Fruit bowl with Japanese Aomori apple, Kyoho grape and nashi "apple-pear"
Silky smooth loose tofu garnished with ginger green onion and shallot
Bonito flakes, soy sauce, scallions and grated ginger condiments for the tofu
Purple carrot, burdock root and daikon pickle
Ohitashi with shiitake mushroom and komatsuna whig are native Japanese mustard greens,
dressed lightly in dashi, soy and mirin, and garnished with bonito flakes
Light and refreshing okra salad, dressed with soy sauce and dried bonito flakes
Tuna roll with daikon
Locally grown raw vegetable crudités
Japanese walnut and miso dip for the crudités
Lovely miso soup bowl
Miso Soup with sliced negi, which is Japanese green onion
Grilled Vegetables with Chicken with mizuna, Japanese spider mustard greens
Japanese steamed white rice
Kanpachi with tamagoyaki with minced daikon and pickled young ginger sprout
We bid a fond farewell to our Japanese slippers that we wore in the onsen
as we leave for Tokyo after two wonderful days in Kinugawa Kanaya Onsen
A gorgeous arrangement of flowers in the lobby
Our dapper Shinkansen driver for the Nikko to Tokyo trip
View of the Takahara mountain range and rice fields as we travel by the bullet train
from Nikko to Tokyo
And back at the Peninsula in Tokyo
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