50+ Traditional Japanese Breakfast Recipes to Energize Your Day

Japanese breakfasts are renowned for their balanced flavors, healthful ingredients, and ability to energize you for the day ahead.

The traditional Japanese breakfast is a well-rounded meal that often includes rice, miso soup, fish, pickles, and a variety of small side dishes, making it both satisfying and nutritious.

But Japanese cuisine is incredibly diverse, and breakfast offerings range from savory to sweet, and simple to more complex.

In this blog post, we will explore 50 delicious and easy-to-make Japanese breakfast recipes. Whether you’re looking to try traditional dishes like tamago (Japanese rolled omelette) or something a bit more modern like matcha pancakes, there’s something here for everyone.

These breakfast recipes not only reflect the rich culinary heritage of Japan but also provide the perfect balance of protein, fiber, and vitamins to kickstart your morning.

Ready to take your breakfast game to the next level? Let’s dive in and discover the best of Japanese breakfast cuisine!

50+ Traditional Japanese Breakfast Recipes to Energize Your Day

Incorporating Japanese breakfast recipes into your daily routine can bring a refreshing change to your mornings.

With their emphasis on fresh, healthy ingredients and a variety of flavors and textures, these dishes can leave you feeling energized and ready to tackle the day.

From savory rice bowls to hearty omelettes, and even light and nourishing tofu dishes, the options are endless.

Whether you’re a fan of traditional Japanese breakfasts or seeking a more modern twist, there’s a recipe for every taste and dietary preference.

So, why not start tomorrow with a delicious, nutritious Japanese breakfast? You might just find that it’s the perfect way to begin your day!

Tamago Kake Gohan (Japanese Rice with Egg)

Tamago Kake Gohan, or TKG, is a classic Japanese breakfast dish that combines simplicity with rich flavor. This dish involves a raw egg mixed with hot rice and seasoned with soy sauce and optional toppings like green onions or seaweed. Despite its simplicity, TKG is incredibly satisfying and rich in protein, giving you a nutritious and energizing start to your day.

Ingredients

• 1 cup freshly cooked Japanese short-grain rice
• 1 fresh egg
• 1–2 tsp soy sauce (adjust to taste)
• Optional toppings: chopped green onions, shredded nori (seaweed), sesame seeds, furikake (Japanese seasoning)

Instructions

1. Cook the Rice: If you haven’t already, prepare a cup of Japanese short-grain rice according to package instructions. Once cooked, scoop it into a bowl while it’s still hot.
2. Crack the Egg: Crack a fresh egg over the hot rice. Japanese eggs are known for their quality and are commonly eaten raw, but make sure your eggs are fresh.
3. Season and Mix: Add soy sauce to taste, then use chopsticks to mix the egg, soy sauce, and rice thoroughly. The heat from the rice will slightly thicken the egg, creating a creamy, flavorful coating.
4. Add Toppings: Top with green onions, nori, sesame seeds, or furikake if desired.

Tamago Kake Gohan is the perfect example of “less is more” in Japanese cuisine. It’s comforting, simple, and highly customizable, making it a staple breakfast choice in Japan. With minimal ingredients and maximum satisfaction, it’s an excellent way to enjoy the natural flavors of rice and egg.

Miso Soup with Tofu and Wakame

Miso soup is a foundational dish in Japanese cuisine, often served as part of breakfast alongside rice and fish. Made with a dashi (broth) base and flavored with miso paste, it’s both nourishing and light. The tofu and wakame seaweed add texture and depth, while the umami-rich miso paste provides warmth and flavor.

Ingredients

• 2 cups dashi broth (can be made from instant dashi powder)
• 2 tbsp miso paste (white or red)
• 1/2 cup diced silken tofu
• 1 tbsp dried wakame seaweed
• 1 green onion, chopped (optional)

Instructions

1. Prepare the Dashi: If using instant dashi powder, follow package instructions to prepare 2 cups of dashi broth. Bring the dashi to a gentle simmer in a pot.
2. Rehydrate the Wakame: Place the dried wakame in a small bowl of water and let it rehydrate for 5 minutes, then drain.
3. Add Tofu and Wakame: Once the dashi is simmering, add the diced tofu and rehydrated wakame to the pot. Let it heat for about 1–2 minutes.
4. Incorporate Miso Paste: Turn off the heat, then dissolve the miso paste by mixing it with a little hot broth in a small bowl. Once smooth, add it to the soup and stir gently. Avoid boiling the miso, as it can lose flavor and nutritional benefits.
5. Garnish: Add chopped green onions to the soup if desired.

This miso soup with tofu and wakame is a comforting way to start your day. The warming, umami-rich flavor brings balance and nutrition, and the ease of preparation makes it ideal for busy mornings. Paired with rice or as part of a larger breakfast set, miso soup is a staple you’ll want to enjoy again and again.

Japanese Breakfast Set with Grilled Salmon, Rice, and Pickles

The Japanese Breakfast Set, or “ichiju-sansai,” offers a variety of flavors and textures, usually including rice, soup, a main protein, and side dishes. This version highlights grilled salmon as the main protein, complemented by a bowl of rice, miso soup, and a selection of pickles. It’s a well-rounded breakfast that is as nutritious as it is flavorful, perfect for those who want to embrace traditional Japanese cuisine.

Ingredients

• 1 fillet of salmon (about 4 oz)
• Salt (for seasoning)
• 1 cup cooked Japanese short-grain rice
• Miso soup (see recipe above)
• Japanese pickles (such as tsukemono or pickled radish)

Instructions

1. Prepare the Salmon: Lightly salt both sides of the salmon fillet and let it sit for 5–10 minutes. Preheat the grill or stovetop to medium heat.
2. Grill the Salmon: Grill the salmon skin-side down for about 4–5 minutes, then flip and cook the other side until the flesh is opaque and flaky. Cooking times may vary based on thickness, so adjust as needed.
3. Prepare the Rice and Soup: Serve a small bowl of rice and prepare miso soup following the instructions above.
4. Arrange the Pickles: Place a small serving of pickles on a separate dish. Pickles provide a refreshing contrast to the rich salmon and soup.
5. Assemble the Set: Serve the grilled salmon alongside the rice, soup, and pickles for a complete breakfast set.

The Japanese Breakfast Set is a nourishing, balanced meal that allows you to experience a variety of flavors and textures. The combination of protein from the salmon, grains from the rice, and probiotics from the pickles makes it a healthful and filling start to the day. Embrace the tradition of ichiju-sansai with this delicious meal and enjoy the simplicity and balance it brings to your morning.

Natto with Rice and Soy Sauce

Natto is a traditional Japanese breakfast dish made from fermented soybeans. Known for its distinct smell and sticky texture, natto is often served over a bowl of rice and flavored with soy sauce and mustard. Though its unique texture may take some getting used to for first-timers, natto is packed with protein, probiotics, and nutrients, making it a healthy start to your day.

Ingredients

• 1 pack of natto (fermented soybeans)
• 1 cup freshly cooked Japanese short-grain rice
• 1–2 tsp soy sauce (adjust to taste)
• 1 tsp mustard (optional, traditional accompaniment)
• Chopped green onions (optional)

Instructions

1. Prepare the Rice: Cook a fresh bowl of Japanese short-grain rice according to package instructions and scoop it into a bowl while it’s still hot.
2. Prepare the Natto: Open the pack of natto and stir the contents with the included sauce packet. Natto often comes with a bit of soy sauce and mustard for added flavor, but you can adjust the amount to your liking.
3. Combine with Rice: Spoon the natto over the hot rice. You can mix it together to coat the rice in the sticky, fermented beans or simply enjoy the contrast of the textures.
4. Garnish: Top with chopped green onions for extra flavor, or serve with a side of pickles for added tang.

Natto is a polarizing food, but for those who enjoy it, it offers a powerhouse of nutritional benefits, including protein, fiber, and healthy bacteria. Combined with rice, natto makes for a quick, healthy breakfast that will fuel you throughout the day. The fermented beans may be an acquired taste, but once you embrace it, it becomes a wonderfully satisfying dish.

Onigiri (Rice Balls) with Salmon Filling

Onigiri, or rice balls, are a popular and portable breakfast or snack in Japan. Made with Japanese short-grain rice, these rice balls are often stuffed with various fillings such as salted salmon, pickled plums, or even tuna mayo. They are typically wrapped in a sheet of nori (seaweed) for added flavor and texture. Onigiri is easy to prepare in advance and perfect for busy mornings.

Ingredients

• 1 cup cooked Japanese short-grain rice
• 1/4 cup cooked salmon (flaked)
• 1 tsp soy sauce
• 1 tsp mirin (optional, for sweetness)
• 1 sheet nori (seaweed), cut into strips
• Salt (for seasoning)

Instructions

1. Prepare the Rice: Cook a fresh bowl of Japanese short-grain rice and let it cool slightly before shaping it into balls.
2. Prepare the Salmon: Flake the cooked salmon into small pieces. Mix it with soy sauce and mirin (if using) to season the filling.
3. Shape the Onigiri: Wet your hands with water and lightly salt them. Take a small portion of rice and flatten it slightly. Place a spoonful of the salmon filling in the center, then mold the rice around the filling to form a triangle or ball shape.
4. Wrap in Nori: Wrap a strip of nori around the base of the onigiri for a crispy texture and added flavor.
5. Serve: Serve the onigiri immediately or wrap them up for a portable breakfast.

Onigiri is not only delicious but incredibly versatile, allowing you to experiment with various fillings to suit your preferences. Whether enjoyed on the go or at the table, onigiri is a satisfying, healthy breakfast that combines protein from the salmon with the comfort of rice. The addition of nori elevates the flavor and provides a delightful crunch.

Japanese Pancakes (Dorayaki)

Dorayaki is a beloved Japanese sweet breakfast, consisting of two fluffy, round pancakes filled with sweet red bean paste. Although often enjoyed as a snack or dessert, dorayaki can also be a delicious way to start the day. Its soft, spongy texture and the rich sweetness of red bean make it a comforting treat with a touch of traditional Japanese flavor.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 2 eggs
• 2 tbsp honey
• 1/2 cup water
• 1/4 tsp vanilla extract
• 1 cup sweet red bean paste (anko)

Instructions

1. Prepare the Pancake Batter: In a bowl, whisk together the flour, sugar, and baking powder. In a separate bowl, beat the eggs, then add honey, water, and vanilla extract. Mix both wet and dry ingredients together to form a smooth batter.
2. Cook the Pancakes: Heat a non-stick pan over medium heat and lightly oil it. Pour about 1/4 cup of batter onto the pan, forming a round pancake. Cook for 1–2 minutes until bubbles form on the surface, then flip and cook for an additional 1–2 minutes until golden brown. Repeat with the remaining batter.
3. Assemble the Dorayaki: Once the pancakes are cooked and cooled slightly, spoon a generous amount of red bean paste onto the center of one pancake. Place a second pancake on top to form a sandwich.
4. Serve: Serve the dorayaki as a sweet breakfast or enjoy with a cup of green tea for a more balanced meal.

Dorayaki is a delightful way to enjoy the comforting flavors of fluffy pancakes with a traditional Japanese twist. The sweet red bean paste filling offers a natural sweetness, making it a satisfying breakfast that isn’t overly heavy. It’s a fun, delicious way to experience a more dessert-like breakfast while still staying true to Japanese culinary traditions.

Shiraae (Japanese Tofu Salad)

Shiraae is a healthy, creamy Japanese tofu salad typically made with mashed tofu, sesame paste, and a variety of vegetables. It’s a savory, light dish that pairs perfectly with rice and is often served as part of a traditional Japanese breakfast. This dish is rich in protein, fiber, and healthy fats, making it a nutritious and satisfying way to start the day.

Ingredients

• 1/2 block of silken tofu
• 1 tbsp white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp mirin (optional)
• 1/4 cup finely chopped cucumber
• 1/4 cup grated carrot
• 1/4 cup finely chopped shiitake mushrooms (optional)
• 1 tbsp rice vinegar (optional)

Instructions

1. Prepare the Tofu: Drain the silken tofu and place it in a bowl. Using a fork or your hands, mash it until smooth and creamy.
2. Toast the Sesame Seeds: In a dry skillet, toast the sesame seeds over medium heat until they turn golden brown and fragrant. Once toasted, crush them lightly in a mortar and pestle or with the back of a spoon.
3. Mix the Dressing: In a small bowl, combine the sesame oil, soy sauce, mirin (if using), and rice vinegar. Stir well to make a smooth dressing.
4. Combine the Ingredients: Add the mashed tofu to a mixing bowl along with the chopped vegetables (cucumber, carrot, and mushrooms). Pour the dressing over the tofu and vegetables, then gently stir to combine.
5. Serve: Garnish with the toasted sesame seeds and serve chilled or at room temperature.

Shiraae is a refreshing and healthy addition to any breakfast spread. The creamy tofu, crunchy vegetables, and nutty sesame dressing create a well-balanced dish that pairs perfectly with a bowl of rice or miso soup. It’s a versatile, vegetarian dish that’s both light and filling, making it a great option for a wholesome breakfast.

Japanese Grilled Mackerel (Saba Shioyaki)

Saba Shioyaki is a simple yet flavorful grilled mackerel dish seasoned with salt, often enjoyed for breakfast in Japan. The mackerel is rich in omega-3 fatty acids, making it a heart-healthy choice to start your day. Grilled to perfection with crispy skin and tender, flaky flesh, this dish is a nutritious and savory option when paired with rice and miso soup.

Ingredients

• 1 whole mackerel (or 2 fillets)
• 1 tbsp sea salt
• Lemon wedges (optional)
• Fresh herbs for garnish (optional)

Instructions

1. Prepare the Mackerel: If using a whole mackerel, clean and gut the fish. Rinse it well and pat dry with paper towels. If using fillets, simply rinse and pat dry.
2. Season the Fish: Sprinkle the mackerel with sea salt on both sides, ensuring an even coating. Let it sit for about 10-15 minutes to allow the salt to draw out moisture and firm up the flesh.
3. Grill the Mackerel: Preheat a grill or broiler to medium-high heat. Grill the mackerel, skin-side down, for 3-4 minutes. Then flip it over and grill for another 2-3 minutes, or until the skin is crispy and the flesh is opaque and flakey.
4. Serve: Serve the grilled mackerel with a lemon wedge for added freshness and garnish with fresh herbs like parsley or shiso if desired. Pair with rice and miso soup for a traditional Japanese breakfast.

Saba Shioyaki is a savory, nutrient-dense dish that’s perfect for a Japanese-style breakfast. The rich, oily mackerel provides a hearty source of protein and omega-3s, while the simplicity of the preparation lets the flavors shine. Served alongside rice and miso soup, it makes for a balanced and satisfying morning meal.

Chawanmushi (Japanese Steamed Egg Custard)

Chawanmushi is a savory Japanese steamed egg custard that’s silky and smooth, often served as a side dish at breakfast or lunch. This dish can be made with various fillings such as shrimp, chicken, or mushrooms, making it versatile and customizable. It’s a comforting, light dish that’s packed with umami and pairs well with rice.

Ingredients

• 2 eggs
• 1/2 cup dashi broth (made from dashi powder or homemade)
• 1 tbsp soy sauce
• 1 tsp mirin
• 1/4 cup cooked shrimp, chicken, or shiitake mushrooms (optional)
• 1 tbsp chopped green onions
• Salt to taste

Instructions

1. Prepare the Custard Mixture: In a bowl, whisk the eggs gently. Add the dashi broth, soy sauce, mirin, and a pinch of salt. Mix until smooth and well combined.
2. Prepare Fillings: If using shrimp, chicken, or mushrooms, place a small amount of your chosen filling at the bottom of each chawanmushi bowl or ramekin. This will be the base of the custard.
3. Steam the Egg Custard: Pour the egg mixture into the bowls over the fillings. Cover each bowl with foil or a lid to prevent water from dripping into the custard while steaming. Steam over simmering water for about 15-20 minutes, or until the custard is set but still silky and slightly wobbly.
4. Serve: Garnish with chopped green onions or additional fillings, and serve immediately alongside rice or as part of a larger breakfast set.

Chawanmushi is a delicate and comforting dish that brings a sense of warmth and richness to your breakfast table. Its soft, custard-like texture is enhanced by the umami from dashi, soy sauce, and any fillings you choose to add. Paired with rice, this dish offers a gentle start to the day and is perfect for those who enjoy savory, egg-based breakfasts. The versatility of chawanmushi allows you to tailor it to your tastes, making it a dish you’ll want to try again and again.

Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon, a comforting and hearty dish, is a classic Japanese breakfast that combines tender chicken, sweet onions, and a soft, scrambled egg mixture served over a bowl of rice. The name “oyakodon” means “parent-and-child rice bowl,” referencing the use of both chicken (the parent) and egg (the child) in the dish. The rich and savory flavor, combined with the warmth of the rice, makes it a filling and satisfying breakfast.

Ingredients

• 1 chicken thigh, boneless and skinless, cut into bite-sized pieces
• 1/2 onion, thinly sliced
• 2 eggs
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1/2 cup dashi broth (can be made from instant dashi powder)
• 1 cup cooked Japanese short-grain rice
• Chopped green onions for garnish

Instructions

1. Cook the Chicken and Onion: In a skillet, combine the chicken pieces and sliced onion with dashi broth. Bring to a simmer over medium heat and cook until the chicken is cooked through and the onion becomes soft, about 5-7 minutes.
2. Prepare the Egg Mixture: In a separate bowl, beat the eggs and mix in the soy sauce, mirin, and sugar.
3. Add the Egg Mixture: Once the chicken and onion are cooked, pour the egg mixture over the chicken and let it cook gently. Cover the skillet and allow the eggs to cook for 1-2 minutes until they are just set but still soft.
4. Serve: Spoon the rice into a bowl and pour the chicken and egg mixture over the rice. Garnish with chopped green onions for added color and freshness.

Oyakodon is a warm, comforting dish that provides a perfect balance of protein and carbohydrates. The combination of savory chicken, sweet onions, and tender eggs makes it both flavorful and nourishing. Served over rice, this dish is satisfying enough to carry you through a busy morning while offering the perfect introduction to traditional Japanese comfort food.

Japanese Sweet Potato (Satsumaimo) with Miso Soup

Satsumaimo, or Japanese sweet potato, is a staple in Japan’s fall and winter cuisine. It has a rich, naturally sweet flavor and a smooth, creamy texture that makes it a wonderful addition to any breakfast. Pairing it with a bowl of miso soup brings warmth and balance to your morning meal, creating a nutritious and satisfying start to the day.

Ingredients

• 1 medium Japanese sweet potato (Satsumaimo)
• 1 tbsp olive oil or butter (optional)
• 1 cup miso soup (prepared with dashi broth and miso paste; refer to previous miso soup recipe)
• 1 tsp sesame seeds (optional, for garnish)

Instructions

1. Cook the Sweet Potato: Wash the Japanese sweet potato thoroughly, then pierce it a few times with a fork. You can either roast it in the oven at 375°F (190°C) for about 45 minutes until tender or steam it for 30-40 minutes until soft. Once cooked, slice the sweet potato into rounds or halves.
2. Optional Seasoning: For extra flavor, drizzle the cooked sweet potato with a little olive oil or butter while it’s still warm. You can also sprinkle sesame seeds on top for a nutty crunch.
3. Prepare the Miso Soup: While the sweet potato is cooking, prepare the miso soup as per the previous recipe or use your preferred method.
4. Serve: Serve the warm miso soup alongside the sweet potato for a balanced and comforting breakfast.

Satsumaimo paired with miso soup is a delightful and nutritious breakfast that offers natural sweetness from the sweet potatoes and umami from the miso soup. This combination provides a perfect balance of flavors and nutrients, making it an excellent choice for a warm, satisfying meal that keeps you energized throughout the morning.

Japanese Pancakes (Okonomiyaki-style)

Okonomiyaki is often referred to as a Japanese savory pancake, filled with various ingredients like cabbage, pork, and seafood. Though commonly eaten for lunch or dinner, a lighter version can be served for breakfast. These fluffy pancakes are savory, rich in flavor, and full of textures, making them a unique and delicious alternative to traditional breakfast foods.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup dashi or water
• 1 egg
• 1/2 cup shredded cabbage
• 1/4 cup cooked bacon or pork belly, chopped (optional)
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• Okonomiyaki sauce (or Worcestershire sauce, if unavailable)
• Kewpie mayonnaise (Japanese mayonnaise)
• Bonito flakes (optional, for garnish)
• Chopped green onions (optional, for garnish)

Instructions

1. Prepare the Batter: In a large bowl, whisk together the flour, dashi (or water), and egg until smooth. Add the shredded cabbage and cooked pork or bacon (if using), then mix everything together until well combined.
2. Cook the Pancakes: Heat a non-stick skillet over medium heat and add a little vegetable oil. Pour the pancake batter into the skillet to form a large, round pancake. Cook for 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes, until the pancake is golden brown and cooked through.
3. Garnish and Serve: Once the pancake is cooked, transfer it to a plate. Drizzle with okonomiyaki sauce and mayonnaise, then sprinkle bonito flakes and chopped green onions on top.
4. Serve: Serve the Okonomiyaki-style pancakes warm, with additional toppings if desired.

Japanese Okonomiyaki-style pancakes make a savory, flavorful, and fun breakfast option that breaks away from traditional sweet pancakes. The crunchy cabbage, savory pork, and rich sauces combine to create a dish that is filling and satisfying. While it’s typically a hearty lunch or dinner, Okonomiyaki can easily be adapted for a breakfast meal that will keep you full and content until the next meal.

Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki is a classic Japanese rolled omelette, known for its delicate, slightly sweet, and savory flavor. Made with eggs, soy sauce, sugar, and mirin, tamagoyaki is cooked in layers, each one rolled up to create a soft, pillowy texture. This dish is commonly served as part of a traditional Japanese breakfast and pairs perfectly with rice, miso soup, or pickles.

Ingredients

• 4 large eggs
• 1 tbsp soy sauce
• 1 tbsp mirin (or substitute with a little sugar if mirin is not available)
• 1 tsp sugar
• 1/4 tsp salt
• Vegetable oil (for greasing the pan)

Instructions

1. Prepare the Egg Mixture: In a bowl, whisk together the eggs, soy sauce, mirin, sugar, and salt until fully combined and smooth.
2. Heat the Pan: Lightly oil a rectangular or square tamagoyaki pan (or a regular non-stick skillet if you don’t have a tamagoyaki pan). Heat the pan over medium heat.
3. Cook the First Layer: Pour a small amount of the egg mixture into the pan, swirling it to cover the bottom evenly. Once the egg begins to set but is still slightly runny on top, roll it up into a tight log. Push the rolled omelette to one side of the pan.
4. Continue Layering: Oil the pan again if needed, and pour in more egg mixture, lifting the rolled omelette slightly so that the new egg mixture flows underneath. Once set, roll the omelette again. Repeat this process until all the egg mixture is used.
5. Serve: Once the tamagoyaki is fully rolled, remove it from the pan and slice it into 1-inch pieces. Serve immediately with rice, miso soup, or pickles.

Tamagoyaki is a light, flavorful breakfast dish that offers a perfect balance of sweet and savory flavors. The soft texture of the rolled omelette is contrasted by the rich umami of the soy sauce and the slight sweetness of the mirin. It’s a popular choice for breakfast in Japan and pairs wonderfully with other traditional Japanese dishes like rice and miso soup.

Gohan to Nori (Rice with Seaweed)

Gohan to Nori (Rice with Seaweed) is a simple yet nutritious Japanese breakfast that combines steamed rice with sheets of nori (dried seaweed). This dish is often enjoyed with a bowl of miso soup, pickles, and other small side dishes, providing a light yet satisfying start to the day. It’s especially popular for those looking for a quick, easy breakfast option packed with fiber, protein, and essential nutrients.

Ingredients

• 1 cup freshly cooked Japanese short-grain rice
• 1 sheet nori (seaweed), torn into small pieces
• Soy sauce (optional, for seasoning)
• Pickled vegetables (optional, for garnish)

Instructions

1. Prepare the Rice: Cook a fresh batch of Japanese short-grain rice according to the package instructions. Scoop a serving of rice into a bowl while it’s still hot.
2. Tear the Nori: Tear the nori sheet into small pieces or strips using your hands or kitchen scissors.
3. Serve: Sprinkle the nori pieces on top of the rice. For added flavor, drizzle a little soy sauce over the rice or serve with pickled vegetables on the side.
4. Enjoy: Mix the rice and seaweed together just before eating to evenly distribute the nori.

Gohan to Nori is a simple yet delightful breakfast dish that highlights the natural flavors of rice and seaweed. The soft, sticky rice contrasts beautifully with the crispy, slightly salty nori. It’s a quick and nutritious option for those who want a light but satisfying meal in the morning. When paired with miso soup or pickles, it forms the foundation of a balanced Japanese breakfast.

Hiyayakko (Chilled Tofu with Toppings)

Hiyayakko is a refreshing and healthy dish made from chilled tofu, often topped with a variety of garnishes such as grated ginger, green onions, soy sauce, and bonito flakes. It’s commonly enjoyed as a side dish in Japanese breakfasts, offering a protein-packed option that is light and cooling, making it ideal for warm mornings or when you need a quick and easy meal.

Ingredients

• 1 block of silken tofu (preferably chilled)
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tbsp chopped green onions
• 1 tbsp bonito flakes (optional)
• 1 tsp sesame seeds (optional)

Instructions

1. Prepare the Tofu: Gently remove the tofu from its packaging and drain any excess liquid. Cut the tofu into small blocks or serve it whole, depending on your preference.
2. Add the Toppings: Arrange the tofu on a plate or in a bowl. Top it with grated ginger, chopped green onions, and bonito flakes. If you like, you can also sprinkle sesame seeds for added texture and flavor.
3. Drizzle with Soy Sauce: Pour a small amount of soy sauce over the tofu just before serving. The soy sauce adds a rich umami flavor that complements the delicate tofu.
4. Serve: Serve immediately, ideally with a bowl of rice or miso soup for a complete Japanese breakfast.

Hiyayakko is a light, protein-rich dish that provides a refreshing contrast to more hearty breakfast options. The creamy, soft tofu, paired with the zingy ginger, savory soy sauce, and smoky bonito flakes, creates a well-balanced dish with a variety of textures and flavors. It’s an excellent choice for a quick and cooling breakfast, especially when paired with rice and miso soup.

Note: More recipes are coming soon!