The okayu porridge on difficult starts of the day People also tend to replace it by coffee or a glass of orange juice. Well-known for its many benefits for health, starting from its antioxidant properties, it is ideal to re-hydrate after a night of sleep. Green tea is traditionally served at breakfast. It is often topped with diced tofu or wakame seaweed. Light, rich in nutrients, not very salted, the miso soup quenches and warms in winter. A small green salad can be served in addition to the pickles and vegetables. The vegetables can be pickled, marinated or fermented, and the most frequently used are daikon white radish, cucumber, lotus root, ume plum, cabbage or ginger. The Japanese condiments named tsukemono (漬物) are rich in vitamins and, like rice, are served at all meals. Meat is also served occasionally, such as karaage fried chicken or small pork sausages, however their fat content makes them less dietetic. Various dishes are used to add proteins in the Japanese breakfast, most of the time egg omelet and grilled fish (salmon and mackerel are the favorites), and sometimes raw fish served in sashimi.
#Breakfast conji can full#
Rice is served unflavored at breakfast, but it can be seasoned with a raw egg and sprinkled with furikake (ふりかけ) when eaten in a tamago kake gohan (卵かけ御飯), or with natto (納豆), fermented soybeans full of vegetal proteins and very good for the health, but with a quite unique texture and taste. Like bread in Western countries, rice is a base ingredient of Japanese cuisine and is eaten at each meal. Japanese rice is rich in carbohydrates and in starch, and therefore in slow-release carbohydrates. We have listed the staple ingredients of breakfast in Japan. Each portion is relatively small to favor variety in the meal and small quantities. The Japanese breakfast is made following the rules of the aesthetical traditional kaiseki cuisine and comprises several dishes served in various table wares. The authentic recipe includes several essential nutrients, such as: The meal is nonetheless delicious and appetizing, but requires a certain amount of preparation and above all the capacity and desire to eat rice and fish shortly after waking up! Ingredients that are too fat and therefore too difficult to digest are avoided, while slow-release carbohydrates and vitamins are preferred. The first meal of the day in Japan also has the advantage of being balanced and wholesome. Nowadays’ dietetics and healthy food trends consider this tradition a good practice and the Japanese breakfast illustrates the well-known saying: "Eat breakfast like a king, lunch like a prince, and dinner like a pauper". The day begins early in the Land of the Rising Sun, so the Japanese developed the habit of eating enough in the morning to have their energy fueled at least until lunch time. Like its British counterpart, the typical Japanese breakfast is rather hearty and salty.
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