But often you don't. I never did figure out what those purple things were, but they were pretty.
|Japanese breakfast: top left, cold fried tofu, then mountain yam, salmon & pickle, tart red sauce, green seaweed veggie, egg, plum and always miso soup.|
Prettiness matters with Japanese food, in a way that it doesn't here in the US.
Dried bonita-tuna flakes are sprinkled on lots of things. This also contains those tiny white fish. See? They do have little black eyes.
They ordered this too: it's smelt. We used to have this in Wisconsin. I was surprised to see it there, fried up just the same as I had it decades ago, and you eat the heads and all just like back home. John, not raised in a fish-eating family, never really took to it in Wisconsin, so he wasn't terribly enthusiastic to see it in Japan.
Our friends had their 8-year-old with them, and this is what she ordered. Fries!
These are marzipan knock-offs. Don't be fooled. They're made out of beans too.
For lunch on a hot humid day: cold soba noodles for me.
But John preferred his hot. They're messy, so bibs were provided.
And now it's time to talk about the haute cuisine of Japan, and the meals-of-the-trip that I most eagerly anticipated. We spent two nights in a Kyoto ryokan, a traditional Japanese inn, bathing in the hot communal bath each night, then-in our robes-being served an amazing dinner by a beautiful kimono-clad woman. We had kaisecki the first night, and shabu-shabu the second.
The kaisecki dinner had 14 courses, small servings on unique plates chosen to highlight the food, not to match the other plates.
Kaisecki must include something fried: tempura shrimp and peppers.
I loved the way these kaisecki veggies looked in their black dish. What a dinner.
And now: shabu-shabu, hot-pot, introduced to Japan in the 19th century from China.
including the pickles, sauces, sashimi, and rice.
Then they presented us with this plate of veggies,