The beauty of Japanese cooking is that a lot of this doesn’t necessarily go to waste, or can be kept for a little while. The only thing I really cook fresh daily is my proteins and rice, everything else I tend to cook in larger batches, like broccoli rabe for shiraae. I’d honestly just give yourself a list of basic recipes, figure out what components can be made in bulk, and then have that stored up for the next 4-5 days from the weekend or something, and then you can just have super delicious breakfasts that only take 15-20 minutes. Of course, life gets busy sometimes, so I get that too. Edit: hell, you could even cook up a big pot of delicious dashi, freeze it in little containers, and then every morning for a month you could just simply defrost, microwave, add your miso paste, some tofu, etc. and you’ve got a 5 minute miso, maybe even less if you keep leftovers like I do!
It's easy...really the only thing is if you do prioritize nutrition. I am super messy and unorganised person but for cooking I do make time, if nothing I will make a seed brownie for breakfast set it up in over while I bath and dress up when I come back I just have it. Really it's not about put together
homemade breakfasts are always a treat! I once did a homestay with a family in Kagoshima and the mother made a nice breakfast with grilled mackerel and some vegetables on the side, one of my favourite breakfasts to date (second only to eating a whole bucket full of grilled fish at my mum's hometown village 😁)
Reminds me of Japan (probably the best travel in the last 10 years). I wasn’t always brave with all the new food, but I loved the country and it’s inhabitants.
Wow! That's fantastic you found the joy of natto!!! I love natto too! I like to make natto spaghetti:) By the way, thank you so much for watching my video!
Literally paused after first recipe, picked vegs, to be able to have these tomorrow!!! Love this, love you lady!!!!😘😘😘 ALSO!!! I love the way you speak, I absolutely adore the way people, who English is not their first language, put beautiful dialogue together in their own special way! Just gorgeous🥰(please don't take offense to the last bit, you speak English perfectly!!! There's just something more special about English when spoken by a non-native to me)
こんにちは！ My go-to Japanese breakfast is: miso soup, grilled salmon, ume boshi and homemade kimchi served with a bowl of rice. But, now I can add these recipes, too. Plus, my miso soup used to be the store-bought stuff. Going to change that, too. ありがとうございました😊
こんにちは！ Thank you so much! Your Japanese breakfast sounds fantastic!! I love grilled salmon with rice too:) I'm so glad you apply my idea of the breakfast. Please enjoy cooking and eating Japanese food! こちらこそ、ありがとうございます★
Thank you for this video🫶🏾! I’ve been travelling since I was four years old and I’m almost 14, but I have yet to have gone to Japan but I’ve been trying different countries meals, and that Japanese 🇯🇵 meals are very nutritious because it focuses a lot on vegetables more than American meals. Thank you for these meals❤️❤️ - Much Love, Destiny 🫶🏾
Thank you so much!! Wow, that's amazing you've been traveling for a long time. I wish I could travel more and enjoy various food all over the world. I am so glad you liked the Japanese foods in the video 😊 Please give it a try when you have a chance!
thank you for sharing. i think that's why japanese are so healthy because of all the seaweed, miso soup and fish. i wish it was emphasized in my country instead of all the sugar and greasy foods
I accidentally bought so much cucumbers lol. So yay so like the pickle I know this is breakfast but I’m making theee for lunch. Doing the cucumbers Egg roll Miso soup Bell pepper tuna Rice balls So excited. I made my own sushi vinegar yesterday.
@@JapaneseCookingChannel I really like the many options where I can pick and choose which one to make and they are all so cute. And really yum. And surprisingly quick to make?? I found Japanese food and Korean food daunting because of how many components there are. As in all the side dishes. But these were not so bad. I can see when you know what you are doing you can make all of these in like 20mins. I’m going try your other recipes!!
Love these receipes I’m Japanese never paid attention to Japanese cooking when I was younger so glad to find your site I watched cooking with the Japanese chef but could not find came across your site love it thank you
I’m from Europe and if somebody of my family members watch it, maybe he can fall out of chair. Because as a breakfast we usually eat sandwiches, fried eggs with bread of something else fast and not so healthy like this. I always wondered how Japanese people have so much time to cook food like this. And an another problem is that I can’t find over a half of this products in the shops of my city. And some of them I didn’t know at all. But it looks so delicious so I want to try to cook some of them. Your channel is beautiful. Keep up the good work❤️ P.S. Sorry for bad English it’s not my native language.
Looks so good! Very varied and healthy, I'm excited to try it out. It seems like a very filling meal to eat for breakfast and I wonder how many of these dishes you can prepare beforehand 😲 That said, my breakfast usually consists of yoghurt with granola, fruit and coffee, haha. Thanks so much for these! I especially like the easy to make tamagoyaki.
Thank you so much! Yea... I know preparing these dishes are too hard in the morning sometime, so please find good time for you, even for lunch is absolutely fine😊 I would be so happy if you can try the tamagoyaki recipe sometime!!
Thank you for the suggestions. Getting the fresh ingredients will be the most "difficult" part, but luckily there are many Japanese and other Asian shops in a city nearby.
Your channel is so wholesome. I feel at home watching your videos. Though I feel even if I did make these wonderful meals it wouldn't be the same as making them in japan. My heart longs to live there. Beautiful channel will definitely be watching more
These are great, you've reminded me my favourite breakfasts from my time in Japan. I liked making miso with vegetables and a boiled egg in winter, and I usually had yoghurt and fruit in summer because I was 🥵🥵🥵 That's a really clever way to make rice balls too! Thank you for sharing.
I am so happy I came across your channel. 😁😁 I’ve been wanting to watch cooking videos exclusively on Japanese recipes. This video is excellent! Stay healthy and arigato. ☺️☺️
I've been trying to find Japanese style breakfast and bumped into your channel. I subscribed after the first recipie, and will be trying these next week!
I feel like a failure lol. Videos like this make me realize that I should be making the time to create easy simple meals like this, yet here I am struggling to get through my day and having a coffee and protein bar for breakfast 😅
Don't be like that😉 I know it's hard to take long time to make breakfast. Next video I will upload is about relatively quick and more simple breakfast. So, please check it out when you have time! Thank you so much for watching my video and your comment🙏
For a quick healthy breakfast in the morning I have a shake which is Broccoli, Strawberries, raspberries and a spoon of peanut butter. Star simple and then build with time doing each little thing in the video. The egg part alone with a small bit of fruit would be far healthier than a sugar bar that you are eating.
everything looks delicious.. I have all the ingredients to make a miso soup put have yet to try it.. cannot wait to use the dried seaweed and dashi to make it authentic. thanks!
Thank you so much!! I just use my rice cooker for making regular rice. Do you mean that you wanna know how to cook rice with something other than a rice cooker?
@@JapaneseCookingChannel I have a rice cooker as well, but maybe it'd be useful to know the exact proportions and times you use. The rice we cook in my country is drier and more "loose" Thank you for replying!
Good. The only thing I like to add is: 1.5tsp sesame oil could be too much for one cucumber, and it would be better to add sesame oil into the dish after the cucumber is pickled instead of before.
This is Tyrone again. How are you Hope you're well. I love the little flying pain you're using in this video. Would you send me the link so I could purchase one as well, thank you stay safe.
I tried the first breakfast option yesterday and me and my husband loved it! I even start to like again miso soup. Usually I don't like it. Don't know what the other people do with it... Thanks for sharing your recipe.😍 But we're not a fan of natto (those fermented beans) but I already read that it's either you love it or you hate it 😅
Thank you so much!! I am so glad you and your husband liked the dish! Yea, starting a day with miso soup is very nice 😊 And, I understand about the natto haha 😅 Maybe someday in the future, you will be able to eat it...?
@@JapaneseCookingChannel I wanted to try a japanese breakfast for a long time. I guess I talked about it two years ago and now I finally did it. Funny thing - I just had the idea for it that afternoon after I watched your video. Then I told him - I need to go. I need to buy stuff, were going to have a japanese breakfast tomorrow. He said: Okay. I'm looking forward :D About the natto, well. I tried it and it got a bit better after two oder three tries. But I don't like the slimy consistence. It just looks like snort at some point, when I mix it with the other stuff 🙈 haha.
Yea, I understand, doing new stuff at kitchen is tuff sometime (making a plan, listing up what to buy, going shopping, prepare stuff...) Cooking is fun but sometimes it's too much work. But, you did finally tried Japanese breakfast! 👏 I am so happy you tried it after watching my video 😆 Oh, and your comment about natto is totally understandable. Please enjoy Japanese fermented foods other than natto! hehe
I really love your recipes, they look so delicious. I have a question. I noticed that mirin is a staple in Japanese cooking but for people who can't consume any alcohol, what can be used as an alternative?
Thank you for your question! My daily miso is "kyo-kaiseki miso premium". It contains dashi already.↓ bit.ly/3AJwxl6 I have a big box of it, so usually don't buy other one until it's gone. But, sometimes buy other type of miso like "soybean miso" for making stewed dish😊
I've noticed that a lot of Asian countries, not just Japan, eat a lot of fermented foods (fish, vegetables, beans). Does fermenting things like that increase nutritional value or is it purely a taste thing? I've always been confused about that.
Thank you for your question! In my case, I like to eat fermented foods because of both: nutritional value and the taste. It is said that fermentation can be expected to increase the absorption rate of nutrients, increase nutrients, improve preservation, and make the food tastier. The bacteria also improve the intestinal environment, which is expected to have many benefits, such as improving immunity, anti-aging, and detoxification effects. Japanese people have the habit of eating fermented foods such as miso and natto since they were small children, so perhaps many of them like them.
RU-vid served this to me today and I am entranced. A question: I know sugar is a common ingredient in tamago, but I do not like sugar in my savory food no matter the cuisine. So I must ask: anywhere that you have included sugar as an ingredient, will it hurt anything if I omit it?
@@JapaneseCookingChannel I will begin to shop my Japanese grocers in Tucson, AZ, once I identify them. I have been dreaming of Japanese breakfasts for years now and have realized it may be up to me to prepare them (none of the local Japanese restaurants serve Japanese breakfast - at least not on the menus I see). Is chawan mushi ever eaten at breakfast?
It would be great if you can find Japanese groceries and make Japanese breakfast at home! 😊 I think chawan mushi is not usual breakfast menu but it's perfectly fine to eat in the morning. Have you made it!?
@@JapaneseCookingChannel Have not made it myself, discovered it 30 years ago when living in Montreal and had it every time I visited a Japanese restaurant. Moved to Tucson 25 years ago and none of the local Japanese restaurants serve it. Had it again earlier this year outside of town and I love it and miss it and now want to see if I could make it myself (I am not the family cook but would be willing to learn for the love of Japanese food).
Do the pickled cucumbers or any other things shown here not keep well if you don't eat them right away? I like to shop and prepare food all at once for a week to help save on time cooking and cleaning
@@JapaneseCookingChannel A videa on meal prep would be cool! I also think there shouldn't be a problem with the cucumbers, I usually make a big bowl of cucumber salad on Sunday and eat a portion of it throughout the week with my breakfast. Lasts well until Friday. On the weekend I have more time to prepare fresh salad for breakfast.
Thank you for watching my video! Here is the link to miso muddler and pot I used in the video! I bought them on the different online store, but I think this is a better explanation. ・Miso Muddler amzn.to/3nwAmV0 ・Small Pot amzn.to/3nw0nnD
Quick question, what kind of Tofu are you using? I don't usually use tofu, so I'm a bit lost on what kind I would need to get. I know that firm and silky tofu are two variants, but what is used for what, I have no clue. Thanks in advance!
Thank you for your question. I use firm tofu in the video. Yes, like you say there are firm tofu and silky tofu. The big difference is texture. Firm tofu is not as smooth as silky tofu but I like to use them because they are hard to collapse during cooking. Silky tofu is recommended when making salad or eating tofu as it is without cooking. You can still use silky tofu in miso soup though depending on your taste.
@@JapaneseCookingChannel Thank you so much for the answer. I'll have to look out for firm tofu then. My local asian market most likely sells it, so I'll stop by there to get my groceries! Again, thank you and keep doing what you're doing! Your videos are delightful!
Oh,, maybe you can use some substitutes for the niche ingredients. For example, you can add any vegetables in miso soup. You can skip tofu and seaweed. If you have a question about the substitutes, please let me know!
I haven't eaten oatmeal that much, but some Japanese people prefer eating it in the morning these days. I am interested in using oatmeal for my breakfast, so probably I will try it some day soon😆
@@JapaneseCookingChannel You should try it, it's nice with some berries and honey, or apples and cinnamon. If you don't like the taste, rice pudding is really similar and is also nice with fruit.
In Japan, sushi rice means cooked Japanese rice added vinegar, but in foreign countries, they sell Japanese rice as “sushi rice”. I think you referred “normal rice” longer grain rice like Thai rice, if you used those type, it will be drier and maybe difficult to make onigiri. Hope it helps!
No worries! Thank you very much for watching my video! You can use any miso paste you like. Mine is red miso. And my vinegar is rice vinegar. You can check my seasonings in this list! Hope it helps you 😊 My tools & seasonings: misosoup.site/toolslist/
@@JapaneseCookingChannel Thank you so much !! I really like your content because it's easy and looks delicious ! I hope that in the future you can post even more amazing content :D
That's too bad...😥 Maybe if you flake the salmon more finely and leave the rice balls wrapped in plastic wrap for a while before eating, it will not lose its shape easily, I think.
Im Studying from home while my room mate works a very physically demanding wearhouse job and commutes in the cold for almost 2h each way. I think a few of these would be a very nice surprise for her to wake up too and I can prep a lot of it before hand so I can quietly make them before she wakes up. Thanks.
Thank you for your comment! Wow, your room mate sounds super busy and doing hard work. You are such a thoughtful person. I would be very happy if you could cheer her up with the food😊
I am not at my best in the mornings, so often I make Japanese egg or tuna sandwiches, or I have natto and rice. When I have more energy I make miso soup with a few veggies, home made dashi, tofu and an egg. I also eat rice and seaweed with it.. I only started eating Japanese food a month ago, but I have learned a lot and I love it, and how easy it is on the stomach. I will try the cucumber pickles..they seem quite easy.
Wow! Your Japanese meal sounds perfect! I can't believe you only stared it a month ago. I would be very happy if my recipe could be the part of your meal. And, thank you so much for watching my video and your comment!!😊 Please take care, and enjoy your cooking!
@@JapaneseCookingChannel thank you. Yes! your recipes are very helpful because I am interested in learning traditional Japanese cooking from Japanese home cooks. I have studied many videos per day and I bought all the ingredients authentic. I follow the instructions exactly. I do not mix any Western food in now. I have been very ill and I am feeling better on this cuisine. I'm learning to ferment Koji.
Oh,,, I really hope you will feel better soon. When I felt sick, my mom used to make miso soup with a lots of vegetables and put rice and egg... Like you say, maybe traditional Japanese cuisine/ingredients are helping you because they are gentle on the stomach. Take good care of yourself, eat well, and sleep well😉
Thank for your very nice recipes and your polite instructions! I feel inspired to try making some Japanese foods I think of only getting from restaurants. 🍥🍜😄
