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Breakfast of Tradition

words & photography by Isabelle De La Cruz



"It takes an endless amount of history to make even a little tradition."

-Henry James



brown rice

oyster + shitake mushrooms



pink Himalayan rock salt


brown onion

soy sauce

sesame oil

rice bran oil

ichimi togarashi



Cook brown rice in small pot

Soak mushrooms in hot water for 5 minutes

Heat wok with little oil, place crushed garlic, brown onion then add mushrooms and kale till golden.

Season with pink himalayan rock salt, and soy sauce. 

Add cooked brown rice. 

Fry an egg separately and season with ichimi togarashi.



green tea or sweet hot coffee