08 Sep 2017 in Food Culture
Soup, rice and pickled vegetables first thing in the morning? Japanese breakfasts can be a cultural shock – but they’re among the healthiest in the world.
You’re unlikely to find bread, pancakes or cereal on the breakfast table of a traditional Japanese ryokan. Instead, you’ll sit down to yakizakana, tsukemono and onsen tamago!
To help you make sense of Japan’s morning meal, discover our guide to the main components of a traditional Japanese breakfast:
Steamed rice is a staple of the morning diet, providing plenty of carbs to accompany the rest of the meal.
While miso soup is the standard, you’ll find plenty of regional variety. In the fishing port of Ito, Hoshino Resorts KAI Anjin serves up a morning soup with sea bream broth, salt, soy sauce and ginger.
A great way to start the day with local flavours!
Grilled fish (yakizakana) is a favourite breakfast dish. It’s often served whole – which can make it tricky to eat with chopsticks!
Expect a generous assortment of small dishes filled with treats such as pickled vegetables (tsukemono), dried seaweed (nori)
and vegetable dishes (kobachi) like mushrooms or onions. Egg is also a firm favourite, usually served as onsen tamago, soft cooked and served floating in a dashi-based soy sauce.
No breakfast is complete without green tea!
Green tea is even used to create a delicious aromatic rice soup as part of your breakfast.