I have eaten Japanese breakfasts many times, some things are pretty good, although some of the smelly makerel is a bit much in the early AM. Korean breakfasts are fabulous as I love kimchee. The Chinese breakfasts can be a bit of a challenge as intestines of various sizes, chicken feet and other tid-bits, or as my friend in Laos who is from Oz always calls them okie-bits. he early morning market in Luang Prabang has plenty of oicie-bits and small forest creatures or mystery meat-oh yum. Worst thing is to get a CUP of coffee for breakfast sans the sugar and milk and NOT in a glass in haozhou or other areas of China. Egads they must have hands of asbestos to hold those glasses full fboiling coffee. Countryside in China is "very" interesting at breakfast time. You know pork blood cubes in my congee isn't going to fly, but that is often also served in the Philippines, Isaan, and Laos, and and and and...................... I'll take the cold meats, cheese, bread and Slivovic served in the former Yugoslavia for breakfast. When you finish the meat, cheese, and bread, well you don't get any more, but they keep pouring the Slivovic. My husband, Steve says you've got to love a country that starts theday with Slivovic. BTW Monistrika is excellent a available in the US from Serbia. It takes 65 kilo of plums to distill one litre of this smooth as silk brandy. Shanti/Mary-Anne