This article shares the author's experience adapting Japanese cuisine in the U.S. and provides insights into her favorite healthy breakfast staples, including natto, nukazuke, miso soup, and multigrain rice. She details the preparation process for each dish, emphasizing the use of fresh ingredients and traditional techniques.
When I moved from Japan to the U.S. in the 1990s, it wasn't always easy to get the ingredients I knew and loved. But there were some staples that were easier to come by, like whole grains and beans.My ideal breakfast, served with extra miso soup .
I typically use organic California short grain brown rice, but when I want to treat myself, I'll order Morika ancient rice fromMy favorite must-visit grain store in Nara is Morika. It has been operating for over 500 years. I even had the pleasure of meeting the store's owner, Ms. Morikawa Yoshie. I put a half pound of cooked soybeans into flat airtight containers, add my natto starter and place them into the oven with the light on for 20 to 24 hours.
In a medium pot, add water, kombu, shiitake, onion, potato, sweet potato, carrots and goji. Bring to a boil at high heat and cover with a lid.In a small bowl, combine the miso paste and 1/2 cup of soup from the pot until the miso paste completely dissolves.
Japanese Cuisine Healthy Eating Natto Nukazuke Miso Soup
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