The hotel (Intercontinental) upgraded us to a suite complete with kitchen so we took advantage by picking up some items at the local farmers’ market and shops and making breakfast.
Giant figs, two types of dried mushrooms, Okinawa sea salt, garlic & thyme olive oil, three types of dried pepper, local honey, local tomato juice, local orange jelly, local thread peppers, and local yuzu-kosho paste.
Akemi looking and feeling quite at home.
The peppers were very tasty – and not particularly hot. EXCEPT for the one Akemi got. 🙂
They were selling three types of eggs that differed by what the chickens ate. The ones we picked up were pretty rich and delicious.
Last night, it was unagi dinner with Akemi’s family: her brother, father, and mother. We went to their favorite local eel restaurants (and mine!) Uoi. We actually visited for lunch last time we were in town – and got a little TOUR as well.
Appetizer: tempura shrimp paste wrapped in shiso and lotus root.
Shirayaki. Light, crisp, and possessed of a sweet, subtle flavor.
Kabayaki dinner – This sauced version is darker, richer – and equally delicious.
On the way back to our hotel, I couldn’t resist stopping for my favorite Japanese dessert. Not macarons at chocolatier Jean-Paul Hevin. Not the airy light seasonal maron cakes at revered patissier Hidemo Sugino’s shop. Not the hand-crafted chocolates at La Maison du Chocolat. I”m talking about the $1.50 Hattendon cream buns available in many fine Japanese subway stations. I got the matcha (green tea) and the custard. As amazing as I remembered them!
Hey, check it out! It’s a sneak peek scene from this Friday night’s Dark Matter season finale: