Traditional Japanese Breakfast Is Not What You’d Expect | Passport Kitchen | Epicurious

Chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, returns to Epicurious to make a traditional Japanese breakfast, preparing dishes that are a world away from what a Westerner might expect. Leave the waffle batter in the refrigerator – today himono, miso soup, shiraae, and pickled cucumber come together for an invigorating start to the day.

Shop for products Yuji used in this demonstration:
Makari Ceramics https://fave.co/3geJWvx
Bamboo Bonzaru Strainer https://fave.co/3g6xa2d
Daikon Grater: https://fave.co/3ED6r6J

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Director: Maria Paz Mendez Hodes
Director of Photography: Joel Kingsbury
Editors: Jared Hutchinson, Boris Khaykin
Host and Chef / Owner OKONOMI // YUJI Ramen: Yuji Haraguchi

Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner

Culinary Producer: Jeannie Chen
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

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Camera Operator: Will Boone
Audio: Rachel Suffian
Production Assistant: Rafael Vasquez

Culinary Assistant: Andrea Steinberg
Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Liz Tarpy

Post Production Supervisor: Andrea Farr
Supervising Edi tor: Eduardo Araujo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

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0:00 Japanese Breakfast
0:26 Himono
1:57 Miso Soup
3:38 Shiraae
4:43 Pickled Cucumber
5:07 Plating
6:14 Tasting

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