The Japanese breakfast consists of five main dishes which are complemented by a number of side dishes. The whole Japanese breakfast is designed around the steamed white rice called gohan. This is the same short-grain rice used in sushi. Brown rice called genmai can also be used instead. In order to balance out the tangy richness of all the other dishes, rice is used because it is starchy, nutritious as well as neutralizing. You can top the rice with pearly salmon roe called Ikura or the golden creamy sea-urchin. They help add color, texture and saltiness to your rice bowl. No breakfast can be complete without eggs. As a result, the Japanese like to have eggs served with Furikake. Namely, it is a dry mixture of ground sesame seeds, roasted sea greens (nori), bonito flakes (katsobushi), dried shrimp (hoshi ebi), dried anchovies (niboshi), a bit of salt and sugar. This adds savory flavor to the omelet and makes it tastier. Japanese breakfast, includes a variety of fresh vegetables to ensure a great start to your day. Natto is a dish rich in nutrients and protein. It is made from fermented soybean and has a slimy texture with ammonia-like aroma. Miso soup or miso shiru and fish Grilled or pan-sauteed fish is called yakizakana in Japanese is can be included. To finish Green tea helps digest the food faster and also cleans the palette.