sushi

A colorful Japanese mixed sushi rice with carrots, green beans and mushrooms, adapted to be lower in added sugar and kidney friendly.

 

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