Being a lover of savory foods, I really enjoy the traditional Japanese breakfast fare of fish and rice. In order to do this meal, you really need to seek out a Japanese market which has these specialty ingredients.

salmon - 1/2 steak piece per person
(preferably salted red salmon w/skin)
sesame oil
peanut oil
short grain rice
(1/2-3/4 c. per person)
pickled Japanese vegetable(s)
seto fumi furakake
(or other seasoning with bonito flakes)
green tea

Rinse rice three times. Let the wet rice sit for 20 minutes. Then put rice with equal amount of water in covered pot, bring to a simmer, and cook for about 15 minutes, until water is absorbed. Let sit 10 minutes covered, off heat. At this point you could also season the rice. You would season it with a vinegar mixture by heating up a one tablespoon of rice vinegar, dissolving 1/2 teaspoon salt and 1 tsp. sugar in it. Then toss the vinegar mixture with the cooked rice. We like this seasoned (sushi) rice with this meal, but we are not sure if it is traditionally used in this context.

While your rice sits, brew your green tea and heat up the broiler. Put a bit of each of the oils in a metal baking pan, and then put your fish pieces on there. Rub a bit of the oil on the fish pieces. Then set so that the strip of skin is up, towards the broiler. Cook for about 4 or 5 minutes, taking care not to burn it too much, and rotating the pan if necessary. The salmon skin should be crispy and will be delicious!

Put a generous portion of rice in each bowl, and lay the fish piece on top. Serve with the sliced picked vegetables. Everyone should sprinkle their meal with a generous amoung of the seasoning flakes, as they are an important flavor component. You may also moisten the rice by adding a bit of green tea to your bowl.

Another option is to start the meal with a bowl of miso soup with tofu and wakame (seaweed) in it.