Japanese breakfast is usually fresh rice and miso soup, which is a soup broth made from fish and seaweed with fermented soybean added (the 'miso'). They also eat any leftovers from the night before. In north america it's common to have leftovers still being eaten 2-3 days after the food has been prepared. In Japan smaller meals are made and all leftovers are consumed the morning after they are made, no leftovers sitting in the fridge all day!