BREAKFAST - LUNCH - EVENINGMEAL
 

BREAKFAST
.


Top: Fumika’s breakfast; below: mine.
Fumika: warm Japanese pipe with pieces of bonito, seaweed, neggi, tomato, one of her favorites [we forgot to put the marmelade on the table]. Juice / milk.
Coarse tasteful salt from Shimanto.
A butter-dish “la vache qui rit”.
French coffee cups are waiting for their turn.

LUNCH


mere change brought us in: POEM, coffeehouse
Tasteful bread [an exception in Japan].
Thin pate, baby bamboo, tomato, raw ham.
warm ‘potage’ [corn soup].
Tasteful spaghetti with salmon, black olives and pepperonchini.
 ……….during…………

EVENINGMEAL

At home

hirame [flat fish]. 

Fried in olive oil: unions, shitake, green asparagus. 

Shimanto salt.

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Tomato’s from Kochi are recognized for their full taste.

Left up: baby bamboo, Fumika’s darling.