Hello! This is Kuny.
This time, let me introduce traditional Japanese breakfast.
At the thought of Japanese food, what dishes will you imagine?
Famous Japanese foods are Sushi, Tempura, Ramen, ..Sukiyaki, …and so on.
To be honest, Japanese people are not always eat those kind of high calorie meal!!
This is a breakfast I had this morning!
Originally, total consumption of marine products was bigger than meat consumption until around 1954.
Even though Japanese food has changed based on alternation of generations, generally home cooking might tend to stick to traditional simple dish, prepared with vegetables and fish.
It is still fresh in my memory that Japanese cuisine（わしょく）was registered as Intangible Cultural Heritage by UNESCO in 2014. There are four reasons;
- To respect original taste itself of variety of fresh material
- Balanced nutrition supports your health
- To express beauty of changing seasons
- closely related to New Year’s ceremony and yearly events
Above all, Balanced nutrition of Japanese food is globally casted a spotlight among health-minded people. Thus, I want to introduce Japanese home cooking breakfast made by my grandma!
First, this is my favorite fish SANMA （さんま：秋刀魚）, pacific sauryor or mackerel pike.
It is said that best season of this fish is autumn because it has plenty of fat then.
Major how to cook is to grill on a net and to stew with condiments. Personally, I prefer to put soy sauce on grilled fish, and eat together with hot white rice.
Next, it’s going to be challenge to explain.
Explanatory speaking, it is chopped burdock root (and sometimes carrot) cooked in sugar and soy sauce. In Japanese, it is called “Kimpira Gobou（きんぴらごぼう）”.
Taste is salty-sweet, mouthfeel is little tough crunchy. Kimpira Gobou is one of the traditional homemade taste, I want you to try it when you visit here.
Lastly, it’s Natto（なっとう：納豆）, needless to say, this is a I’ve-never-met-other-countries’ friend-who-loves-it flavor! “Natto smells awful but tastes terrific.” I heard this phrase like a brainwashing recorded in a famous English teaching materials many times over when I was student.
But I’m alrihgt. I’m keeping it real! I like Natto. Its smell is like a six-years old sox, but taste’s really good.
What I want to emphasize is that Natto is a super nutritious food made from soy bean.
Natto has high-quality protein including amino acid, Vitamin B, Vitamin E, Vegetable fat, Linoleic acid, and Natto kinase.
I’m wondering if that we can hardly discuss Japanese Food without soy bean into account.
Condiments, such as soy sauce and miso, compose Japanese food are mostly made out of soy bean. When it comes to soy bean, it is called “meat of farm” because soy bean is rich in protein.
In more detail, after Japan displayed soy bean as Japanese principal product for the Vienna International Exhibition in 1885, it had started to be called “Meat of farm”.
German payed a great deal of attention to protein of soy bean. After that, German started to cultivate domestic soy bean, and they called it “Meat of farm” as a catch phrase.
Hope you enjoy seeing Japanese traditional breakfast!
I’ll show you more interesting Japanese tradition with this web magazine.
If you have any question or request, please feel free to contact Hokkaido Info Lounge!
Author: Kuny[Sponsored Links]