Inspired by the Blue Zone in Okinawa, Japan
by Okinawa Clip, the hotel shared some of the traditional breakfast items eaten on the island, including bread made with purple yam and turmeric, marinated carrots and tomatoes, bitter greens, miso soup, fresh seaweed, fluffy tofu, and seasonal fruit. The meal was vibrant, colorful, primarily plant-based, and consisted of multiple courses made up of small portions of each food.
This probiotic-packed food is loaded with 31 grams of protein and nine grams of fiber per cup; it's great for reducing inflammation and promoting gut health. On the days I didn’t eat this dish, I opted for a soothing bowl of warmI got loads of fiber from sweet potatoesto my breakfast routine. To keep things super simple, I air-fried Japanese yams until soft and creamy in the center.
Despite my initial apprehension about whether this shift would be more labor-intensive or require more meal preparation, I found that it was very straightforward and mainly relied on simple foods that weren’t overly processed. To make things easier, I cooked the fish and sweet potatoes in a larger batch at the start of the week and simply portioned out what I needed for each day, which made eating Japanese breakfast something I’ll do on the reg from now on.
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