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Breakfast of the Samurai wasn’t heroic. It wasn’t cinematic. There were no towering platters of roasted boar or glittering feasts laid out before battle. The men who lived and died by the sword started their mornings the same way they approached everything else—with discipline, restraint, and a quiet sense of purpose.


Picture a samurai at dawn. Armor still hanging on its wooden stand. The room cold. The only sound is the scrape of a rice bowl, the steam rising from a ladle of miso soup. Before loyalty, before bloodshed, before Bushidō demanded its price, there was breakfast.


Their world was built on structure. Samurai trained at first light—archery, sword forms, horseback drills, calligraphy meant to sharpen the mind like the blade. And to fuel all that, the meal was simple but intentional: miso soup to warm the body, rice to anchor it, pickled plums sharp enough to wake the dead, cucumbers kissed with sesame, and matcha—the green lifeblood that kept them calm and razor-alert. No thrill eating. No indulgence. Just the kind of food that lets you keep your hand steady when everything else is chaos.


Rice wasn’t just a staple—it was the backbone of the entire system. Samurai weren’t paid in coins, but in koku—measured sacks of rice that told the world exactly how important you were. Wealth wasn’t something you flaunted; it was something you could literally eat.


And while the movies love to show samurai tearing into giant haunches of meat, the truth is more grounded. Meat was rare. Fermented foods were king—miso, soy sauce, natto—because they lasted, they nourished, and they didn’t cloud the mind. Even eating had rules: sit straight, don’t rush, don’t overindulge. A warrior who ate too much was slow, sloppy, and probably dead by noon.


But that small, humble breakfast—rice, soup, tea—carried an entire philosophy. It was strength without excess. Restraint disguised as comfort. A meal designed not to impress the world but to prepare you to face it.


So if you ever want to eat like the men who walked into battle with nothing but a blade and a code, skip the pancakes. Grab a bowl of miso, a scoop of rice, a sour plum, and a cup of matcha. It’s not glamorous, but it’s the kind of breakfast that reminds you: clarity comes from simplicity, and power from knowing exactly what you need—and nothing more.

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About me

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Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.


If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

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Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

The Samurai Breakfast (Miso Soup, Pickled Cucumbers From Feudal Japan

A healthy and balanced breakfast build for feudal warriors.

Prep time

1-2 hours

Cook time

1 hour

Serves

4

INGREDIENTS

For my samurai breakfast I made everything from scratch except the umeboshi (pickled plums), which you can pick up at any Japanese store in the refrigerated section. Prepare the pickles first, followed by the dashi stock and then the rest of the items if you want everything at the same time. It's best the night before.

Dashi (Traditional Japanese Stock for Miso Soup

Ingredients:

  • 4 cups water

  • 1 piece kombu (dried kelp), about 4 inches long

  • ½ cup katsuobushi (dried bonito flakes)

Instructions:

  1. Place the kombu in a pot with the water and let it soak for 30 minutes.

  2. Heat the water over medium heat until it is just about to boil, then remove the kombu.

  3. Add the katsuobushi and let it steep for 2–3 minutes.

  4. Strain the broth through a fine-mesh sieve or cheesecloth.

  5. Use immediately or store in the fridge for up to three days.

Miso Soup

Ingredients:

  • 3 cups dashi (traditional Japanese stock)

  • 2 tbsp yellow or red miso paste

  • ½ cup tofu, cubed

  • ¼ cup wakame (dried seaweed), rehydrated

  • 2 tbsp sliced green onions

Instructions:

  1. Heat dashi in a pot over medium heat.

  2. Dissolve miso paste in a small bowl with some warm dashi, then add it back to the pot.

  3. Add tofu and wakame, simmering for 2 minutes.

  4. Serve hot, garnished with green onions.

Steamed White Rice

Ingredients:

  • 1 cup short-grain Japanese rice

  • 1¼ cups water

Instructions:

  1. Rinse rice thoroughly until water runs clear.

  2. Combine rice and water in a pot, cover, and bring to a boil.

  3. Reduce heat to low and simmer for 15 minutes.

  4. Remove from heat and let steam for 10 minutes before serving.

Sesame Pickled Cucumbers

Ingredients:

  • 1 cucumber, thinly sliced

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp toasted sesame seeds

  • 1 tbsp rice vinegar

  • 1 tbsp sugar

Instructions:

  1. Toss cucumber slices with sea salt and let sit for 15 minutes.

  2. Rinse and squeeze out excess moisture.

  3. Mix with sesame seeds, sesame oil, soy sauce, sugar and rice vinegar.

  4. Let chill for 1-2 hours in fridge before serving.

Matcha Tea

Ingredients:

  • 1 tsp matcha powder

  • ¾ cup hot water (not boiling)

Instructions:

  1. Sift matcha powder into a bowl.

  2. Add hot water and whisk vigorously in a zigzag motion until frothy.

  3. Serve immediately and enjoy the meditative process.

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