Explore a traditional Japanese breakfast

31/07/2019 1.573 3.75/5 trong 4 rates

A traditional Japanese breakfast is likely different from any other kind of breakfast you'll ever experience. It consists of foods that make up a complete meal that one could conceivably enjoy at lunch or dinner.

This is perhaps the quintessential traditional Japanese breakfast. It fits into the rice-based category, and it typically includes a variety of healthy, savory side dishes. 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 which usually consist of vegetables), and a green salad.

What dishes are included in?
The typical servings include miso soup, fermented soybeans (natto), grilled fish, some pickled vegetables and a small salad. They are usually based on rice, accompanied by several distinct additions (umeboshi). There is always one hot dish (miso). Every dish is served in a separate bowl, which is placed on a special breakfast tray. Meals are always eaten with traditional Japanese chopsticks (in restaurants and hotels cutlery can be served as well). Additions to hot dishes include umeboshi, natto (fermented soybeans) and marinated vegetables, which are often served in sour seasoning. Fruit, noodles, and salads are also present on Japanese tables. The food is accompanied by cold green tea.
Gohan (Steamed Rice)
Plain steamed rice, either white rice (hakumai) or brown rice (genmai), is an essential dish that accompanies the proteins and side dishes of breakfast, and should definitely be included.
Miso Shiru (Miso Soup)
A bowl of miso soup is another integral part of a Japanese style breakfast. It is made by dissolving miso paste in fish stock and adding additional ingredients such as wakame seaweed, green onion and tofu.
Natto (Fermented Soybean)
Natto that is fermented soybean with taste is very distinctive, rarely appreciated by tourists. The characteristic, intensive smell and the chewy and viscous consistency are not particularly aesthetic. Still, the dish is tremendously popular with the Japanese. In the past, the opinions in this respect used to be divided: the Kanto community enjoyed natto, while the Kansai did not like it. Due to its nutritional values, fermented soybean is served increasingly often.
Yakizakana (Grilled Fish)
Fish is a very popular breakfast protein and is either broiled 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), but any favorite type of fish may be enjoyed for breakfast.
Tsukemono (Pickled Vegetables)
An assortment of pickles accompanies breakfast. Among the most common varieties of pickles for breakfast are pickled daikon (takuan) and pickled plums (umeboshi).
Nori (Seaweed)
Dried and seasoned 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 plate of soy sauce and then wrapped with rice. Seaweed with rice is often commonly enjoyed for breakfast.
Tamago (Egg)
Eggs are usually served either fried or as onsen tamago, i.e. boiling at about 65 degrees Celcius (preferably in natural hot spring water), resulting in a creamy, partially set white and just thickening yolk. Onsen tamago are flavored with fish stock and a little bit of soy sauce.
Green Tea
A cup of hot green tea is the standard drink served at breakfast.

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Explore a traditional Japanese breakfast

What dishes are included in?

Gohan (Steamed Rice)

Miso Shiru (Miso Soup)

Natto (Fermented Soybean)

Yakizakana (Grilled Fish)

Tsukemono (Pickled Vegetables)

Nori (Seaweed)

Tamago (Egg)

Green Tea

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