Breakfast on Friday, prepared by our hostess:
A bowl of rice, a bowl of soup; upper left is eggplant, very delicious; upper right, salmon, below it is fish eggs, the yellow is a rolled omelet; the two red spears are crab; greens, shredded cabbage, melon and grapefruit. All of it fresh and delicious. I wish I knew a better word to describe it; it was all really, really good. Some of the tastes and textures were new to me, and fish eggs were an absolute first! But I didn't feel like spitting anything out. I ate it all and enjoyed it.
Breakfast on Saturday.
Yogurt, the small square dish held a seaweed mixture (like gelatin); rice porridge; on the long rectangle dish: citrus (some kind of Japanese cross), shredded cabbage, broccoli, avocado, one wedge of tomato, two difference kinds of fish eggs; tempura-green bell pepper, pumpkin and a couple of things I can't remember; two ham rolls. Again, totally delicious!
I didn't think to take a picture of breakfast the first day, but want to say that the soybean soup was the best way to start a cold morning. It was creamy like half and half, and tasted like sweet corn. I enjoyed the whole heavenly bowlful. That was just the beginning; then we were served a plate of an omelet, two 'lil smokie type sausages, and the shredded cabbage, veggies and fruits. There was also a tiny cup of soybeans that we were instructed to stir rapidly with our chopsticks; the stirring produced a stickiness to the beans (not sure how they were prepared) then we slurped them up, sort of like slurping jello. At this point I wasn't very adept with the chopsticks so we all had a good laugh as I tried to maneuver food from the plates and bowls to my mouth.
The three delicious breakfasts, all plated so beautifully, and presented so elegantly (I experienced dish envy big time!) inspired me to put more effort into making the breakfasts I serve every morning more visually appealing. It takes just a few minutes more and a bit more thought but makes the meal so pleasant and interesting.