Yuji from Utsunomiya, Japan, demonstrates a traditional Japanese breakfast called "Ichiju Sansai," consisting of one soup and three dishes. He prepares a dish with kimono-dried fish, explaining how it's salted and preserved. He also makes miso soup using a combination of kombu and niboshi, then showcases a blanched vegetable with tofu sauce and pickled cucumbers. Yuji emphasizes the importance of presentation, discusses the cultural aspects of Japanese dining, and highlights the balance of flavors and textures in this breakfast.
Here are the key facts extracted from the provided text:
1. The speaker is Yuji from Utsunomiya, Japan.
2. Japanese breakfast typically consists of a set meal called "Ichiji SanSai," which includes one soup and three dishes.
3. The breakfast usually includes a savory protein, often kimono dry-aged fish.
4. The fish used is called "aji" or horse mackerel, unique to Japan and Europe.
5. Kimono fish is salted and preserved for about a week, giving it a glossy finish and removing any bad odor.
6. Miso soup is one of the components of the breakfast, made with miso and dashi (broth).
7. Dashi can be made with ingredients like kombu (dry kelp) and niboshi (dry sardine).
8. The text mentions a tool for grating daikon radish to balance the saltiness of kimono fish.
9. There's a mention of a blanched vegetable dish called "Shira eye" with tofu sauce.
10. Pickled vegetables, such as cucumbers, are common and can be used for several days.
11. The text briefly mentions the significance of ceramics and a donabe (pot) in Japanese cuisine.
12. Etiquette is emphasized, including saying "itadakimasu" before a meal and proper chopstick placement.
13. The text describes how to eat the meal, including removing bones from fish and eating daikon with it.
14. The speaker expresses their love for this type of breakfast.
These facts provide an overview of the content without including opinions.