Rice and Toppings

• Rice forms the backbone of innumerable meals in Japan, and breakfast is no exception. Steamed white rice accompanied by shredded seaweed, bonito flakes, sliced shiitake mushrooms or pickled vegetables such as sour umeboshi plums makes for a complete, if simple, Japanese breakfast. For a heartier version, diced ham, a small portion of grilled fish or a poached egg can be added on top.

Natto

• Natto is another common topping for rice at the Japanese breakfast table. Natto consists of fermented soybeans in a sticky, slippery, stringy base. The taste and flavor are pungent and sometimes bitter. It is considered by many to be an acquired taste. However, for those who enjoy it, Natto offers a substantial protein boost in the morning as well as healthy bacterial cultures similar to those found in yogurt.

Tamagoyaki

• Tamagoyaki is the Japanese name for a rolled omelette dish made in a special square pan and served for both breakfast and lunch. It is usually flavored with soy sauce and sugar and can be served warm or at room temperature. This is the same omelette that is sometimes served as a topping for sushi.

Salad

• People in Japan are particularly fond of salad or other vegetable side dishes for breakfast. A simple green lettuce salad with a light dressing is completely acceptable morning fare in Japan. Cooked spinach with sesame sauce -- also known as goma-ae -- is another favorite, as is kale dressed with sesame oil. Green beans with miso dressing, a cabbage slaw with vinegar or a seaweed salad also fits in well on the Japanese breakfast plate.

Miso Soup

• A typical Japanese breakfast almost always includes a cup of miso soup served hot in a covered laquer bowl. The lid helps keep the soup steaming hot. The simplest miso soup is made with dashi and miso only, but you can also add ribbons of seaweed, cubed tofu, sliced shiitake mushrooms or scallions.