This article details the author's personal journey adapting to American cuisine while emphasizing the importance of whole grains and beans in a traditional Japanese breakfast. It provides a detailed recipe for preparing natto, nukazuke, and miso soup, and offers tips for incorporating these dishes into a healthy and flavorful daily routine.
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 Breakfast Natto Nukazuke Miso Soup Whole Grains
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