The rice topping used at breakfast, a mix of nori and bonito flakes. The pack is labeled as a fishing-town nori rice, a fishermen's staff meal, made in Japan.
This moment in the journey
A fisherman's breakfast by the sea
When I come to a fishing village, this is what I want for breakfast. I chopped some green onions and sprinkled a mix of nori and bonito flakes over a bowl of rice, then laid slices of white fish, marinated in soy sauce, on top.
I slid the door open and carried the tray out to the terrace. From a teapot I poured plenty of hot dashi over the bowl, scattered the green onions and stirred it with my chopsticks: a fisherman's breakfast of rice in broth.
Standing at the edge of the terrace, I had the calm sea right in front of me. I sat down and ate slowly, looking out at the water. Beside the kitchen stood a wood stove.
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More notes from this journey
Iyo, Ehime
Fisherman's rice in dashi
Shimonada is a fishing town on the Iyo-nada.
From: A seaside station and slow time in Futami
Iyo, Ehime
Setouchi lemon hot pot
A hot pot made with Setouchi lemon broth bought at the Futami roadside station.
From: A seaside station and slow time in Futami
Iyo, Ehime
Shimonada Station
An unstaffed station on the JR Yosan Line, number S09.
From: A seaside station and slow time in Futami
Iyo, Ehime
Futami, where the setting sun stops for a moment
Futami lies at the western edge of central Ehime, facing the Iyo-nada.
From: A seaside station and slow time in Futami
Iyo, Ehime
Hamo, the pike conger of Shimonada
Ehime is one of Japan's leading producers of hamo (pike conger), and the catch at Shimonada in Futami is among the largest.
From: A seaside station and slow time in Futami
Iyo, Ehime
Ryoma 1865 non-alcoholic beer
The can on the terrace railing is Ryoma 1865, a non-alcoholic beer brewed from 100 percent malt.
From: A seaside station and slow time in Futami
More notes from Chugoku & Shikoku
Onomichi, Hiroshima
Onomichi-yaki
Onomichi's okonomiyaki is called Onomichi-yaki.
From: Onomichi ramen and homemade okonomiyaki
Onomichi, Hiroshima
Octopus rice (tako-meshi)
A regional dish of Hiroshima handed down in Mihara, Onomichi and Fukuyama.
From: Through the Cat Alley to our house in Onomichi
Tadotsu, Kagawa
Shippoku udon
A winter dish found throughout Kagawa.
From: Drawn by the sea breeze and the cats to Sanagi Island
Mitoyo, Kagawa
Niku mosso
A beef version of mossou-meshi, a traditional dish of Mitoyo.
From: A great camphor tree and a garden in the sky: island life in the Seto Inland Sea
Matsuyama, Ehime
Mackerel sandwich with Setouchi lemon
Breakfast in a fishing village on the Seto Inland Sea, made with the region's Setouchi lemon and eaten on the beach in front of the inn.
From: Shimanami Kaido: sea-bream rice and a salty breeze
Matsuyama, Ehime
Jako-ten, prawns and Ehime wagyu on a charcoal grill
Jako-ten is a deep-fried fish-paste cake from the Nanyo region of southern Ehime.
From: Shimanami Kaido: sea-bream rice and a salty breeze