Here on the countryside the food looks appetizingly rustic.
The lunch at my Ryokan is a generous meal of fried vegetables, fried fish, sashimi, rice with azuki beans and two hot pots.
What attracts my attention most is the flattened fish with a preparation called Hiraki.
Therefore, the fish is filleted with a particular cut, then cleaned in salty water before beeing half-dried at open air.
To avoid fermentation, the intestin and the brain are removed.
Before serving Hiraki fish is grilled.
In Osaka , the fish is cut from the dorsal side, in Tokio from the ventral side.
Hiraki is usually served as a breakfast.
Makerels macerated in soja sauce and mirin and Fugu (left bellow) drying at open air.
Hot Pot with Tofu and Mushroom
Rize with Azuki Beans