Serious Eats - seriouseats.com

A wire cheese-slicer with a wooden base... maybe not the most versatile tool in the kitchen, but worked so well--I made tons of cheddar cheese and sliced hot dog lunches with it when I was in elementary school.

Here in Japan, Oolong tea (or "oolong-cha" in Japanese) is extremely popular, especially iced. People I've met here have been surprised to learn that my main experience with Oolong was drinking it hot at Chinese restaurants in the states (and even more shocking to them: the vast quantities of sugar that my little brother adds before he'll touch his tea cup).

On weekdays, the granola/yogurt combo is my favorite, but on weekends I'll sometimes go totally Japanese style and have a raw egg cracked over rice and eaten with soy sauce or "chirimenzanshou" (tiny fish, salty from being simmered in soy sauce). Two years ago, I was a little squeamish at the thought of that combination, but now nothing quite beats the taste of fresh egg yolk as it mellows the saltiness of the fish.