It’s often mixed with rice, egg, mustard, soy sauce, or other condiments.
Natto is a funky and unique fermented soybean dish.
Sliced green onion
Miso soup is versatile with common additions like:
Miso soup (miso shiru) is the most popular choice, simply prepared with miso (fermented soybean paste) and dashi broth.
Oily fish such as salmon or mackerel are popular choices, often simply prepared by a salting, then broiling or grilling on each side.
Grilled or pan-cooked fish (yakizakana) is commonplace at the Japanese breakfast table.
Pickled daikon (fukujinzuke)
Simple side dishes (kobachi) of steamed vegetables, seas greens and cucumber or cabbage salads.
Pickled plums (Umeboshi)
Pickled vegetables (tsukemono)
Common vegetables include:
VEGETABLES AND SALADS
Ground sesame seeds
Unseasoned roasted sea greens (nori)
Bonito flakes (katsuobushi)
Dried shrimp (hoshi ebi)
Dried anchovies (niboshi)
The typical blend is a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.
Try this common furikake combo with...
Furikake is a dry mixture for flavoring rice, eggs, and other dishes.
Eggs are a Japanese breakfast staple.
EGGS WITH FURIKAKE
To add color, texture and saltiness, top your rice with "Ikura" bright orange, pearls of salmon roe or try "Uni" a yellow-orange, creamy and briny sea urchin.
The traditional choice is plain short-grain rice— the same variety used in sushi—usually served steamed (known as gohan).
White rice (hakumai) is the heart of the Japanese breakfast.
RICE MIXED WITH EITHER ROE OR UNI
COMPONENTS OF A