Traditional Japanese breakfast
A traditional Japanese breakfast is probably unlike any other breakfast you’ve ever had. It consists of foods that make up a complete meal that could conceivably be enjoyed for lunch or dinner.
Traditional Japanese breakfast
A traditional Japanese breakfast is probably unlike any other breakfast you’ve ever had. It consists of foods that make up a complete meal that could conceivably be enjoyed for lunch or dinner. It’s a healthy breakfast that will satisfy and energize you.
The Japanese have always placed great importance on food. Drawing on the Eastern philosophy that our bodies rise with the sun, we should start our first meal of the day with nutritionally complete foods. A good breakfast helps fuel our energy, regulate our blood pressure, and prepare us mentally and physically for the day.
Typically, a traditional Japanese breakfast consists of steamed rice, miso soup, a protein such as grilled fish, and various side dishes. Familiar side dishes may include tsukemono (Japanese pickles), nori (dried seasoned seaweed), natto (fermented soybeans), kobachi (small side dishes that usually consist of vegetables), and a green salad.
One of the joys of traveling is experiencing local cuisine, flavors and textures that are different from what we eat in our home countries. Japanese cuisine is something not to be missed. Washoku (traditional Japanese cuisine) was registered by UNESCO as an intangible cultural heritage in 2013, and for good reason. The way ingredients are selected, prepared, and combined has been passed down through generations and reflects the worldview of the locals.
Here are the most typical products that make up traditional Japanese cuisine
Steamed rice (Gohan)
Plain steamed rice, whether white rice (hakumai) or brown rice (genmai), is an essential accompaniment to breakfast proteins and sides, and should definitely be included.
Miso soup (Miso Shiru):
Miso soup is a traditional Japanese soup made from fermented soybean paste (miso) and dashi broth. Familiar ingredients include tofu, chopped green onion, wakame seaweed, aburaage (fried tofu), Japanese mushrooms, clams, or other seasonal ingredients. Made-from-scratch miso soup (paste and dashi broth) is common in Japanese households, but pre-seasoned dashi-infused miso paste (just add water), as well as instant miso soup packets (available in both dry and wet) for individual use, are also readily available for sale.
Fermented soybeans (Natto):
Natto is served over steamed rice, and this natto rice dish is considered a high-protein Japanese breakfast staple. It is a rustic dish of fermented soybeans characterized by a strong aroma and slimy texture. It is seasoned with soy sauce, along with optional ingredients such as dried bonito shavings (katsuobushi), chopped green onions, spicy mustard (karashi), sliced dried and seasoned seaweed (kizaminori), or other seasonings. Packaged natto is available in the refrigerated section of Japanese and Asian grocery stores.
Grilled fish (Yakizakana):
Fish is a popular breakfast protein and is either baked in the oven or quickly cooked in a pan. It is often seasoned simply with salt, and salmon is a favorite for Japanese breakfasts. Another popular fish is dried horse mackerel (aji) or even mackerel, but any favorite type of fish can be enjoyed for breakfast.
Pickled vegetables (Tsukemono):
Tsukemono is a staple in Japanese cuisine as it is meant to accompany any type of rice dish. A popular type of tsukemono is pickled plum, known as umeboshi. It pairs well with both steamed rice and rice porridge. A wide assortment of pickles is available in the refrigerated section of Japanese and Asian grocery stores.
Dried and seasoned seaweed (Nori):
Seasoned dried seaweed (ajitsuke nori) is also a staple in Japanese cuisine as it is meant to be eaten with steamed rice. Because it is seasoned, it can be enjoyed as is, with rice, but it can also be dipped in a small dish of soy sauce and then wrapped in rice. Seaweed with rice is often enjoyed for breakfast.
Vegetable side dishes (Kobachi):
Vegetables are also common in Japanese breakfasts. They are usually small portions and these types of small dishes (not limited to vegetables only) are known as kobachi. In addition to pickles and seaweed, both cooked vegetables and fresh salads can be included in a traditional Japanese breakfast.
There are carbs, proteins, fibers, omega 3, calcium, iron, vitamins, probiotics, all in one meal! Isn't this the most satisfying breakfast you can start your day with?