Menu *eye-ballin amounts coz don't read kanji: *Miso Soup* - soak few pieces of kombu in 4 cups water bring to boil & remove before boiling, bring to boil and add around 2 cups bonito flakes, boil and strain & return to pan. Add japanese nameko mushrooms, sliced fried tofu pockets, miso paste (looks like white miso) cubed medium tofu (don't bubble-boil - just soft heat as not to ruin taste of miso) (don't throw away the used kombu & bonito - keep to make a furikake rice topping for another time) *Tamagoyaki* Whisk eggs with sugar (1tsp per egg) and a splash of soy (around 1/4 or tsp per egg) *Spinach/Mustard Greens* - Blanch whole bunch/s with root attached (for easier cutting later) for a minute or so then put into ice bath to stop the cooking, wring dry and cut into equal pieces. The liquid looks like it might be dried shiitaki soaking liquid, soy and mirin and pinch of salt *Salmon* Japanese will often salt the salmon, wrap in kitchen paper and leave for a few days in fridge to draw out moisture and 'sweeten' salmon. Or just salt and grill! Served with grated daikon and a shiso leaf *Umeboshi* small pinkish pickled sour plum - a palate cleanser & contrasting flavor/texture *Natto* fermented soy beans - comes in little individually served Styrofoam containers with little packs of sweet-soy liquid and mustard - add to your tastes and mix ( can be found in refrigerator & freezer section of asian store - keep frozen at home to prolong) Top with thinly sliced green ends of green onions and sprinkle white sesame seeds *Rice* sushi rice/short grain..washed til clear liquid, soaked overnight or 30/mins, drained and cooked for around 13 minutes with equal parts water. Leave lid on after removing from heat til ready to use. *Tea* Hoji cha - roasted green tea
@@Roxy-ch4gv the japanese meal is balanced with all flavors in each meal: sweet, salty, sour, umame. The tamagayaki has a hint of weetness that brings out the umame of the miso soup, the sweetness and richness of the salmon, the freshness of the spinach, the pungency of the natto, the tartness of the umeboshi etc. When you eat the whole thing the soft sweet sillky egg will make total sense.
Everyone is saying this is a lot of work. Most Japanese homes already have most of the ingredients prepared and only a few things would have to be made. I just read that in Morimoto’s “Mastering the Art of Japanese Home Cooking.” Besides, many cultures have large breakfasts like this, think full English, but not everyday.
That’s a good point. We should also remember that it’s a part of the culture for most moms to stay at home and not work, get up early, and make breakfast (and a bento) for the whole family. Many families also buy frozen veggies, instant miso soup, etc.
It's not a lot of work for most asian and even myself, and if you look at most asian cultures, breakfasts are usually like this for the most part. Considering that this is the internet, people always feel as though they need to exaggerate on subjects. These breakfast meals aren't time consuming as they are simple, either it requires a bit of chopping, boiling or just frying in a few steps to finish. It's not like making a 5 star cuisine that requires multitude of steps and ingredients, most asian breakfasts are like this, but I feel like Westerners don't quite understand the simplicity from first time seeing these.
I was in Japan back in 84 while in the military and became hooked on the food, miso soup is what I always look forward to when I had the time to go off the base and enjoy local places to eat. Now that I'm retired and a single dad after losing my wife to heart failure I would like to take my kids to Japan and let them try the same foods I did, my son JJ (Joe Jr) loves Ramen so traditional ramen may blow his mind.
I feel like much of the English comment here probably feel like this is too much, but in actuality, it's not. The average time to actually cook any of this is pretty much at the most half an hour for the entire breakfast meal from prepping to setting the table. The meals are simple and healthy, not to mention it's not very time consuming. Also another thing is that if this was cook in a normal setting where it's not dish by dish to show viewers ideal dishes for breakfast, multiple dishes are made at the same time because of the method used to make them. Miso soup is easily cook since with or without homemade miso paste, it require boiling, so all you need to do is cut the ingredients and put the miso paste/other ingredients into the water. In the video, the lady makes her own dashi stock, but you can buy premade ones in powder form or other. The other side dishes are simple stir-fry/frying/broiling. Japanese stoves have a small compartment which are for broiling/frying fishes which you can put a slice of salmon or other fishes in. Natto is premade in package and only requires stirring. Tamagoyaki is literally something that can be made within a few minutes.
Then there is cleaning. American skip breakfast or eat a granola bar or banana or instant oatmeal that takes 2 minutes. It’s why we’re all watching this video hungry.
I loved watching this, and would love to have such a breakfast. That said, like everyone else not from Japan, I as thinking “what a lot of work...” especially as it’s breakfast for just two people! I was glad to read all those comments which confirmed that most of this prep work is done in advance, making these breakfasts quick and easy. And also not requiring the poor cook to wash up that many bowls, pots and pans afterwards.
YAAASssss to Japanese breakfast - always my favourite and I appreciate how much work and effort it takes! Thank you for sharing 🙏🏻 arigato 🙇🏻♀️ I’m Asian and I cook a lot and travel everywhere. Japanese cuisine is one of the most exquisite in the whole world and can’t compare to any other cuisine. They are also perfectionist and have the most attention to details. So what may seem “simple” and “easy” to ones that are bragging they can do better, I promise you cannot make it as good lol. Sorry but I don’t see other breakfast being difficult at all 🤷🏻♀️
Every video is so well shot. Angles are perfect, there's no loud ass music, the food looks appetizing, and the end display is gorgeous. It's simple, and I also love that the sound of dishes and cooking food aren't masked in any way.
I would love to live in a Japanese household and enjoy this kind of portioned meal variety on a daily basis! Like a little buffet of food for breakfast! Its also calming seeing the food being prepared. Great video editing! Glad no music is involved. I like the sounds of the kitchen. Perhaps subtitles for your Non-Japanese audience to read below too.
That's Tamagoyaki (fried egg), and you can almost always find it at a Sushi restaurant! That's just how they always cook it. It's so fluffy, decadent, and has a really nice sweetness to it.
Are the days longer in Japan? I would looove to know how long this took to prepare, cook, and clean up after. There is no way this could be done for breakfast unless you got up at 3am to start prepping...
@@0o0JohnnyPham0o0 Wow I appreciate the detailed response. I'm sure it wouldn't take as long as I was implying, but the fact that she's a housewife says it all. Most working class people out here in the U.S. can't afford living without two incomes. Stay at home wives are only for the rich over here. So having a breakfast like this for the average person in the U.S. is pretty impossible unless it's on a day off.
Simple yet so graceful in presentation. I love to watch your style of cooking!! The food is mouth watering and inspires in so many ways. Thank you for sharing.
