Most ryokan serve Japanese-style breakfasts, which consist of multiple dishes and feature local and seasonal specialties. Only a few ryokan, especially those with a lot of foreign guests, may also offer a Western-style option, while large establishments may offer buffet-style breakfasts that include both Japanese and Western dishes.
The time and location of breakfast will be confirmed the night before by your attendant, but it is typically held at the same place that you were served dinner. Like with dinner, there is usually one fixed meal time or a range of times to choose from. Many people choose to wear their yukata to breakfast, but your own clothing is acceptable, as well.
Below is a list of dishes which you will typically be served during a ryokan breakfast:
Rice
Cooked rice is a standard part of most Japanese meals. Unlike at dinner, when rice is usually served at the end of the meal before desert, rice is served at the beginning of the meal during breakfast and eaten alongside the other dishes.
Miso soup
A bowl of miso soup is another integral part of a Japanese-style breakfast. It is made by dissolving miso paste in fish stock and adding additional ingredients such as wakame seaweed, green onion and tofu.
Pickles (tsukemono)
An assortment of pickles accompanies breakfast. Among the most common varieties of pickles for breakfast are pickled daikon (takuan) and pickled plums (umeboshi).
Grilled fish
A small piece of grilled fish, popularly salted salmon, is a common element to Japanese breakfasts. Typically the fish has already been seasoned.
Tofu
Tofu is often served with breakfast, commonly as hiyayakko (cold tofu flavored with soy sauce, dried fish shavings, ginger and green onion) or yudofu (tofu cooked in a dashi soup).
Eggs
Eggs are usually served either fried or as onsen tamago, i.e. boiling at about 65 degrees Celcius (preferably in natural hot spring water), resulting in a creamy, partially set white and just thickening yolk. Onsen tamago are flavored with fish stock and a little bit of soy sauce.
Salad
Breakfast often includes a small salad with either a soy sauce based vinaigrettes or mayonnaise based dressing.
Vegetables
Local, seasonal vegetables often appear again at breakfast and are usually cooked in a style unique to the ryokan or its region.
