Mornings at an onsen ryokan have something special about them too. Just like the night before, a lady in a kimono helped us with every little thing.
The breakfast tray
A plain, unfussy Japanese breakfast.
Steamed egg custard
It had gone cold, so it was a bit ordinary.
Sardine
Apparently they catch a lot of them these days. Nutritionally I know I should eat them, but they weren’t especially tasty.
Side dishes and yama-tororo
The one on the right is the tororo. It’s grated mountain yam with a sticky, gooey texture, and you put it on rice, udon or soba.
I made tororo gohan.
It wasn’t all that sticky, and I really liked the way it made the rice chewy. With tororo like this, I’d eat it every day.
Yudofu
It took a while to heat up, so I had it last of all. You scoop it out with the strainer and dip it in the soy sauce. Tofu really is best eaten warm. A very satisfying meal, both for the taste and for the nutrition. It would be nice to make it like this at home too.