Traditional Japanese Breakfast Set (Ichiju-sansai)

Begin by rinsing 140g of dry long-grain rice until the water runs clear, then steam until tender and fluffy.

For the salmon: lightly salt the 250g fillet and grill over medium-high heat until the skin is crisp and the flesh flakes easily under a fork, about 4-5 minutes per side.

Prepare the spinach (ohitashi style): blanch the 150g of fresh spinach in boiling water for 30 seconds, immediately shock in ice water, then squeeze out all excess moisture. Toss with a splash of soy sauce (optional) and top with toasted sliced almonds for crunch.

Prepare the miso soup: bring 250ml of dashi to a simmer, whisk in the miso paste until fully dissolved, and add a pinch of scallions.

Plating: Place the steaming rice in a small bowl, set the grilled salmon on a side plate, arrange the spinach in a small mound, and serve the miso soup in a lidded bowl. Garnish with a sprinkle of toasted sesame seeds if desired.