I love the simple Japanese breakfast involving a tidy circular omelette infused with sesame oil placed over a bowl of white rice cooked with green onions and soy. To my mind, it symbolizes a sort of nutritional and esthetic perfection.
This is a variant made with brown rice, miso, brined mushrooms and a fried egg that makes a nice, quiet lunch for two. —nogaga
short grain organic brown rice
organic, unpasteurized Hatcho Miso
mixed mushrooms in a salt brine (available in Russian shops)