1. Japan’s Natto and Rice
If you’ve never heard of natto, it’s a sticky, fermented soybean dish that’s beloved in Japan—and a bit shocking to the uninitiated. With its strong smell, slimy texture, and stringy appearance, it’s safe to say this breakfast wouldn’t have made it to your grandma’s table without a serious side-eye says BuzzFeed.
Despite its off-putting first impression, natto is a nutritional powerhouse. Packed with protein and probiotics, it’s often served over steamed rice with green onions, soy sauce, and a dab of mustard. In Japan, it’s totally normal to start your day with this funky, gooey meal. But your grandma, who probably swore by toast and jam, would’ve taken one look and asked if it had gone bad adds Yahoo Lifestyle Canada.
2. Sweden’s Filmjölk
Filmjölk is sort of like yogurt’s tangy cousin, and in Sweden, it’s a classic breakfast item. It’s made from fermented cow’s milk and has a thinner consistency than what most Americans are used to with yogurt shares Trendhunter.
Served cold in a bowl with cereal or crispbread on the side, it’s a far cry from pancakes and sausage. Some folks add fruit or even jam, but the sour note still shines through. Grandma, bless her, might’ve wondered if someone left the milk out too long. But in Sweden, it’s loved for its gut-friendly bacteria and smooth flavor.
3. China’s Century Egg Congee
A warm bowl of rice porridge sounds innocent enough—until you learn it’s topped with a “century egg.” These preserved eggs have been aged in a mix of clay, ash, and quicklime until the whites turn dark and jelly-like, and the yolk becomes creamy and gray-green shares Eater.
The result is surprisingly rich and savory, and it pairs beautifully with the mild congee base. Still, the look alone might’ve sent Grandma scrambling to the fridge for something more “normal.” While she might’ve questioned the color and texture, it’s considered a delicacy in many parts of Asia. And let’s face it, her go-to soft-boiled egg would’ve seemed boring in comparison.
4. Venezuela’s Arepas with Perico
Arepas are thick cornmeal cakes that are fried or grilled, then stuffed with all kinds of fillings—meat, cheese, beans, and in this case, scrambled eggs called perico. The eggs are cooked with tomatoes, onions, and peppers, making them colorful and flavorful.
It’s a far cry from Grandma’s plain scrambled eggs, that’s for sure. The idea of eggs inside bread might not be too wild, but the savory mix and texture would’ve felt exotic to her. These arepas are eaten by hand, dripping with flavor and often accompanied by hot sauce. One bite and Grandma might’ve said, “That’s a bit much for the morning!”
5. Korea’s Kimchi and Rice with Soup
A typical Korean breakfast often includes steamed rice, a bowl of hot soup, and several side dishes—like spicy, fermented kimchi. The sheer variety alone might’ve overwhelmed Grandma, who probably preferred a more streamlined morning plate.
But this spread is balanced, warm, and comforting, with layers of flavor from the garlic and chili. Kimchi for breakfast might’ve raised eyebrows in a Midwestern kitchen, but in Korea, it’s as familiar as bacon and eggs. The bold, pungent taste is part of what makes it so loved. Still, don’t be surprised if your grandma tried to rinse it off before tasting it.
6. Nigeria’s Moi Moi
Moi Moi is a steamed pudding made from ground peeled beans, onions, and a mix of peppers and spices. It’s often eaten alongside rice or on its own and has a soft, almost custard-like texture.
This savory dish can also include fish or boiled eggs hidden inside, making it a bit of a surprise with every bite. While it’s a hearty and protein-rich way to start the day, Grandma might’ve poked it with a fork and asked if it was dessert or dinner. Its rich flavor and unique texture are beloved across Nigeria, but definitely unfamiliar to anyone raised on cold cereal.
7. Turkey’s Menemen
Menemen is a saucy skillet dish made with eggs, tomatoes, green peppers, and spices, sometimes with cheese or sausage thrown in. It’s served piping hot with crusty bread for dipping, and the eggs are gently stirred in rather than scrambled.
This vibrant and saucy breakfast is warm, savory, and a little messy. Grandma, with her structured bacon-and-eggs routine, might’ve thought it looked like dinner leftovers. But it’s actually incredibly comforting and satisfying. She’d probably warm up to it after a few bites—if she got past the presentation.
8. India’s Idli and Sambar
Idli are soft, steamed rice cakes that look like little pillows on your plate. They’re usually served with sambar, a spicy, tangy lentil-based vegetable stew, and coconut chutney on the side.
It’s a light but filling vegetarian breakfast that’s a staple in South India. For Grandma, the idea of something spicy and soupy before noon might’ve been tough to grasp. She likely would’ve reached for syrup before realizing these weren’t pancakes. But these fluffy cakes soak up flavor like a dream, and once you try them, you’ll understand why they’ve stood the test of time.
9. Iceland’s Hafragrautur
Hafragrautur is oatmeal—but not the instant kind your grandma might’ve whipped up in the microwave. Icelandic porridge is made from whole oats simmered in water or milk, then topped with butter, brown sugar, raisins, or even a bit of salt.
It’s hearty, no-nonsense, and sometimes even served with a drizzle of cod liver oil for health. That last part might’ve made Grandma clutch her pearls. But in Iceland, this meal is a comforting way to start the day, especially during dark, cold mornings. And if you ignore the fish oil, it’s not too far from something she might’ve made herself.
10. Philippines’ Tapsilog
Tapsilog is a mouthful to say and even more of a feast to eat. It’s a combination of tapa (cured beef), sinangag (garlic fried rice), and itlog (fried egg), all on one hearty plate.
This savory trifecta is a beloved Filipino breakfast that’s bold and satisfying. Grandma might’ve appreciated the egg, but the garlicky rice and marinated beef for breakfast? That might’ve been a hard sell. Still, once she caught the scent, even she might’ve grabbed a fork. It’s breakfast with personality—and a whole lot of flavor.
11. Colombia’s Changua
Changua is a milk-based soup made with scallions and poached eggs, and sometimes even a bit of bread tossed right into the bowl. It’s a breakfast classic in Colombia’s mountain regions, where mornings can be chilly.
The idea of soup for breakfast might’ve already confused Grandma, but milk and onions together? That’s a level of morning bravery she wasn’t ready for. Yet, the creamy broth is surprisingly delicate, and the eggs melt into it like butter. It’s comfort food with a twist—and one spoonful might’ve turned her around.
12. Israel’s Shakshuka
Shakshuka is a tomato-based dish with eggs poached right in the sauce, often spiced with cumin, paprika, and garlic. It’s served with warm bread to scoop everything up, and sometimes topped with herbs, cheese, or hot peppers.
The eggs stay runny, and the whole thing comes together in one pan, bubbling and fragrant. It’s a dramatic sight first thing in the morning—your grandma might’ve thought someone dropped eggs into spaghetti sauce by mistake. But shakshuka is a breakfast staple across Israel and parts of the Middle East for good reason. It’s bold, hearty, and impossible to forget once you’ve had it.