Traditional Japanese Breakfast – Simplicity, Balance, and Freshness

Experience the taste of a Japanese morning — a light, balanced, and umami-rich Japanese breakfast made up of a few simple yet perfectly harmonized dishes: rice, miso soup, grilled fish, vegetables, and small side dishes. It’s the ideal way to start your day with calm energy and nourishment.

Japanese Rice (Gohan)

Ingredients:
• 125 ml sushi rice (washed)
• 125 ml water

Preparation:
Place the rice and water in a small pot, cover with a lid, and bring to a boil over high heat. Once boiling, reduce to low heat and simmer for 15–20 minutes. Remove from heat and let it steam, covered, for another 15–20 minutes.
Fluff gently and serve as the base of your breakfast.

Miso Soup (Miso Shiru)

Ingredients:
• 1–2 tsp miso paste
• 250 ml dashi broth (made from kelp or bonito flakes)
• wakame seaweed (optional)
• tofu (optional)

Preparation:
Heat the dashi in a small saucepan. In a separate bowl, dissolve the miso paste with a bit of the hot broth until smooth, then return it to the pot.
Stir gently — do not bring to a boil.
You may add tofu cubes and wakame seaweed if desired.

Shio Koji Salmon (Koji Salmon)

Ingredients:
• 150–200 g salmon fillet
• 1 tbsp shio koji paste

Preparation:
Rub the salmon fillet with shio koji and marinate it in the refrigerator for 1–2 days.
Before cooking, remove the excess marinade and pan-fry the salmon over medium heat until the flesh flakes easily.

Green Beans Goma-ae

Ingredients:
• 60 g fresh green beans
• 1 tbsp ground sesame seeds
• 1 tsp soy sauce
• 1 tsp sugar
• a pinch of salt

Preparation:
In a bowl, mix sesame seeds, soy sauce, sugar, and salt until a thick paste forms.
Steam the green beans until tender, drain, and rinse briefly with cold water.
Toss the warm beans in the sesame dressing and serve as a side dish.

Tips:

• Want to enrich your breakfast? Add tsukemono pickles, a serving of natto (fermented soybeans), or a cup of sencha green tea.

• Mix and match — one day enjoy shio koji salmon, another day a boiled egg, or fresh fruits with vegetables dressed in goma-ae.

• Freshness is key in Japanese cuisine — the simpler the dish, the more important the quality of your ingredients.