Tired of eating the same thing for breakfast all the time? Switch up your breakfast routine with something new and exciting. For a breakfast that’s healthy, full of protein, and great for your digestion, try eating Japanese style!

The Difference Between American and Japanese Breakfasts

American and Japanese breakfasts differ in both content and portion size. The typical American breakfast has very large serving sizes and is loaded with sugar and fat. Japanese breakfasts are usually served in smaller portions, with a variety of different foods.



Fermented Foods

In the traditional Japanese breakfast, fermented foods such as miso, soy sauce, vinegar, pickled vegetables, and natto (fermented soybeans) have been staples since ancient times. These foods aid in digestion and some are thought to be medicinal.

Common Dishes

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Natto- Fermented soybeans. When eating, place in a bowl and season with soy sauce. Add various toppings and stir well. Place on top of steamed rice.
Nori- Dried seaweed. Dip a strip of nori in soy sauce and roll some rice with it. Seasoned nori called ajitsukenori can be bought in Asian grocery stores.
Tamagoyaki- Rolled omelette. Grated daikon radish is often served on the side.
Tsukemono- Pickled vegetables. Also umeboshi, pickled plums, are often served.
Miso Soup- Includes tofu, chopped green onion, wakame seaweed, and more.

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How To Make A Delicious Japanese Breakfast

Make your dishes beautiful, colorful, flavorful, and easy to eat. In your miso soup, start with something like white tofu or daikon radish. Then enhance and brighten the color with some carrots, red pepper, and a few green herbs.




Check out this recipe for tamagoyaki (rolled omelette):

• 4 eggs
• 1/4 tsp salt
• 1/4 tsp soy sauce
• 1 Tbsp Mirin (or 1/4 tsp sugar)
• 1 tsp oil
1. Mix eggs, salt, soy sauce and Mirin in a bowl.
2. Heat a pan at medium high temperature and add oil. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)
3. Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
4. Repeat adding egg to the pan and rolling back and forth until the egg is used up.
5. Remove from the pan and cool for 3-4 minutes.
6. Slice the ends of the log off and then slice the log into 1/2″ pieces. You should see a nice spiral pattern in the cross section of the egg. [/one_half]