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The cuisines of the world Japanese breakfast
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1. A general feature of Japanese cuisine
The basis of the diet is rice, fish and soybeans. Vegetables and fish are selected according to seasonality. For centuries, the consumption of mammal meat was prohibited (except for the whale, which was once classified as a fish). Red meat was not allowed to be eaten publicly until after the breakthrough of the Meiji Restoration, which occurred in the second half of the 19th century.2. It's a traditional Japanese breakfast
Traditional Japanese breakfast is very different from what we are familiar with, such as fruit oatmeal, eggs, or toast. Breakfast in Japan is referred to as having several small bowls. Traditional labels say that products should not be included, and people who are faithful to tradition, usually older, may feel disgusted when additives are mixed with rice. The breakfast is more like lunch or dinner and often consists of leftovers from the previous day.3. Specific Japanese breakfast ingredients
Most commonly white, short-grain rice. In many households, prepared in special rice cookers, classically cooked in water or steam. The essence of this ingredient is evidenced by the fact that the word ryż (gohan) is a Japanese synonym for meal.4. Fish
For breakfast, it is usually served in grilled or roasted form. Japanese also eat smoked or canned fish. Most often, salmon or mackerel.5. Eggs
They are also a popular breakfast item in Japan. Most often they serve sown eggs or scrambled omelet called tamagoyaki. For preparing this dish, special rectangular panels have been created that allow the egg to be shaped properly. To make the egg hollow, the eggs are poured through the sitko several times. The flavor can be enriched with dashi or served on a sweet, e.g. with bean paste.6. Fruit and vegetables
usually in the form of salads, e.g. from canned or marinated products. Peking cabbage, green beans, cucumbers, bacon and, of course, vodka are often used.7. That's right
The controversial fermented soybean food has a very distinctive smooth texture and an intense odor. It is sometimes disgusting to tourists, and its tasting is quite challenging. However, it is worth noting the nutritional value of natto. It is a valuable source of protein, vitamins D and K, calcium, iron, magnesium, potassium, and selenium.8. Miso soup
The most common soup for breakfast is made with miso, or fermented soy paste, and dashi, or broth of dried and smoked bonito fish and walnuts. In addition to the soup, tofu, boiled green onion, mushrooms and wakame watermelons are often added. Green tea is usually served hot or cold for breakfast.9. I wonder if anything's changed
In addition to the traditional dishes described above in Japan, rice onion (children's favorite) is served for breakfast, but usually not as sweet, and with preserved vegetables and fish. Sweet meals at the beginning of the day are rarely eaten, and if so, the most commonly chosen additives are bananas, honey or ginger. In Japanese cuisine, Western influences are also visible, from a mixture of Japanese milkshake culture, breadcrumbs, crispy on the outside and meat on the inside.10. What's worth incorporating into your diet?
The Japanese are one of the longest-lived nations and one of those with the lowest incidence of cardiovascular disease. This is due to their healthy lifestyle and diet. A large share of the diet consists of fish, seafood and seafood, and is rarely found in other cuisines. The Japanese diet will provide much less saturated and more polyunsaturated fatty acids such as omega-3s and omega-6s. However, the advantage of Japanese cuisine is the frequent use of fermentation as a way of preserving products.
