BREAKFAST ,

– Japanese tea
– banana
– natto (fermented soybeans)
– white rice
– raw eggs

▼He says, “I really love natto, so I often eat it together with raw eggs and rice!”

▼”First I mix the eggs with the rice.”

▼”Then I add the natto and mix that.”

▼”It’s highly nutritious and really delicious!”

Wow. So far, so Japanese! We doubt natto would be at the top of the list for everyone, though. What else is 

on the menu?

– fried pork with ginger
– miso soup
– white rice

Fried pork for breakfast! Very nice.

– white rice
– natto
– vegetable soup


Apparently, our fourth respondent has three different breakfasts that he often eats:
 1) Natto and a fried egg on rice with miso soup.






2) Oyakodon (literally meaning “parent child bowl”, this is chicken and eggs on rice) with miso soup




3) Healthy Japanese-style full course breakfast (white rice, natto, fried egg, cold tofu and miso soup)



These guys don’t do things by halves, do they? Certainly beats our wedge of toast and a spoonful of peanut butter while trying to find a matching pair of socks…

– white rice
– miso soup (with burdock root, carrots, and other leftover vegetables)
– sardines
– rolled scramble egg
– bacon
– sausage


OK, now we’re really hungry!

– rice with salted wakame (a type of seaweed)
– miso soup (sardine broth with Japanese yams, carrots, and cabbage)
– boiled fish (usually a threadsail filefish) with soy sauce


– convenience store bread
– convenience store coffee

▼”I usually have bread and coffee from the convenience store.”

OK. now we’re on familiar ground. It does look awfully lonely, though…

– toast (homemade bread)
– marmalade (homemade)
– mandarin orange
– yogurt (Activia)
– coffee

Extra points for the homemade bread!

– coffee with lots of sugar and milk
– yogurt with a banana in it
– mandarin orange

▼“I can’t start my mornings without coffee. And I usually have yogurt and a banana but if there are other cheap fruits at the store, like apples or persimmons, I will sometimes have those. My breakfast is really simple.”

– buttered toast
– tuna salad
– yogurt (with blueberry jam)
– corn soup


– vegetable juice (Japanese mustard spinach, celery, carrot, banana, pineapple, ginger)

▼“Every morning, I only drink vegetable juice. This morning I made it with the fruits and vegetables mentioned above, but I make it with whatever I have in the fridge.”

OK, now we feel unhealthy.

– white rice
– tofu, fried tofu and wakame miso soup
– chicken fried with curry spices
– Japanese mustard spinach, egg and daikon with soy and vinegar

Yup, that’d get us out of bed too.

– ozoni (soup with mochi)
– iyokan (type of Japanese citrus fruit)
– green tea



– soy milk

▼“Among Japanese woman, there is a popular diet where you drink soy milk in the morning or evening for 1-2 weeks before your cycle starts, and you will lose weight after it finishes.”

– fried fish
– avocado and natto
– double daikon miso soup (daikon, thinly sliced and dried daikon, fried tofu)
– white rice

Simple and classic, but with an unusual twist on the natto.



– hydrogen water and enzymes (the pink bottle is the enzymes)

Hopefully she’s having a big lunch…


– English muffin with butter
– strawberry yogurt
– coffee
– arugula
– pickled peppers
– scrambled eggs



– toast
– cabbage cooked in butter
– sausage
– fried egg
– yogurt
– coffee


– tanuki udon (udon with flakes of deep-fried tempura batter)


Yup, noodles for breakfast!

.............

– bread with cream cheese
– omelet with spinach
– mandarin orange
– black tea




After looking at so many delicious breakfasts, there are a couple of things that become clear: miso soup and natto are still very popular in the morning in Japan, and the Japanese have done a seriously impressive job of incorporating other cultures’ foods into their regular Japanese-style diet. Some of these breakfasts look seriously tasty.

Bacon & Egg Ramen

Review: This soup is simple to make and comes together quickly. The combination of ginger, lemongrass, and black vinegar give it a very flavorful and unique taste -- it is reminiscent of beef broth, but with asian highlights. It's a nice take on ramen, and great if you need to make something hearty and quick. I think mushrooms would make a nice addition.

Serves 2

• 1 quart homemade or low sodium chicken broth
• 1 inch fresh ginger
• 2 cloves garlic
• 3 ounces smoky slab Bacon
• 1 piece about 2" from a stalk of lemongrass
• 1 package of ramen noodles (toss the soup packet)
• 2 tablespoons dark soy sauce
• 1 tablespoon black vinegar
• 2 eggs
• 1 handful chopped scallions
• 1 drop Srirachia or your favorite hot sauce
• 2 more cloves of garlic
• 1 handful julienned mustard greens, baby spinach leaves, or kale

1. Place bacon, ginger, garlic & lemongrass in a pot. Add stock and bring to a simmer. Simmer for 30 to 45 minutes.
2. In a separate pot, bring water to a boil and cook ramen noodles according to directions. Drain and set aside.
3. Remove bacon, lemongrass, and ginger. Reserve the bacon for later. Add in greens (unless using baby spinach), soy sauce, and vinegar. Taste and check for salt, then add salt and pepper to taste.
4. Slice the bacon. Add sliced garlic cloves to a pan with the bacon, and fry both until crisp.
5. Drop eggs one at a time into the stock. (if you crack them in a bowl first, it is less likely that you will accidentally get a shell in your soup.)
6. Place ramen noodles (and baby spinach if using) in a bowl. Carefully remove the eggs before they are completely cooked (a slotted spoon works best). Ladle the hot broth over the eggs and noodles.
7. Cover with Bacon, fried garlic, and scallions. Garnish with a squirt or two of hot sauce.

Cheesy Sausage and Rosemary Breakfast Dip

• 10 min - Prep Time     
• Total Time - 35 mi
• Servings 6

 This rich and cheesy dip is served warm, with rosemary undertones and crumbled sausage for heartier brunch grazers.

Ingredients

8  oz. breakfast sausage

1/4   cup onion, minced

1 1/2  cups milk

1  tablespoon maple syrup

3cups cheddar cheese, grated (9 ounces) 

2 1/2  tablespoons corn starch

1 1/2  teaspoons fresh rosemary, minced

1/2  teaspoon salt

1/4  teaspoon garlic powder

Food Should Taste Good™ multigrain tortilla chips, for serving

Directions

1. Cook sausage in medium-sized skillet over medium-high heat, stirring frequently and breaking up into crumbles. When sausage has just a little pink remaining, add onion and continue cooking until meat is no longer pink and onions are translucent. Using a colander, drain meat and set aside.
2. Pour milk and maple syrup into a medium-sized saucepan and turn heat to medium. Let it warm until steaming, but not boiling. In a bowl, toss together cheese, cornstarch and rosemary. Add this to warm milk and turn heat up slightly, constantly stirring to melt cheese evenly. Cook for about 5 minutes, until cheese is melted and smooth. Stir in salt and garlic powder, then add sausage. Mix well and serve immediately.

Vegetable Wonton Miso Soup

Serves 2

For the wontons:

• 1 packet gyoza or wonton skins
• 1 cup baby spinach leaves, washed
• 1 cup shiitake mushrooms, finely chopped
• 3 garlic cloves, finely chopped
• 1 piece (2 centimeters) ginger, peeled and grated
• 2 spring onions, finely chopped
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha hot sauce or other chili sauce

1. Start by defrosting the wonton or gyoza skins, if frozen.
2. Prepare the filling: Wash and pick over the spinach leaves and put in a bowl. Cover with boiling water and let wilt for 1 to 2 minutes. Drain, squeeze out to remove any excess water, and pat dry. Chop very finely and put in a bowl. Add the finely chopped shiitake, garlic, ginger, and spring onions. Season with soy sauce and Sriracha to taste. The filling shouldn’t be too moist, but the soy sauce adds a lovely flavor.
3. Keep the wonton skins covered with a moist kitchen towel so they don’t dry out. Take one skin at a time and place a teaspoon of filling in the middle. Brush the rim of the skin with a wet finger, then fold the dumpling to a half moon shape, removing any excess air from the inside out as you go. Take the dumpling in your hands and fold in little “pleats” now (besides looking neat, they also add extra stability). You might want to make around 6 to 10 dumplings per person, depending on what other additions—like ramen noodles or vegetables—you plan on adding to your soup.
4. Spread the finished dumplings on a clean kitchen towel and refrigerate until ready to use. You can also freeze them at this point, for later usage.

For the finished soup:

• 1 large piece (3 to 4 centimeters) ginger, peeled
• 4 cups vegetable and/or miso broth (I used a combination of both)
• 3 to 5 (depending on size) dried shiitake
• 2 tablespoons soy sauce
• Sriracha hot sauce, chili powder, soy sauce, sesame, vinegar and other condiments – to taste other additions, like ramen noodles, extra shiitake, carrots (julienned), spinach leaves or snap peas
• 2 bok choy
• 2 carrots, peeled and julienned
• 2 spring onions, finely sliced

1. Start by julienning the ginger. Add it to a large pot together with the vegetable broth and/or miso broth (I used about half and half of each) and the dried shiitake (you'll remove these after cooking). Bring to a boil. This is the basis for the soup that you can now refine, to taste, with soy sauce (for saltiness), Sriracha, or chili powder (for spiciness) etc. Keep the bok choy, julienned carrots and sliced spring onions at the ready as soup additions.
2. To finish the soup, quickly blanch (in simmering—not boiling—water) the wontons in batches (cook only the ones you will need for your first serving of soup). They’re ready when they float on the top, which takes about 2 to 3 minutes. Carefully remove them with a slotted spoon or spider spoon and keep ready on a wooden board (careful, they are quite sticky when blanched) or divide between the bowls. Shortly before serving, add the bok choy and carrots to the broth and heat through, just a few seconds. Ladle the broth into the bowls, adding the vegetables and place the dumplings on top (some might drown, others float on the top, neatly). Sprinkle with spring onions and serve hot.
3. I always serve the condiments on the side for my guests to customize and refine their soup according to their taste. The things that are essentials for a good Asian (Chinese-Japanese fusion, let's say) broth according to me are: soy sauce, rice wine vinegar, Sriracha, chili powders (I have them in various heats and colors, even a black one that is very fancy and evil looking), sesame seeds and sesame oil, miso powders, and maybe even pickled ginger. You can even put bowls of scallions, sprouts, blanched edamame, shiso sprouts, or herbs (cilantro is nice) on the table for the guests to pick their favorites. For a different—and particularly hearty—version, add some noodles to the dumpling soup. I like rice noodles, udon, or soba, but my favorite is the rumpled and nest-like ramen (the egg yolk-yellow type). You can pick them up at a well-stocked delicatessen or Asian market. They’re usually ready in a couple of minutes.

Naturally-Dyed Red Velvet Cake with Cream Cheese Frosting

Makes an 8-inch cake with two layers

For the cake:

• 1 cup beet purée, from fresh red beets (not cooked)
• 3/4 cup buttermilk
• 1 tablespoon white wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 1/2 cups cake flour
• 3 tablespoons cocoa powder, not Dutch-process
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 cup neutral-flavored oil
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs

1. Preheat oven to 350° F and position a rack in the center of the oven. Butter two 8-inch cake pans and line them with parchment paper. Butter the paper too, then dust the pans with flour.
2. Add the beet purée, buttermilk, vinegar, lemon juice, and vanilla extract to a food processor fitted with the steel blade and process until very smooth.
3. Sift the cake flour, cocoa powder, baking powder, cream of tartar, and salt together in a bowl.
4. In a large bowl, beat the sugar, oil, and butter together until creamy. Add the eggs one at a time, mixing for 30 seconds after each addition.
5. Alternating, add the flour mixture and beet mixture, beginning and ending with the flour mixture. Divide between the prepared pans and bake until a bake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
6. Cool the cakes on a rack for 20 minutes, then invert onto the rack to cool completely.

For the cream cheese frosting:

• 8 ounces cream cheese, at room temperature
• 8 ounces unsalted butter
• 2 tablespoons crème fraîche
• 1 pound confectioners' sugar
• 1/2 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 pinch salt

1. To make the frosting: Beat the butter and cream cheese together on high speed until fluffy and smooth add the crème fraîche. Turn the mixer to low and gradually add the confectioners' sugar until just combined, then turn the mixer up to medium-high and beat until fluffy and smooth, making sure to stop the mixer and scrape down to the bottom of the bowl so everything is evenly mixed. Add the lemon zest, vanilla extract, and salt.
2. To assemble the cake: Trim the tops of the cake layers so they are flat, if necessary. Place one layer on a serving plate or pedestal and spread about 1 cup of frosting on top. Top with the second cake layer, then smooth a thin coat of frosting on the outside of the cake. Chill for at least 30 minutes, then cover the cake with a second, heavier coat of frosting to finish.

Love bites - These foods are guaranteed to turn you on.

Asparagus

Perhaps it is the shape of this succulent veggie that made the Greeks mention it in their love poetry. The French, too, dined on several portions of asparagus on the day before the wedding and they know a thing or two about these matters. Now, of course, we know the vegetable contains Vitamin E which provides energy, sexual and otherwise, and aspartic acid which reduces fatigue.

To turn asparagus into a delicious appetizer, simply steam until just tender, plunge into ice cold water and serve drizzled with a light vinaigrette.

Avocados

The Aztecs, the earliest eaters of avocados, said it came from the ‘testicle tree’. Not the prettiest description, we agree. But if you’ve seen the fruit on the tree, you’ll know why. Later research has revealed that avocadoes are packed with nutrients such as beta carotene, magnesium and vitamin E, all of which enhance sexual health. So, the Aztecs weren’t too far off the mark.

To serve avocado, begin by choosing a firm, ripe fruit. Unripe avocado is inedible. Mash it up, turn it into a guacamole or creamy dip and eat with tortilla chips or crudités. Avocado also makes a luscious dessert, blended till smooth with cream and sugar and served cold.

Caviar

This is probably the most extravagant of aphrodisiacs. In history, Casanova, Rasputin and Dosteovsky are known to have had a taste for the stuff, eating expensive spoonfuls of it. These salty, pearly sturgeon roe that go ‘plop’ in the mouth are considered an aphrodisiac for a reason. They are a source of lean protein, providing sustained energy and also contain the amino acid I-arginine, which helps increase blood flow.

You could, as the Russians do, serve caviar on blinis topped with sour cream. Or, serve it simply, at room temperature and using a non-metallic spoon made out of bone, shell or mother-of-pearl. An ice cold shot of the best Russian vodka is the thing to drink with this. Be warned though; the price of caviar could bring your libido plunging down.

Celery

You may dismiss this as a boring salad vegetable, but celery has properties that make it earn the ‘aphrodisiac’ tag. In fact, the scent of celery stalks suggests the presence of androsterone, which is the primary male pheromone, serving to attract females.

Celery can be cooked in soups, alongside roasts and in stir fries. Serve it as a raw snack, with a cream cheese dip.

Champagne

There is no drink that suggests romance the way Champagne does. Any sparkling wine won’t do. The real thing comes from the Champagne region in France and must be made according to time-honoured tradition. Champagne contains substances which make it an aphrodisiac. But it’s the style that makes it the drink for lovers. An elegant bottle, clad in green and gold, which must be teased open to explode in a burst of singing bubbles – you get the idea.

Serve champagne from an ice bucket in which it has been chilling and poured into tulip glasses. To take things a little further, add vanilla-infused brandy and a sugar cube into a glass and top with Champagne. The vanilla is a mood-enhancer, too.

Chocolate

Few things say ‘I love you’ as a box of chocolates does. It is one of the world’s oldest pleasures going back to the days of the Mayans. The Aztec ruler Montezuma is said to have consumed several cups of hot chocolate in a day. And he was a tireless lover, by all accounts. There has been lots of research into chocolate and it’s been found that it contains high levels of anti-oxidants. Also, eating chocolate is said to release natural opiates in the brain, accounting for the feel-good factor of tucking into a dark bar. Still, who needs an excuse to eat chocolate!

To give your romantic meal the perfect finale, serve a selection of dark chocolates with cognac or liqueur. Or, if you are up to it, serve fresh strawberries dipped in melted chocolate.

Figs

Many foods – from bananas to ginseng root — are considered aphrodisiacs because of their appearance. This could well be true of figs, which have been associated with sexuality in various ancient civilisations. In ancient Greece figs were symbols of love and fig season was celebrated with a virtual orgy. Figs are also intriguing; the fig leaf has always stood for modesty, while the seeds nestling in pink flesh are a asymbol of fertility.

Turn figs into a simple, sweet dessert by serving the fruit halved and drizzled with honey. Alternatively, stuff figs with goat’s cheese, grill and serve drizzled with honey for a sweet-salty appetizer.

Oysters

There must be something to a not-so-pretty mollusc’s that made it to Casanova’s breakfast table in large numbers. The story of the legendary lover may be pure myth, but modern days scientists have managed to pinpoint specific amino acids that enhance libido in males. The appearance thing applies here, too, and if you look sharply at an open oyster you’ll get the point.

Oysters are best served raw and for that they must be utterly fresh. A squeeze of lemon and perhaps a dash of Tabasco is all it takes. The Thais, another sexy people, serve it as street food, out of the shell, with a fiery chilli sauce and fried shallot slivers.

Pomegranate

In Greek mythology it is Aphrodite, goddess of love, who lends her name to ‘aphrodisiacs’, who planted the first pomegranate trees. Pomegranates with their deep red hue and many seeds are a symbol of fertility in several cultures. Recent research has pointed out that pomegranate juice can raise testosterone levels. And that is usually a good thing.

Combine pomegranate juice with tequila and lime juice for a sexy margarita. If the pomegranate fails to deliver, the tequila will certainly do it.

Strawberries

A bit of a cliché, we agree, but they are delicious. In ancient times, it is the deep red colour and the multitude of seeds that caused these berries to be linked to fertility. They do also contain significant amounts of potassium, folic acid and some iron, all of which supply energy and keep the passion going. Of course, you can feed each other strawberries out of a bowl. Or, drop one into a glass of Champagne for a heady feeling.

Chocolate Swirl Brioche

   Makes 1 loaf

• 1/4 cup plus 1/2 teaspoon sugar, divided
• 1 packet (1/4 ounce) active dry yeast
• 2 tablespoons warm water
• 2 1/2 cups all-purpose flour, plus an additional 1/2 cup as needed
• 1 teaspoon salt
• 5 eggs, divided
• 1/2 cup (1 stick) butter, softened
• 10 ounces dark chocolate, chopped

1. In a small bowl, whisk together 1/2 teaspoon sugar, yeast, and warm water. Let sit until frothy, about 5 minutes.
2. In a stand mixer fitted with the paddle attachment, or in a large bowl, whisk together the flour, remaining 1/4 cup sugar, and salt.
3. Add the yeast mixture and stir well to combine.
4. Whisk together four of the eggs, and add slowly to the flour mixture, mixing until mostly combined (don't worry about a few dry spots here and there).
5. With the mixer running (or constantly stirring well if you aren't using a mixer), add the softened butter about a tablespoon at a time. Once the butter is well incorporated into the dough, switch to the dough hook attachment (or start kneading with your hands).
6. Knead the dough with the dough hook or your hands for 8 to 10 minutes. The dough will be quite sticky, but if it is TOO sticky, add up to 1/2 cup of flour (or even 3/4 cup if you really need it) until the dough is smooth and elastic. It should be sticky but more tacky than gooey.
7. Transfer your dough to a large greased bowl. Cover with plastic wrap or a damp tea towel and let rise in a warm spot for about 1 1/2 hours. The dough should be almost doubled in size.
8. When the dough has risen, turn it out onto a work surface. The dough is buttery enough that you shouldn't need to flour your surface. Roll the dough out to an 8- by 14-inch rectangle.
9. Spread the chopped dark chocolate evenly across the surface of the dough. Starting at a short (8-inch) end, roll the dough up into a log.
10. Grease an 8- by 4 1/2-inch loaf pan and transfer the dough, seam side down, to the pan. Cover with plastic wrap or a damp tea towel and let rise for another hour. The dough should just about reach the top of the pan at this point.
11. When the hour is almost up, preheat the oven to 375° F.
12. Once the dough is ready, beat the remaining egg. Brush the egg lightly over the surface of the dough.
13. Bake the loaf for 30 to 40 minutes. The top should be a deep, dark golden brown and sound hollow when you tap it.
14. Remove the loaf from the oven, let it cool for a few minutes, then turn it out onto a rack to finish cooling. Wait for the loaf to cool entirely before slicing! (Unless you want warm bread...which I always do...just know that if you slice into it while the loaf is still hot, it will be a little messy-looking from the molten chocolate).