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.

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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.

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Fried Fish

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Hot Pot with Tofu and Mushroom

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Rize with Azuki Beans

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