Daily Unosuke Newsletter. [No. 65] Trying a Japanese-style breakfast for the first time in a while. Or perhaps, it's the culture of salt and umami after all.

This is sudden, but.

Every once in a while, I get a craving for
a meal of "rice, miso soup, and grilled fish"so before heading into work on my day off, I stopped by a place that serves breakfast sets.

I've had the
Salt-Grilled Mackerel Breakfast for 550 yen
many times before. I intended to change the rice to barley rice foran extra 30 yen
and change the soup to clam miso soup for 100 yen, but I accidentally ordered the chilled soup instead. I hurriedly apologized to the staff for my mistake, and they kindly helped me out by

changing it to the regular clam miso soup for the same price.

The staff member was someone like the comedian Yasuko, and perhaps because I'd interacted with her before, she kindly asked me in advance,
"Would half a portion of rice be alright?"
I appreciated her thoughtfulness,
since I can't eat that much...

It's self-service,
and when it's ready, they call out your ticket number for you to pick it up.

What makes me happy is thatthe mackerel skin is always grilled to a perfect crisp.

And also,
that they serve the miso soup in a lidded, heat-retaining bowl so it stays warm until the very end.

I put the plain tofu
into the miso soup bowl to warm it up.

While rice can feel a bit disappointing if it gets cold,
the texture and flavor of the mixed grains like barley, round barley, and red rice were delightful.

A bite of rice with the crispy, freshly grilled skin,
a bite of rice with the juicy, succulent meat,
and if it's the belly meat, another bite of rice to savor the lingering taste.

Once again,
I truly appreciate
a piece of grilled fish that has been cooked thoroughly and perfectly.I savor that thought.

And,
every time I eat salt-grilled mackerel,
"Salt is amazing."I think to myself.

It's the balance of the salt that brings out the umami of the mackerel,and although mackerel is a fish with a high fat content,
the reason I can eat it without feeling it's too heavy until the end is,
in no small part, because of
the rice, which is a leading actor that plays the role of a great supporting player,and because
the rice absorbs the saltiness so it doesn't feel "salty."

The ultimate grilled fish starts with the right amount of salt,I truly believe that.
Otherwise, you can't fully draw out the umami.

Of course,
the grilling level is also important.
Lately, it's hard to find properly grilled fish,
fish that has been grilled until it's nice and plump.

I feel that these days, there are fewer dishes that "require the necessary effort and time."

Back to the topic.
Anyway,

the miso soup also comes down to the same thing; it's built on the balance of "salt and umami."

Thanks to the balance between the dashi extracted from the ingredients and the umami and saltiness of the miso,
the rice goes down so easily.

On a super personal note,
I want to eat miso soup that is "like eating the ingredients," with big chunks of vegetables and other things in it.

If I could have my way, I'd love to have a big bowl full of ingredients.
When I get a set meal and they bring out a tiny bowl with nothing but liquid in it,
I feel truly dejected.

Proper Japanese food, when you get down to it,
is perhaps made of
properly grown ingredients,
salt that is rich in minerals and like crystallized sea,
and umami (essential amino acids).

Once again,
it's so simple.I think.

For example,
if you add a raw egg to that,
eggs are a complete food,
natto is also a fermented protein,
and the umami, the deliciousness, and the saltiness that brings it all out.

And then,the ultimate forbidden move.

I know I shouldn't, but just one last bite...

Rice with soy sauce.

I keenly feel that I am Japanese (lol).

Being born in Japan
is such a blessing.
I think as I enjoy piping hot rice, miso soup,
and perfectly grilled fish.