Genmai okayu, brown rice brunch soup

Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.

Umeboshi, salty plum, with the red shiso that comes together.

Aka kabu, red Kyoto turnip tsukemono.

Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.

Toasted abrura-age (fried tofu) and 2 sesames.

All the topping are ready.

And the rice. Just good brown rice, longly simmered in water.