JAMES OSELANDTechniquesThe Makings of a Japanese BreakfastWhen author Hiroko Shimbo's mother, Tokuko Shimbo, visited New York recently, the two cooks paid the SAVEUR test kitchen a visit to demonstrate how to prepare a typical Japanese breakfast.Together, they made Japanese-style scrambled eggs, pickled vegetables, seasonal greens, and miso soup.The seasonal greens (in this case, broccoli rabe) were first cooked in dashi (fish stock) along with shoyu and sugar and then cut into bite-size pieces.The pickle was made of a mix of chopped green cabbage, thinly sliced radishes, and cucumbers and seasoned with shiso leaves. See the recipe for Pickled CabbageThe miso soup, a staple at many Japanese meals, was augmented with soft tofu and a sprinkling of turnip greens.ADVERTISEMENTADADTokuko Shimbo used six chopsticks, all held together in one hand, to whisk the scrambled eggs as they cooked.Keep ReadingSeeds Are the Epitome of Spring’s Unlimited PotentialBy ALEX TESTEREMixed Seed Upside-Down CakeBy ALEX TESTEREHow to Trim an ArtichokeBy SAVEUR EDITORSIn Remote Northern India, Weed Isn’t a Trend—It’s a Way of LifeBy ARBAB ALI & NADEEM SARWARDecades of Travel Inform This Guide to Southern Thai CookingBy JESSICA CARBONEWhy You Should Heart Artichokes (If You Don’t Already)By BENJAMIN KEMPER13 Excellent Restaurants to Try in NashvilleBy ELLEN FORTWhere to Stay in London If You Want to Eat Like RoyaltyBy WILL HAWKESThe Origins of Spaghetti all’Assassina, the Pasta That Breaks All the RulesBy DAN PASHMANSee AllContinue to Next StoryADVERTISEMENTADAD