In Japanese cuisine it is a norm since the dawn of time to have savoury breakfast. This custom must be one of the secrets to Japanese longevity, I guess. For those who stick to the old ways at least.
That being said, traditionally Japanese breakfast consists of steamed white rice, miso soup, a source of protein such as grilled fish, natto or tempeh (both are fermented soy products), or tofu, and various side dishes that are mainly made of pickled vegetables and/or seaweed.
Japanese people also enjoy savoury rice porridge (okayu) for breakfast. For that, leftover steamed rice often comes handy. It is simply made of white rice and water (either cooked fresh or using leftovers) and garnished with scallions, salted salmon, pickled plum (umeboshi), parsley, and shredded nori (kizami nori).
In fact, a bowl of rice is one of the most important parts of Japanese style everyday meals. Particularly for that reason, Japanese households usually have a rice cooker to make their lives a bit easier in terms of cooking.
To be honest, I created this Japanese style porridge bowl before I even researched their traditional breakfast. That being said, I was so proud to discover that using common sense and my own personal preferences, I accidentally came up with a tweaked version of traditional Japanese breakfast porridge.
Source: Japanese Breakfast Porridge Bowl [Vegan] | Nutriplanet
Originally posted 2020-03-02 23:35:49.
Leave a Reply