The Ultimate Guide To Japanese Breakfast Foods

When most people think of Japanese food, they probably think of sushi or ramen. While it may not be as world-famous, breakfast also is an important part of Japanese cuisine. Japanese breakfasts are most commonly made at home, so they don't tend to be found on restaurant menus. However, some people — such as those who stay at a Japanese inn called a ryokan or a family-run home called minshuku — have the chance to be served a Japanese breakfast. 

This meal is usually made up of savory foods, making it a comforting start to the day. Japanese breakfast also utilizes an idea called ichiju sansai, which means "one soup, three sides." Per this idea, Japanese breakfasts usually consist of four dishes. But this can vary. 

Another important characteristic of Japanese cuisine — including Japanese breakfast — is the use of local foods and seasonal produce. This means that a breakfast served in a city like Osaka is going to be different from one served in Kagoshima. But this variety makes things all the more enjoyable. 

Miso soup is known for being a warm, savory dish. But in addition to being comforting, it's also somewhat nutritious. Its healthful properties include the presence of B vitamins and protein in each serving, according to WebMD. However, miso soup is often prepared with quite a bit of sodium, so it's best enjoyed in moderation. 

Miso soup is served throughout the day in Japanese cuisine. It has long been considered a breakfast food, though — there are even reports of samurai eating it for the first meal of the day. It is commonly presented as a starter course.

In Japanese homes, miso soup is usually made from scratch. But don't be too alarmed, this recipe is pretty simple and only requires a handful of ingredients. One of them is miso paste. This component is made from fermented soybeans. It comes in several varieties, including light, white, and red miso. The soup's broth comes together using foods like dashi, a type of fish stock. Other ingredients like scallions or tofu may also be added to miso soup. 

Natto is another Japanese breakfast dish that is traditionally eaten with rice. You wouldn't expect as much based on its intense smell, but natto's taste isn't that strong. When eaten with rice, the flavor is made milder. Of course, Japan isn't the only country with strong-smelling foods. In Italy, there is gorgonzola cheese. In China and Taiwan, there is the appropriately-named "stinky tofu." The smell of natto is too much for some people. However, there are other reasons to consider trying it. 

This breakfast food is also considered nutritious. According to Farmer's Almanac, it is high in several vitamins and minerals. Natto contains particularly high levels of vitamin K2. Consuming this nutrient may be beneficial to one's bone and heart health. Natto is also a fermented food made from soybeans. This means it contains probiotics, which are known for their numerous health benefits. According to Healthline, some of these are improvements to digestion, mental health, and the immune system.

Eggs are a popular breakfast food in countries all over the world. Japan is no exception. One famous Japanese egg dish is tamagoyaki. It is made from beaten eggs seasoned with soy sauce and mirin (a type of sweet rice wine used for cooking). During preparation, the eggs are gently cooked and not allowed to turn brown. Then, the fluffy omelet is carefully folded into a rectangular block. Just before serving, the omelet is sliced into small pieces. Sometimes, tamagoyaki is also used as a sushi filling. 

Another popular Japanese egg dish is onsen tamago. Like some of the aforementioned dishes, this food is often a part of breakfast at Japanese inns. It consists of a boiled egg. In making onsen tamago, the egg is cooked low and slow, giving it a softer finished texture. During breakfast, these eggs are served with soy sauce, dashi stock, and mirin. 

Okayu is a type of rice porridge that has been around for approximately 1,000 years. It's similar to the Chinese dish congee. In the Kanto region of Japan, okayu is treated like American chicken soup and served to the sick. But in the Kansai region — which is home to cities like Osaka — okayu is a common breakfast food. 

This porridge is prepared in a clay pot called a donabe. A mixture of around five parts water and one part rice is added. This mixture is simmered until the dish reaches a smooth consistency. Sometimes, toppings such as herbs are added. Finally, the dish is served in a bowl and eaten with a large, ceramic spoon called a renge.

Zosui is a dish similar to okayu. Instead of water, it's made with dashi, a stock usually made from kelp. Ochazuke is a similar dish, made from tea and rice. You can finish this dish with toppings like salmon, umeboshi, salted cod roe, or even Korean kimchi.

It is believed that onigiri has been a part of Japanese cuisine for around 2,000 years. Many of the onigiri recipes enjoyed centuries ago are still enjoyed today, like onigiri with umeboshi. This food was reportedly eaten by samurai during Japan's Kamakura period. The name onigiri is an umbrella term used for many rice-based Japanese snacks.

This portable rice ball dish is one you could consider the sandwich of Japan. You can easily make onigiri at home, or find prepared versions in stores. Also, like sandwiches, onigiri works great as a grab-and-go type of food. This Japanese breakfast dish consists of rice, a filling, and a wrapper of nori (seaweed) sheets. Foods like tuna, mentaiko (spicy fish roe), and salmon are commonly used for onigiri filling. This food can also be eaten as a sit-down meal, where it goes well with a bowl of miso soup and pickled vegetables. 

Kobachi is an umbrella term indicating a variety of side dishes sometimes served as part of a Japanese breakfast. This is fitting since the term kobachi means "small bowl." Hiyayakko is an example of one type of kobachi. It consists of a block of cold tofu seasoned with soy sauce, ginger, spring onions, and more. The type of tofu used for this dish is silken tofu. It has a faintly nutty flavor and a smooth texture that is similar to yogurt. 

There are also several kobachi dishes made from vegetables. When prepared, some of the dishes are cooked to follow the style of a particular Japanese region. They are also driven by the seasons. These dishes are usually cooked through steaming. However, they could also be sautéed or served raw. These vegetable dishes are strategically chosen and prepared so that they will go well with rice.