Second morning of okayu rice porridge with the leftover cooke for the umeboshi okayu
The base is the same : brown rice + cooked aka endomame red peas + a little salt.
Grilled salted salmon.
With the salmon, I’ve toasted a few abura age (fried tofu). To make croutons for a Fall salad, with figs :
The fish on top of the rice, with sesame seeds and shikwasa lime.