Japanese Breakfast Recipes: Traditional Japanese Morning Meals and How to Make Them at Home

Table of contents :
Introduction
Japanese Food
Japanese Cuisine
Popular Traditional Japanese Specialties
Soups
Rice and Pasta
Fish Dishes
Traditional Spices
Japanese Table Manners
Recipes
1. Dashi Eggs on Rice
2. Japanese Garden Breakfast
3. Okonomiyaki
4.Japanese Omelet Rice (Omurice)
5. Cucumber Sunomono
6.Tofu Hiyayakko
7. Japanese Breakfast Porridge Bowl
8. Japanese Beef Tataki Rolls
9.Pancakes Dorayaki
10. Tamagoyaki Scramble
11. Japanese Natto
12. Salmon Cucumber Tartare Bites
13. Teriyaki Mushroom Bowl
14. Japanese Ogura Toast
15. Vegetable Lo Mein
16. Salad Bowls with a Miso Tahini Dressing
17. Japanese Cucumber Salad
18. Vegan Japanese Spinach Salad
19. Veggie Sushi Bowls
20. Japanese Dripping with Ginger Soy Dressing
21. Vegetarian Ramen
22. Japanese Fish Waffles
23. Japanese Pancakes
24. Japanese Milk Bread
25. Japanese Sweet Filled Pancakes
26. Japanese Green Tea Rice
27. Japanese Fruit Sandwich
28. Japanese Strawberry Sauce
29. Japanese Rolled Omelets
30. Japanese Street Crepes
31. Japanese Tamago Kake Gohan
32. Japanese Souffle Pancakes
33. Homemade Senbei Rice Crackers
34. Japanese Rice Balls
Conclusion
Author's Afterthoughts
About the Author

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Japanese Breakfast Recipes Traditional Japanese Morning Meals and How to Make Them at Home

BY Nadia Santa Copyright 2021 Nadia Santa

License Notes This book may not be reproduced in part or whole without the express written permission from the author. Whether for commercial or personal use, possession and distribution of this book by any means without permission are prohibited by law. The content of this material is strictly for entertainment purposes and the reader accepts all responsibility for any damages caused by following the content.

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Table of Contents Introduction Japanese Food Japanese Cuisine Popular Traditional Japanese Specialties Soups Rice and Pasta Fish Dishes Traditional Spices Japanese Table Manners Recipes 1. Dashi Eggs on Rice 2. Japanese Garden Breakfast 3. Okonomiyaki 4.Japanese Omelet Rice (Omurice) 5. Cucumber Sunomono 6.Tofu Hiyayakko 7. Japanese Breakfast Porridge Bowl 8. Japanese Beef Tataki Rolls 9.Pancakes Dorayaki 10. Tamagoyaki Scramble 11. Japanese Natto 12. Salmon Cucumber Tartare Bites

13. Teriyaki Mushroom Bowl 14. Japanese Ogura Toast 15. Vegetable Lo Mein 16. Salad Bowls with a Miso Tahini Dressing 17. Japanese Cucumber Salad 18. Vegan Japanese Spinach Salad 19. Veggie Sushi Bowls 20. Japanese Dripping with Ginger Soy Dressing 21. Vegetarian Ramen 22. Japanese Fish Waffles 23. Japanese Pancakes 24. Japanese Milk Bread 25. Japanese Sweet Filled Pancakes 26. Japanese Green Tea Rice 27. Japanese Fruit Sandwich 28. Japanese Strawberry Sauce 29. Japanese Rolled Omelets 30. Japanese Street Crepes 31. Japanese Tamago Kake Gohan 32. Japanese Souffle Pancakes 33. Homemade Senbei Rice Crackers 34. Japanese Rice Balls Conclusion Author's Afterthoughts

About the Author

Introduction

We all love to have food conveniently. Everyone loves to order food or get to some restaurant to have their favorite dishes but eating out can be unhealthy to a greater extent. Towards the end of a busy day, eating out or ordering your food might feel like the most convenient and the most straightforward choice. In any case, comfort and restaurant prepared food can negatively affect your health and wellbeing. One of the simplest ways to improve your health is by preparing more home-cooked meals. Our world comprises various countries with numerous types of cuisines that are being eaten all around the globe. One such cuisine is called Japanese cuisine that is, as the name clearly depicts, originated from the Asian country, Japan. Japanese cooking mainly includes the territorial and conventional nourishments of Japan, which have been developed through hundreds of years of political, monetary, and social changes. The customary cooking of Japan depends on rice with miso soup and different dishes; there is an

accentuation on seasonal ingredients. In this cookbook regarding Japanese home cooking, we will discuss in detail the history as well as the origin of Japanese food and its evolution over the passage of time. You will also get a section in the cookbook where you will learn the reason behind the popularity of Japanese cuisine in the U.S.A. In the cookbook, you will get the knowledge regarding the difference between home cooking and dine in experience while having Japanese food. You will learn different breakfast recipes. All of the recipes mentioned in the cookbook are extremely easy to make all on your own at home. Now, let us not brag too much and finally start cooking Japanese at home.

Japanese Food Food can be a necessity; hence every human being includes eating in their own routine. Therefore, it is extremely essential that individuals apply some creativity in food-making. An option could be having unique Japanese food on the table. There are numerous cookbooks and online recipes which should guide anybody from a seasoned homemaker to some clueless cook on how to get ready unique Japanese food. Just a little internet research and a compilation of some recipe clippings in magazines, exposure to cooking shows needs to help in a search for new food options. In cooking Japanese food, however, it must be noted that the ingredients required may well not probably something that readily has stocked in the kitchen cupboards. Most probably, one recipe could demand a visit to the Asian grocery store or Japanese deli in your area. It can demand a little bit more effort than usual, but the end-product ought to really be surely satisfying to most senses. Afterall, Japanese foods are usually filling - with all the use of rice, wheat or egg noodles as a food base. Incidentally, Japanese foods need careful and meticulous preparation as it is a Japanese cultural practice to give attention to details. Since food is treated as a certain form of “art," it is most likely that apart, as a result, satisfying the taste buds, it should also definitely please the sight. Some of the distinctive Japanese foods one might enjoy include ingredients such as eel or unagi, Japanese green beans or edamame, amongst others. Na be or steaming pot cooking is very preferred during the cold or winter season.

Japanese Cuisine The outstanding keywords in Japanese food culture are health and aesthetics. This culinary culture says a lot, but above all, that Japanese cuisine is very healthy. For the Japanese, eating is not just an intake of food but a traditional ritual. In contrast to European kitchens, people in Japan still cook, eat and serve traditionally. Spices and fats are used minimally in Japanese cuisine. This is a reason why it is one of the healthiest kitchens in the world. The main reason for doing this is to keep the flavor of the main ingredients. In addition, the dishes are usually only cooked very little; especially vegetables are only cooked for a short time so that their color and shape are retained and their nutritional values are retained. In addition, only seasonal and regional vegetables are used in cooking. No wonder the life expectancy of the Japanese is so high. Because they try to cook their dishes without additives so that the natural properties, color and shape are not impaired. Thanks to the regular consumption of omega-3 fatty acids, the Japanese rarely suffer from heart disease. In contrast to other countries, the numbers of overweight people in Japan are very low. Overweight Japanese people have had to pay a fat tax since 2009. If you go to a restaurant in Japan, you will most likely not find any salt because in Japan, soy sauce is used instead of salt. Also, you will hardly find high-calorie foods, as fish and soybeans are the most commonly consumed foods. The most common preparation methods are boiling, steaming and grilling Around the year 300 BC, rice was grown in Japan. During the same period, Chinese cuisine began to be influenced and the resulting use of ingredients such as soy, soy sauce, tofu and chopsticks. Much later, the Japanese cooked with potatoes, which came from the west. Most recently, meat and curry from India, China and Portugal entered Japanese cuisine. The impact of Zen Buddhism has had a huge impact on Japanese cuisine. That is why there are religious restrictions on eating meat. Rather, preference is given to products that have been used for centuries, such as tofu, vegetable tempeh, beans and soy.

Popular Traditional Japanese Specialties

Soups Miso, ramen and dashi are some of the most famous and most consumed soups. The solid ingredients of the soups are eaten with chopsticks and the juice is drunk from the bowl, so no spoons are used. It is also common in Japan for only one dish to be served at a meal. However, dining with family and friends includes rice, soup, fried fish, a stew, and vegetables. There is no particular order because everything is served on the table at once. A national dish, miso, a type of soup, is served as a side dish for breakfast, lunch and dinner. Miso is actually a crushed soybean paste and is mixed with hot water to make the soup. Spring onions or sweeteners such as nori can be added as desired. Just like miso, ramen is a popular type of soup made from meat or fish broth. When consuming soups, it is common to sip or smack your lips as it is served very hot. It is also a sign that the food is tasty. The chopsticks are called hashi. There are different variants such as B. for cooking, tea ceremonies or for eating desserts. The chopsticks are made from bamboo, wood, plastic, bone, metal and ivory. There are short chopsticks for children and adults to use the longer ones. It is not good form to play with chopsticks or to point at another person. Above all, you should avoid sticking the chopsticks vertically into the rice or picking up your own chopsticks when eating from common bowls because both are reminiscent of Japanese death rituals.

Rice and Pasta Noodles and rice are usually eaten with every meal. Dishes that are served with rice are called okazu, and noodle types such as ramen, udon and soba are used in various dishes. In addition, rice is considered very sacred and valuable, so one should not be careless with rice. When eating, you should make sure that you eat the rice straight. Mixing the rice with soy sauce or anything else is frowned upon. Rice is cooked so often that there are hardly any households in Japan that do not have a rice cooker. A rice cooker is indispensable for the Japanese because it can save a lot of time. Udon are noodles similar to spaghetti that are mostly eaten for lunch. Udon are served in a bowl with or without water. They are eaten cold in summer. Due to Japan's geographic location, seafood, like rice, is one of the most consumed foods. Fish dishes like fugu, surimi and takabe are among the most popular among the Japanese.

Fish Dishes Although whale hunting is banned in many countries, it still continues in Japan. However, the consumption of whale meat decreased significantly after the Second World War. Many people think of sushi first when it comes to Japanese cuisine, but tempura, sukiyaki, udon, okonomiyaki, stove, and ramen are some of the most popular dishes. The thought that the Japanese eat sushi every day is also wrong because it is an expensive and elaborate dish for them too and is only served on special days. But sushi made it possible for the whole world to get to know Japanese cuisine better. Along with thousands of Japanese dishes, sushi is undoubtedly the number one dish. You can find a sushi restaurant anywhere in the world, especially in Europe and America. Other dishes known worldwide are, e.g., takoyaki (egg balls with octopus filling). In addition, takoyaki vendors can be found on every corner in Japan as they are a popular street food among the Japanese and are sold in takeaways. Onigiri are rice balls filled with nori, shrimp, chicken, salmon, etc. Fugu is a very poisonous species of fish that can only be cooked by trained chefs. The very thin venomous veins of the fish must be removed individually. The price for a fugu is therefore between 300 and 500 US dollars. Although the Japanese eat very little or no red meat, the Kobe beef is considered a delicacy; the meat of the Wagyu beef is used for this. An exception to Japanese cuisine is tempura, fried vegetables, or fried seafood. Since fried dishes are unusual for the Japanese and have their roots in Portugal from the 16th century. There is usually a salad with the meal. The vegetables are not only served raw in salads. It is also common to use cooked vegetables in salads. The salad is eaten with mayonnaise or various sauces.

Traditional Spices Wasabi or ginger is usually used to flavor dishes. Wasabi is used as a paste when serving sushi or fish and ginger is also used as a side dish. In addition to sweet, sour, hot, salty and bitter, umami is an atypical taste for us. Umami means intense in relation to salty dishes. Umami is artificially made from the amino acid glutamine and used by Japanese chefs. Another dish that is unusual for us is umeboshi. Because the umefruits, which are only available in Japan, are marinated in salt and vinegar and as umeboshi belong to every meal. Another Japanese ingredient is dashi. Dashi is cooked with dried fish flakes and a salty brown alga and finished as a broth. The basic ingredients of Japanese cuisine are soy sauce, pepper, ginger, wasabi (very bitter radish paste), soybeans, mirin (sweet rice sauce), shichimitogarashi (mixture of spices), katsubushi kombu (a type of seaweed).

Japanese Table Manners The Japanese not only value taste but also how food is served. The Japanese follow the concept of "eat with your eyes" because they pay a lot of attention to the appearance and presentation. To clean their hands, guests are given warm or cold, damp cloths before meals, depending on the season. These towels, called oshibori, also serve as a napkin while eating. You start eating when everyone is at the table and all dishes have been served. Before eating, you say “Itadakimasu” with folded hands, which translates as “I'll get,” but it means “Bon Appetit.” After eating, put the chopsticks on the chopstick holder and finish with the words Gochisosamadeshita. Translated, it means something like "That was a feast." Tipping the waiter in a restaurant is neither customary nor accepted in Japan. The bill is not paid at the table but at the cash register. In Japan, one should pay particular attention to eating manners. The use of toothpicks at the dining table is frowned upon. Unlike in Europe, scraps of decency are not welcome. Therefore you should eat the whole dish.

Recipes

1. Dashi Eggs on Rice

Dashi Eggs on Rice is known as the classic Japanese breakfast, which is a good version of the basic rice and chicken mix. Plus, it’s super and simple to make. Cooking Time: 4 hours 20 minutes Servings: 4 Ingredients Dashi Eggs 3 large eggs ¼ cup chicken stock 1 teaspoon caster sugar ¼ teaspoon salt 1 ½ cups cooked rice, hot 1 ½ tablespoons vegetable oil 2 tablespoons salmon flakes 2 teaspoons aonori (dried nori seaweed flakes) Chicken Dashi

1 lb. (500 g.) chicken bones 3 l. water 1 oz. (20 g.) bonito flakes Method Beat the eggs with the salt, sugar, and stock in a large bowl. Add the oil to a pan and place it over medium heat. Pour the egg mixture into the pan and cook for a few seconds. Divide the omelet in half and flip to cook until set. Divide the rice into two serving bowls. Top the rice with one egg piece. Add the salmon flakes and anoroi flakes. Prepare the dashi and add the chicken bones and enough water to cover them to a saucepan. Cook to a boil and drain. Return the bones to a pan and add more water, then cover to cook for 4 hours on low heat. Add the bonito flakes and mix well. Allow the mixture to cool for 15 minutes, then strain. Serve the rice with the dashi. Enjoy.

2. Japanese Garden Breakfast

Here’s one of the famous Japanese specialties, so everyone must try the interesting combination of soy dressing and veggies. Cook Time: 15 minutes Servings 4 Ingredients 1 teaspoon rapeseed oil 1 clove garlic, grated 1 handful kale, chopped 1 handful spinach leaves 3 regular mushrooms, sliced 3 shiitake mushrooms, sliced 3 cherry tomatoes, quartered 4 eggs Soy Dressing

1 apple, grated 1 carrot, grated 1 onion, grated ½ cup (100 ml.) soy sauce ½ cup (100 ml.) rice vinegar 2 oz. honey Method Sauté the garlic with the oil in a saucepan over medium heat until golden brown. Stir in the kale, spinach, mushrooms, and tomatoes. Sauté for 4-5 minutes, then make four wells. Crack one egg into each well and cover the lid. Cook for 4 minutes on low heat. Mix all the soy dressing ingredients in a bowl. Add this dressing on top of the eggs and garnish with chilies. Serve.

3. Okonomiyaki

This Japanese okonomiyaki recipe is one good way to enjoy cabbage and green onion mixed pancakes in a savory style. Serve the freshly cooked pancakes with mayo sauce on top. Cooking Time: 6 minutes Servings: 4 Ingredients 10 ½ oz. (300 g.) flour 1 cup (220 ml.) water 2 eggs 3 teaspoons baking powder ½ package dashi powder ¼ green cabbage, minced 4 spring onions, minced Method

Mix the flour with the water, eggs, baking powder, and dashi powder in a bowl until smooth. Stir in the cabbage and spring onions and mix again. Place a pan over medium heat and grease it with cooking spray. Add a spoonful of the batter and spread it into a round. Cook for 2-3 minutes per side until golden brown. Serve.

4.Japanese Omelet Rice (Omurice)

If you haven’t tried the Japanese omelet rice before, then here comes a simple and easy to cook recipe that you can prepare at home in no time with minimum effort. Cooking Time: 4 minutes Servings: 2 Ingredients ½ onion, chopped 1 boneless, skinless chicken thigh, sliced 1 tablespoon olive oil ½ cup frozen mixed vegetables Salt to taste Black pepper to taste 1½ cups cooked Japanese short-grain rice 1 tablespoon ketchup 1 teaspoon soy sauce

Omelet 2 large eggs 2 tablespoons milk 2 tablespoons olive oil 6 tablespoons sharp cheddar cheese Method Sauté the onion with the oil in a pan until soft. Stir in the chicken and sauté until it changes its color. Toss in the mixed vegetables. Add black pepper and salt for seasoning. Add the rice, soy sauce, and ketchup. Mix well. Beat 1 egg with 1 tablespoon of the milk in a bowl. Set a pan with 1 tablespoon olive oil over medium heat. Pour in the egg and cook for 1-2 minutes per side. Add cheese on top of the eggs and fried rice. Press these layers, and then flip the pan over the plate. Garnish with ketchup. Serve.

5. Cucumber Sunomono

This is a refreshing cool appetizer that goes very well with any sushi. Cooking Time: 1 hour 15 minutes Servings: 5 Ingredients 1 teaspoon salt 1 ½ teaspoons ginger, minced ⅓ cup rice vinegar 4 teaspoons white sugar 2 large cucumbers, peeled Method The cucumbers should be split in half lengthwise, and any big seeds should be scooped out. Cut into very small pieces crosswise. Combine the vinegar, ginger, salt, and sugar in a shallow cup. Mix well.

Put the cucumber in the cup and swirl to cover it with the mixture evenly. Before eating, chill the cucumber dish for at least 1 hour.

6.Tofu Hiyayakko

This is a simple and easy sushi to make with soft tofu that is cooked with a special sauce. It will be a new favorite for all sushi lovers. Cooking Time: 10 minutes Servings: 1 Ingredients 1 pinch bonito granules 1 pinch toasted sesame seeds 1 ½ teaspoons fresh ginger, minced ¼ teaspoon green onion 1 tablespoon soy sauce ½ teaspoon water ¼ (12 oz.) package silken tofu ½ teaspoon dashi granules 1 teaspoon white sugar Method In a shallow bowl, blend the sugar, dashi granules, soy sauce, and water until

the sugar is dissolved. On a small dish, put the tofu and cover it with the green onion, ginger, and bonito granules. Sprinkle on top of the soy combination and scatter with the sesame seeds.

7. Japanese Breakfast Porridge Bowl

This is a very healthy rice bowl recipe that has been prepared in just 15 minutes. It will surely become your favorite breakfast recipe with its delicious preparation and healthy ingredients. Cooking Time: 10 minutes Servings: 1 Ingredients 20 g. firm Water for desired consistency 1 tablespoon nutritional yeast ¼ small avocado 20 g. dry round brown rice 1 nori sheet, shredded 1 teaspoon miso paste ½ cup chopped leek 20 g. rolled oats

Garnishing Sesame seeds Paprika powder Method Begin by draining the brown rice. Wash and clean. Place the rolled oats in a shallow saucepan in the morning before preparing the porridge, then add only enough hot water to fill them. Just put aside. You could either rip the nori sheet with your palms or cut it with knives. Then, cook the soaked rice and the sliced leek in a room temperature water frying pan till the rice is ready, about 10 minutes. Turn the heating off. Then, blend in the soaking rolled oats and insert the appropriate boiling water. Then, combine some liquid with the miso paste and switch things up with the ripped nori paper. Add the avocado and nutritional yeast into the mixture. Again, when necessary, add a little water.

8. Japanese Beef Tataki Rolls

This is a healthy and nutritious beef tataki recipe that is easy to make and is ready within 15 minutes. Cooking Time: 20 minutes Servings: 24 rolls Ingredients 2 teaspoons sesame seeds Large bunch cilantro 1 green cabbage 2 red chilies ¼ napa cabbage 1 carrot 1 lb. beef fillet 1 tablespoon sesame oil 1 teaspoon sugar 4 tablespoons soy sauce

1 tablespoon neutral oil Method Warm a nonstick or sheet iron frying pan over medium temperature until it is smoking hot. Sear the beef fillet for 40 seconds on either side after brushing it with the neutral spray. In a small cup, combine the sesame oil, soy sauce, and sugar, and whisk until the sugar has melted. Transfer 2 tablespoons of the seasoning to the meat and rub it on. Save the remaining dressing for the day. Refrigerate the meat for at least an hour after wrapping it in glad tape. Thinly slice the napa lettuce, cabbage, cilantro, carrot, and red chilies. Slice the beef finely and place a portion of each vegetable in the center. Sprinkle a little of the coating on each roll before gently rolling it up. Serve hot with the sesame seeds.

9.Pancakes Dorayaki

This is a very easy to make and delicious pancake that you can serve along with your favorite sweet desserts. The pancake is made using a special batter and has a unique flavor. Cooking Time: 20 minutes Servings: 2 Ingredients Vegetable oil ½ cup red bean paste 2 tablespoons mirin or maple syrup ¼ teaspoon soy sauce ½ cup sifted cake flour 2 teaspoons baking powder ⅓ cup soy milk 2 tablespoons powdered sugar

Method In a large cup, mix the flour, powdered sugar, and baking powder. Add the maple syrup, soy milk, and soy sauce to some other dish. To form a delicious mixture, drop the dried mixture into the wet one, and mix. It is not meant to be so dense, but this should be small enough just to pour. For 10 minutes, let everything sit. In a non-stick pan or pot, pour that small amount of oil and warm it over moderate flame. To disperse the oil equally, use a towel. You just want the slightest amount to help shade the pancakes but not adhere to them. Reduce heat to medium, and dump about 2 tablespoons of the batter in as ideal the round as you can find on the non-stick plate. You need all of them to be approximately the same number. For around 2 minutes, heat on the first hand, bubbles might rise on edge, and the sides will cook very easily. For around one more minute, turn and heat on the other hand. Enable your cakes to chill for several minutes, then add a dollop of Anko, the bean paste, to each of them. To make the dorayaki, cover it with a croissant and stack it all together. Serve with a swirl of icing sugar or cream cheese or diced strawberries with almonds.

10. Tamagoyaki Scramble

If you love scrambled eggs in any form, then this is the right recipe for you. It has a unique taste and texture that can be made as per your liking. Cooking Time: 3 minutes Servings: 1 Ingredients ¼ teaspoon black salt Pepper to taste 2 teaspoons sugar ⅛ teaspoon baking powder ½ teaspoon kombu dashi 2 teaspoons mirin 1 sheet dry yuba 3 tablespoons liquid of choice 1 teaspoon soy sauce ¼ cup silken tofu

Garnishing Scallions Sesame seeds Kizami nori Soy sauce Optional 1 tablespoon vegan kewpie mayo 1 pinch turmeric 2 teaspoons nutritional yeast Method Moisturize the dry yuba in warm water for 3-5 minutes. Rip the yuba into smaller parts, about around the size of a fist. Mix the liquid, silken tofu, mirin, soy sauce, rice, dashi, sugar, pepper, and baking powder thoroughly together. This is going to be the mixture, which shuffles as well. Over medium-high heat, warm a bowl and add oils or vegetarian butter. Add the silken tofu and put the yuba stuff on top. Before handling it, let it cook for around two minutes. Use spoons or a spatula until the sides start to look fried, then force the sides into the center. Lower the heat and simmer for another 30 seconds, moving the mixture to the right texture every few minutes. Squeeze the black salt on the edge using your fingertips. Take it out of the oven and eat on the sides or over pasta.

11. Japanese Natto

This is a very unique Japanese recipe that will surely impress you with its amazing taste and lovely presentation. Cooking Time: 5 minutes Servings: 1 Ingredients 1 teaspoon soy sauce 3 shiso leaves Steamed rice 1 tablespoon Katsuobushi bonito flakes Japanese yellow mustard 1 tablespoon green onions 1 package Natto Method Combine all the components, excluding the shiso leaves and steamed rice.

Mix very well until it is dense. Place the rice around and line it with the shiso leaves.

12. Salmon Cucumber Tartare Bites

If you are looking to try something new and have an adventurous taste in your mouth, then this is the right recipe. It is easy to make and ready within 15 minutes. Cooking Time: 50 minutes Servings: 4 Ingredients: Serving Finely minced scallions Black sesame seeds (optional) Japanese seven flavor chili pepper 1 English cucumber Salmon Tartare 1 teaspoon mirin ½ teaspoon sesame oil

2 teaspoons scallions 1 teaspoon soy sauce ½ pound fresh salmon fillet Method Combine the salmon, scallions, sesame oil, mirin, and soy sauce in a medium mixing dish. The cucumber ends should be trimmed. Use a knife, score the cucumber skin laterally. To serve, spoon the salmon tartare into the cucumber circles and marinade with Japanese seven flavor chili pepper, scallions, and black sesame seeds. Serve right away.

13. Teriyaki Mushroom Bowl

If you want to try something new and different, then this is the right way to do it. It is made very simple, and it suits 2 people easily. Cooking Time: 45 minutes Servings: 4 Ingredients 2 tablespoons sesame seeds 2-3 scallions, sliced thinly 1 teaspoon red chili flakes 1 lb. broccolini, about 12 stalks 1 cup dry brown rice 2 cloves garlic, finely minced 2 teaspoons ginger, minced 6 Portobello mushrooms 1 tablespoon white miso paste 1 tablespoon brown sugar

3 tablespoons soy sauce 2 tablespoons rice vinegar 3 tablespoons sesame oil Method Heat the flame to 425 degrees F. Slice the mushrooms and cover them with 1 tablespoon of the sesame oil. Switch to a cookie dish and bake until the mushroom is soft and the liquid flows for twenty minutes, rotating halfway across. Cook the rice as per the instructions in the box. In the meantime, in a small shallow saucepan, mix the brown sugar, rice vinegar, soy sauce, ginger, garlic, white miso paste and chili powder. Heat till the sugar dissolves, and the paste gets thicker into a coating, stirring regularly. To smooth it out, if you moisten this too much, put in 1 tablespoon of water. Shave the woody edges off the broccoli and sprinkle on a cookie dish with the leftover sesame oil and salt season. Pull them from the cooker until the mushroom is baked. With both the teriyaki coating, coat all parts of the mushroom and the broccoli. Put the broccoli and mushroom back in the oven for 10 minutes before the broccoli is the saddle and the mushrooms are caramelized. Spray with sesame oil and clear everything from the cooker. For a side dish, serve the broccoli and mushroom over the rice and finish with spring onions.

14. Japanese Ogura Toast

Let’s make a delicious and nutritious breakfast, lunch and dinner. This is mild and very tasty, with a unique flavor you will love. Cooking Time: 13 minutes Servings: 8 Ingredients Margarine or butter 8 tablespoons cream cheese 8 tablespoons red bean paste 2 pieces white bread Method Butter the white bread by cutting it into four and toasting it until crispy. While the toast is still sweet, spread real cheese or butter on it. On each bread square, spread 1 tablespoon of the red bean paste and 1 tablespoon of the cream cheese.

15. Vegetable Lo Mein

If you want to feel the difference in your taste buds, then this is the right recipe for you. It is very easy to cook, and you can store it in an airtight container for many days. Cooking Time: 25 minutes Servings: 4 Ingredients ½ cup snow peas 3 cups baby spinach 1 red bell pepper 1 carrot 8 oz. egg noodles 2 cloves garlic 2 cups cremini mushrooms 1 tablespoon olive oil Sauce

½ teaspoon ground ginger ½ teaspoon Sriracha sauce 2 teaspoons sugar 1 teaspoon sesame oil 2 tablespoons soy sauce Method Set down a bowl full containing the sesame oil, sugar, soy sauce, ginger, and Sriracha sauce. Heat the egg noodles as per the package directions in a large pot of water; rinse well. In a medium saucepan or skillet, heat the olive oil over medium heat. The garlic, red pepper, and carrot are added to the pan. Mix in the snow peas, mushrooms and spinach for around 2-3 minutes or until the peas have ripened. Toss in the egg noodles with the soy sauce combination and toss gently to blend. Serve right away.

16. Salad Bowls with a Miso Tahini Dressing

This is a very healthy and filling bowl that you can utilize in many meals. It can be served as a regular salad or as a side dish for your main course. It will surely enhance your taste buds. Cooking Time: 35 minutes Servings: 4 Ingredients ½ long cucumber ¼ cup almonds 2 cups red cabbage 1 bunch radishes ¾ cup brown rice 1 bunch kale 2 carrots, shredded 8 eggs, free range

Dressing ½ tablespoon sesame oil ¼ cup water 1 tablespoon honey 3 tablespoons rice vinegar 2 tablespoons red miso 1 tablespoon fresh ginger 3 tablespoons tahini raw Method Begin by cooking the brown rice according to the package instructions. Cooking the rice takes a few minutes on average. To make the salad, clean the veggies first. Combine the kale, almonds, sliced carrots, chopped red cabbage, chopped cucumber, and diced radishes in a salad bowl. To make the dressing, add all of the components to a blender and blend until smooth. If you want a waterier sauce, add 2 tablespoons more water. Break the boiled eggs' shells and cut them. Serve the salad with the rice on the side.

17. Japanese Cucumber Salad

This is a healthy salad that can be prepared in just 10 minutes with minimum effort. Cooking Time: 15 minutes Servings: 2 Ingredients 2 teaspoons salt 5 g. dried seaweed wakame mix 1 cucumber Amazu Sesame seeds to sprinkle 2 teaspoons ususkuchi soy sauce 2 teaspoons rice vinegar 2 teaspoons mirin

Method In a small mixing bowl, mix all of the Amazu components and stir well. Then, set aside. Toss the cut cucumber with the salt in a paper glass. Chuck the cucumber and salt together to well coat the cucumber in the salt. To remove the water from the cucumber, soak it in salt for 10 minutes. Put aside to cool a few minutes after placing the dried seaweed wakame mix in a shallow saucepan with 2 cups of water. Discharge and pinch the seaweed and cucumber to remove any excess water. Combine the seaweed and cucumber, then add the Amazu liquor solution over the cucumber. Offer in a shallow saucepan with white sesame oil on top.

18. Vegan Japanese Spinach Salad

If you have been wondering about a vegan alternative to enjoy your spinach, then here is a perfect recipe for you. The preparation has very healthy ingredients with a unique flavor. Cooking Time: 10 minutes Servings: 2 Ingredients ½ (8 oz.) package fresh spinach 1 pinch salt 1 ½ tablespoons soy sauce ½ teaspoon white sugar 2 tablespoons water 2 tablespoons sesame seeds 2 tablespoons sesame oil Method

Position 1 ½ tablespoons of the sesame oil on a sheet and pound them with the bottom of a container or a large quart container. Place in a mixing bowl. Stir in the water, sesame oil, and sugar to make the dressing. Contain a big pot of salted water to a boil. Cook for 2 minutes or until the spinach has crumbled. To avoid the cooking time, dump the vegetables into a sieve and rinse with warm water. To extract moisture from the spinach, squeeze it with your palms. Make strips out of it. In 2 bowls, position the cooked vegetables. Drizzle the dressing on board and garnish with the sesame seeds.

19. Veggie Sushi Bowls

This recipe is classified as a lunch bowl but can be enjoyed as a meal for dinner or breakfast. It is very simple and healthy to make and combines raw veggies with other ingredients. Cooking Time: 1 hour 20 minutes Servings: 20 Ingredients Rice Salt 3 tablespoons sugar 1/3 cup rice vinegar 3 cups short-grain Japanese rice Rolls 1 romaine lettuce heart Pickled ginger

10 nori sheets 20 asparagus spears Wasabi paste 1 small red onion 1 plum tomato 1 cucumber 1 avocado Sesame seeds Method In a pressure cooker, mix 3¼ cups of water and the rice and prepare according to the package recommendations. In a small saucepan, mix the vinegar, salt, and sugar, mixing to absorb the sugar. Fill a big wooden bowl halfway with the cooked rice. Soak your palms in water and spoon a pinch of the rice onto the nori. Range the rice uniformly up to the nori's edges by pressing it forward. Sesame seeds may be sprinkled on top. Get the veggies together. Cover with the loading. The sushi rolls can be cut into 6 - 8 bits. Serve with more miso and sticky rice.

20. Japanese Dripping with Ginger Soy Dressing

This is a simple and easy salad with a unique flavor that you will love to enjoy. Cooking Time: 10 minutes Servings: 14 Ingredients ½ teaspoon salt ¼ teaspoon ground black pepper 2 teaspoons lemon juice ½ teaspoon garlic, minced ½ cup onion, minced 2 tablespoons celery, minced 2 tablespoons ketchup ⅓ cup rice wine vinegar 2 tablespoons ginger, minced

2 tablespoons water Method Merge the onion, rice wine vinegar, garlic powder, water, garlic, fennel, ketchup, sesame oil, butter, lemon juice, garlic, salt, and pepper into a bowl and mix until smooth. Mix for about 30 seconds at great speed or till all the components are wellpureed.

21. Vegetarian Ramen

This is a healthy and delicious recipe that you will love to taste. Cooking Time: 1 hour Servings: 4 Ingredients 4 baby bok choy 4 (5 oz.) packages ramen noodles 1 tablespoon soy sauce 4 cloves garlic 8 dried shiitake mushrooms 1 piece dried kombu ¼ cup vegetable oil 1 2" knob ginger 1 tablespoon black sesame seeds Kosher salt 4 scallions

Method Cook the garlic and ¼ cup of the oil in a medium saucepan over medium heat, frequently whisking until the garlic is translucent around 4 minutes. Mix in the sesame seeds and roast until the garlic is nicely browned and crisp, turning periodically for about 2 minutes. Heat the remaining 2 tablespoons of the oil to moderate in the preserved pot. Cook the sliced scallions and ginger for about 4 minutes, stirring regularly, until the scallions are crispy in patches. Insert the kombu and mushrooms, then whisk in 5 cups of cold water. Add oil a slice at a time, until introducing more, whisking to mix with each addition. Add the soy sauce and stir; sprinkle with salt. Lower the heat and stay warm until ready for serving. Spoon the liquid over the pasta to eat, then finish with the bok choy and the preserved garlic oil. If needed, finish with nori, eggs, and coriander.

22. Japanese Fish Waffles

This is an interesting recipe that you will love to try. It is very easy to make. Cooking Time: 55 minutes Servings: 6 Ingredients: 240 g. sweet red bean paste Taiyaki Batter 1/3 cup milk 1 large egg 2 teaspoons baking powder 1/3 cup water 1½ tablespoons sugar 1 cup plain flour Method

In a big mixing cup, mix the flour and baking powder and create a well in the middle. Combine all of the milk mixtures and mix them into the flour properly. Mix them, but do not overdo them. Cover the bowl with cling wrap and chill for 30 minutes to allow the mixture to rest. Over reduced temperature, steam a taiyaki pan and add around 2 tablespoons of the batter down the plate's bottom. Pour the mixture from the pan's upper portion, allowing it to run with the ball down to the floor. Position a roll of the sweet red bean paste in the middle and drizzle with more flour (about 2 tablespoons). Heat for 5 minutes on either side over low heat, pressing the plate. Pick the taiyaki cautiously until both sides have fried. Carry on for the rest of the batter and in the same way.

23. Japanese Pancakes

A very easy recipe that can be served as a side dish with your favorite breakfast or even topped with ice cream. Cooking Time: 40 minutes Servings: 8 pancakes Ingredients Nonstick cooking spray Maple syrup for serving 3 large egg whites ¼ teaspoon cream cheese ½ teaspoon pure vanilla extract 1 large egg yolk 1½ cups all-purpose flour 1¼ cups milk 4 tablespoons unsalted butter ½ teaspoon kosher salt

2 teaspoons baking powder 3 tablespoons confectioners' sugar ½ cup flour Method In a big mixing cup, combine the flour, butter, baking powder, and salt. In a medium mixing cup, whisk together all of the milk, cream cheese, vanilla extract, and egg whites until smooth. In a separate big mixing cup, beat the egg yolk and confectioners' sugar with an immersion blender at moderate speed for 2 minutes or until rigid peaks form. Mix the flour mixture into the butter mixture (a few lumps are fine). One-third of the pounded egg whites should be incorporated into the flour mix. Double in the egg white mixture until they are just mixed. Use nonstick cooking oil, lightly coat the insides of four 3-inch-wide by 2-½ -inch-high circle molds. Heat a big nonstick pan over medium heat, coated with cooking spray. Cover each of the ready ring molds with ½ cup of flour and position them in the center of the pan. Cover the pan with a cap and cook over medium heat or until the batter has risen to the ring molds' tops and is crispy on the rim. Then, use a spoon, loosen the bottoms of the pancakes. To secure the ring molds, grab the side with tweezers and rotate them cautiously. Cover and simmer for another 5 minutes or until crispy on the other hand. Break the mold and move to a tray. Serve with a dollop of butter and a drizzle of maple syrup. Before the cakes dampen, they must be served. Repeat the cooking process with the leftover batter, lightly spraying the ring molds and coating the pan with nonstick cooking oil.

24. Japanese Milk Bread

This is a lovely recipe that you will love to taste and will also make a great gift on special occasions. Cooking Time: 50 minutes Servings: 16 slices Ingredients Tangzhong 6 tablespoons water 2 tablespoons bread flour The Rest of Loaf 3 tablespoons sugar 1 egg 30 g. unsalted butter 1 teaspoon salt 2 teaspoons fast acting yeast

½ cup milk 300 g. bread flour Method In a shallow saucepan, combine the water and bread flour for the tangzhong. After switching on the oven, blend until smooth and no chunks remain. Heat the flour mixture gently on medium-low pressure, stirring continuously, till it hardens. When you swirl it, you can see trails formed by the spatula. Remove the pan from the heat and set it aside to cool. In a big mixing dish, combine the rest of the ingredients (milk, yeast, flour, sugar, melted butter, salt, and egg). Insert the cooled tangzhong. Combine all of the components in a blender, then knead by hand on a baking sheet. If necessary, insert some more flour. Move the dough to a finely oiled bowl until it is no longer messy. Cover and set aside to rise in a warm location until doubled, approximately 1 hour. Knock back the flour and slice it into three parts until it has grown. Place the remaining pieces to the sides and from one into a sphere. Stretch one part of the bread midway over the available dough, then spread the other half on top, creating three levels. If necessary, lightly rub the ball of bread, then roll it up like a cinnamon roll. Cover and set aside to climb until the loaf is just above the pan's rim. Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. Clean the top of the bread with egg wash after lightly beating the egg. Bake the loaf for 30 minutes or until lightly browned. If it starts to brown too quickly, tent it with parchment for the last few minutes of preparation. Allow cooling on a wire rack before cutting.

25. Japanese Sweet Filled Pancakes

This is a healthy and delicious pancake recipe that is simple to make and very yummy. Cooking Time: 30 minutes Servings: 2 Ingredients: Vegetable oil for frying ¾ pound Anko sweet beans 3 tablespoons water or milk 1 cup all-purpose flour 2 large eggs ½ teaspoon baking soda 2/3 cup sugar Method Collect the required ingredients.

In a mixing cup, whisk together the egg and sugar until smooth. The baking soda can be dissolved in water. In a separate bowl, whisk together the egg and water. Gradually incorporate the sifted flour into the beaten egg. Lightly grease a pan or hot tray and steam it. Create a small pancake with a scoop of the flour in the pan (about 2 to 3 inches in measurement). When bubbles emerge on the bottom, turn it over. With each pancake, repeat the procedure. Allow the pancakes to cool. Grab a pair of the pancakes with a handful of the Anko sweet beans in the center. Serve Immediately.

26. Japanese Green Tea Rice

This is a very healthy and filling recipe that you can enjoy alone or with your favorite people. Cooking Time: 15 minutes Servings: 2 Ingredients Some thinly sliced scallions ½ teaspoon sesame seeds 2 tablespoons green tea leaves ¼ teaspoon salt, or to taste 1 cup water 1 cup steamed rice Method Take the water to a boil in a large saucepan. Insert the tea leaves and salt and remove them from the oven.

Allow 10 minutes to pass. The tea should be drained and filtered. Remove the green leaves and toss them out. Place the steamed rice in a big shallow bowl. Cover with the scallions and sesame seeds. Instantly pour the tea over and eat.

27. Japanese Fruit Sandwich

This is a healthy version of the traditional sandwich served for breakfast, tea or as a snack. Easy to make and very delicious. Cooking Time: 10 minutes Servings: 4 Ingredients ¼ teaspoon vanilla extract 8 slices Japanese sandwich bread ½ pint heavy cream 3½ tablespoons condensed milk 1 mango 14 strawberries 1 kiwi Method Cut the kiwi into ¾-inch thick circles after peeling and slicing it. Remove the peel from the mango, remove the tapered ends, and cut it into ¾-

inch wide batons. The strawberry tops can be removed. If they are too big, cut them in half. In a cold pan, whisk together the heavy cream, condensed milk, and vanilla extract until strong peaks emerge. On four slices of the toast, add an even surface of the whipped cream. The fruits should be put on top of the whipped cream. Ensure they are arranged on the outside of the sandwich, where you will split it, so the fruits show up equally. More of the cream should be used to fill up the cracks between the fruits, and then the fruits should be topped with an even coating of cream. Take the crusts from the four remaining bits of toast and cover the sandwiches. Cutting the sandwiches would be better if they are refrigerated for at least 1 hour. Cut them in half or quarters until you are about to eat them.

28. Japanese Strawberry Sauce

This is a very healthy and easy pancake recipe that you can make as per your taste. It is sweet and tasty and a great snack for kids. Cooking Time: 20 minutes Servings: 2 cups Ingredients 1 tablespoon cornstarch ¼ cup water ½ cup sugar 1 tablespoon lemon juice 2 cups fresh strawberries Method In a mixing dish, smash 1 cup of the sliced and diced strawberries with a stick blender or pastry cutter. Integrate the mashed strawberries, cornstarch, lime juice, and water in a

medium saucepan. Get the water to a medium boil. Heat for 10 minutes, stirring continuously, or until it has browned. Remove from heat and whisk in 1 cup of the strawberries that have been set aside. Leave to cool completely before frozen or refrigerating.

29. Japanese Rolled Omelets

This is a healthy and very delicious recipe that you will love to try. Cooking Time: 10 minutes Servings: 1 Ingredients 1 oil-soaked paper towel 1 teaspoon soy sauce 1 teaspoon mirin 1½ tablespoons homemade dashi 2 large eggs Method Use spoons, beat the eggs in a shallow saucepan until well mixed and no clear egg whites remain. In a mixing bowl, combine the cooled dashi, mirin, and soy sauce. Heat a tamagoyaki pan to moderate.

Fill the plate with one-quarter of the beaten egg. Start rolling when the egg has completely set on the bottom but is still partially damp on top. Raise the rolled section with your chopsticks and allow the raw egg to run beneath it. Cook for another 5 minutes, popping any big bubble that develops. Place the tamagoyaki on a wooden sushi mat and grind it up firmly yet gently; set aside for 3 minutes. Move the tamagoyaki to a large dish and, if necessary, cut crosswise.

30. Japanese Street Crepes

This is a healthy and delicious version of the popular street crepe. It is very easy to make and can be eaten as an evening snack or as a full breakfast. Cooking Time: 15 minutes Servings: 20 crepes Ingredients 1 tablespoon sugar Anything you like for fillings 1 ¾ cups milk 30 g. melted butter 3 egg whites 1 cup flour Salt Method

In a mixing cup, sift together the flour, sugar, and a touch of salt. Combine the egg whites and half of the milk in a mixing bowl. Using an electric mixer, beat until all chunks are gone. Insert the remaining milk, along with the butter, and proceed again. Let cool for 15-30 minutes at ambient temperature. Pour a small amount into a preheated non-stick frying pan and quickly tilt the pan to distribute the batter evenly. Cook over medium-high heat until golden brown on the underneath. Switch the crepe by lifting the ends of the crepe. Mostly on the second side, cook for about 30 minutes. Fill the crepes in whatever way you like.

31. Japanese Tamago Kake Gohan

Very simple and easy to make, this recipe is an egg dish that can be enjoyed whenever you want. It is healthy and nutritious. Cooking Time: 50 minutes Servings: 2 Ingredients 1 scallion, finely chopped Sesame seeds for sprinkling Extra-virgin olive oil 2 eggs Splashes of tamari 2-3 cups brown rice Toppings (0ptional) Avocado slices Roasted broccoli

Microgreens Splash of rice vinegar Thinly sliced nori Japanese pickles Extra egg yolks Method Divide the fried brown rice evenly into two pans. Whereas the rice is still warm, crack one egg into each bowl and add a dash of tamari, stirring vigorously so that the egg softly heats as it covers the rice, giving the rice a fluffy texture. Add spring onions, sesame seeds, and any other preferred toppings to each dish. Serve with a layer of tamari for spice.

32. Japanese Souffle Pancakes

This is a delicious and healthy version of the popular French Souffle Pancakes. Just bake, fold and eat. Cooking Time: 20 minutes Servings: 2 Ingredients Dry Ingredients ¼ teaspoon baking soda 1 pinch of salt 1 tablespoon sugar 1 teaspoon baking powder 80 g. all-purpose flour Wet Ingredients 2 teaspoons oil 1 teaspoon vanilla extract 1 tablespoon apple cider vinegar

80 ml. soy milk Method Lubricate appropriately with oil or vegetarian butter when you're using ring molds. Mix the flour mixture very well in a pan. Shift the flour mixture on the one hand and insert the apple cider vinegar, vanilla extract, soy milk, and oil. Slowly pour together all the products until no dry patches remain. Do not spill over. Over the moderate fire, heat a wide skillet. Transfer a thin film of oil to the rim. Turn the heat down to moderate when the oil is hot. Position the molds of the ring so that among them, there seems to be some room. Twice, the batter is spooned under one mold, then the other. Now, scoop the batter into two large piles when you're not using a mold. Use a lid to protect the pot and let it heat for 10 minutes. The surfaces of the cakes should never be shiny for more than 10 minutes. They must have some wrinkles on the horizon, and that they should appear dry on the bottom. Switch the pancakes using a spatula. However, place the bowl once more and cook for the next 3 minutes before the pancakes are cooked fully. Remove and expose the bowl from the flame. Serve with a vegetarian oil or a coconut whip and golden syrup instantly.

33. Homemade Senbei Rice Crackers

Senbei is a classic Japanese snack made with rice. You can make it at home and store it for a healthy and delicious snack all day. Cooking Time: 40 minutes Servings: 4 Ingredients: Senbei 2 tablespoons vegetable oil 4 tablespoons water 40 g. cooked white rice ¼ teaspoon sea salt 120 g. rice flour or mochiko Glaze 2 teaspoons mirin 1 tablespoon soy sauce Toppings

2 teaspoons red chili pepper mix Nori seaweed sheets 3 teaspoons black sesame seeds 5 teaspoons furikake rice Method Preheat the oven to 190 degrees Celsius. To make the glaze, whisk together the soy sauce and mirin. In a mixing bowl, combine the cooked white rice, water, rice flour, salt, and oil to produce the pastry. Run until the mixture is finely mixed. Place the mixture in a bowl and insert your desired toppings. Remove the plastic from the dough 'disc' and place it on the prepared baking sheet. Bake the pretzels for 8-10 minutes, one baking tray at a time. Using a spatula, turn the pretzels. Bake for 8-10 minutes more or until the crackers begin to tan. Brush the glaze over the tops. Return to the oven and bake for another 10 minutes or until well browned. Before serving, cool full on a wire rack.

34. Japanese Rice Balls

This is an interesting recipe from Japanese cuisine. It is very healthy and tastes amazing with a great texture. Cooking Time: 1 hour Servings: 4 Ingredients 1 teaspoon toasted sesame oil ½ avocado ½ teaspoon salt ½ – 1 small sweet potato 2 tablespoons rice wine vinegar 1 tablespoon sugar 3 cups water ¼ cup sesame seeds 1 ½ cups brown sushi rice

Teriyaki Sauce 2 tablespoons sugar 1 tablespoon rice wine vinegar 5 tablespoons soy sauce 5 tablespoons mirin Vegetable oil for frying Cornstarch Water Method Begin by doing the rice cleaning. Quantify the rice into the pan and wash it with cool water several times till the water no longer looks murky and begins to appear clean. Drain some rice. Use ice water to coat the rice, put the pot on the flame, and protect it with a cover. Switch the heat off when the water heats. Offer it a stirring and allow the water to consume the rice. The rice must be weak after 30 minutes. Drain all water in bulk. Strip a large mixing bowl with films from the kitchen and drop around 1 tablespoon of cooled rice in it. Preheat the frying pan and pour some oil over it. Fry the onigiri over medium temperature until crisp and well caramelized, three minutes per hand. Serve with the teriyaki sauce instantly. Integrate the soy sauce, vinegar, mirin, and sugar in a shallow saucepan. Bring it to the boil. Blend cornstarch with water in a tiny cup. Steadily dump the cornstarch combination into the sauce when continuously stirring it. Continue cooking until you have caramelized the sauce. Switch the heat off over the pan.

Conclusion With heavy effects from both Korea and China, Japanese cuisine has been around for more than centuries. And it's only been several decades before all the results of what is now recognized as Japanese cuisine has begun to exist. Currently, the four seasons and climate also have a significant influence on Japanese food. Most frequently, fish and veggies are consumed. Although the food may sound almost ordinary to some western people, tastiness, appearance, and combination of flavors are of utmost importance. This cookbook has all types of breakfast recipes of Japanese cuisine. Try the recipes and start preparing your easy and delicious Japanese breakfast meals.

Author's Afterthoughts

Thank you for taking the time to read my work and buy my book. Readers like you are what makes my work so rewarding and I deeply appreciate it. With so many books out there, I am elated that you picked mine! With all of those options, I am grateful you found the content of my book above and beyond. I only ask one thing, please let me know what you thought of the book. Leave a review on Amazon.com and express your opinions, ideas, and criticisms. This type of feedback only makes me better and I would greatly appreciate it. My sincerest thanks, Nadia Santa

About the Author Nadia Santa is a successful chef, business-owner and e-book author living in the San Fernando Valley in sunny California. As a young woman, Nadia headed off to Stanbridge University and planned on becoming a nurse like her mother. She didn’t have enough money for tuition, so she got a part-time job in a restaurant in the kitchen. Starting off as a server, Nadia’s interest in learning the ropes of the kitchen led to a serendipitous stint as an assistant chef and she fell in love! Fortunately, she wasn’t too far into her studies and was able to transfer to the Institute of Culinary Education to study the culinary arts. Nadia brought her exceptional talent with flavours and textures to the same restaurant she worked at and eventually became the head chef. Her skills increased the customer base and earned several awards for the restaurant. Today, Nadia Santa still lives in California with her family and her love of cooking. She is busy writing e-books, running her restaurant and making delicious dishes for friends and family. Keep a lookout for more from this dynamic, successful chef when she releases several new e-books in the future. She may not be a nurse, but her tasty food heals the hunger of thousands of her fans.