How traditional Japanese breakfast is made

1 comment

1. I don’t think tsukemono actually counts as one of the “sai” to be precise. He doesn’t actually include one but mentions nukazuke when preparing the cucumber dish. (Not to be taken as a criticism for the food or the video itself, just details).

   As much as ichijuu-sansai (one soup, three dishes) is currently considered as the fundamentals/basics of serving Japanese food, there are actually many arguments doubting the validity of the claim that this is “traditional” in the common household, especially for breakfasts. It’s all written in Japanese, but there are plenty of people who doubt and question it, and it’s actually a very interesting read.

   The concept may have history and existed long ago, but it was never common practice in an average household until after WW2, where the concept spread as the ideal and balanced way to serve and eat Japanese food (as Japanese food can be carb heavy and loaded with salt). People back in the olden days likely did not have the time and money to prepare such lavish meals that it wasn’t common amongst average households.

   Keep in mind, this is Yuji, I think he has a restaurant in NYC where the selling point is exactly ichijuu-sansai. There is nothing wrong with it, but to say that this is traditional Japanese breakfast may seem a bit of a stretch. Unfortunately for him, there are many that consider this attitude to be a little elitist too, as it’s not a practical or an affordable way to prepare food in the morning for many working, middle class families.