A traditional Japanese breakfast, known as asagohan, is a balanced and hearty meal that looks more like a small lunch or dinner compared to Western standards. The centerpiece is almost always steamed white rice, often accompanied by a bowl of miso soup filled with tofu, seaweed, or green onions. A key protein source is typically a piece of grilled fish, such as salted salmon (shioyaki) or dried mackerel (himono). Other essential components include tsukemono (pickled vegetables) and nori (dried seaweed) used to wrap the rice. A polarizing but very common dish is natto (fermented soybeans), which is prized for its health benefits despite its pungent smell and sticky texture. In modern times, many Japanese people have also embraced "Western-style" breakfasts consisting of thick-cut "shokupan" toast, eggs, and coffee, particularly in urban areas. However, the traditional set meal remains the gold standard in ryokan (traditional inns) and for those seeking a nutritious start to the day that provides long-lasting energy through a combination of complex carbohydrates, fermented foods, and lean proteins.