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…
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