In the 1990s, upon moving from Japan to the U.S., Michiko Tomioka faced challenges in finding her preferred ingredients but managed to create a nutritious breakfast called “yakuzen zakkokumai,” which translates to medicinal multigrain rice. The meal consists of brown rice, beans, fermented soybeans (natto), pickled vegetables (nukazuke), nori (seaweed), and roasted sesame seeds, served with miso soup and hojicha green tea. Rich in essential nutrients like iron, iodine, potassium, calcium, and various vitamins, this breakfast is high in fiber and probiotics, promoting gut health. The combination of nori and green tea offers antioxidants that combat illness and manage blood sugar levels while providing plant-based protein without the cholesterol of animal products.
Tomika prepares her meals in batches, using organic California brown rice and sourcing seasonal vegetables from local farms. The natto is homemade, requiring soaked soybeans that are fermented, while the nukazuke features salted vegetables marinated in a fermented rice bran paste. Miso soup, made with vegetables and tofu, complements the breakfast. This nutritious and restorative meal reflects her expertise as a nutritionist and her commitment to plant-based eating, highlighting her dedication to overall health and wellness.
