Cooking in Small Spaces: HAKONE- MEMORIES OF JAPAN (Part 4)

Thursday, June 2, 2016

HAKONE- MEMORIES OF JAPAN (Part 4)

I am not a breakfast person. Morning meals usually consists of caffeine. Period.

But when I travel, I always take advantage of the free breakfast that comes with the hotel room reservation. And usually it would be a western-breakfast meal with bread, eggs and some kind of ham. So it was a delight when the hubby and I were served full traditional Japanese breakfasts during our trip to Hakone, Japan back in 2014.

Hakone, located at the eastern Kanagawa prefecture, is sparsely populated with145 persons living per km². The tranquil environs are reflected in the gentleness of Hakone's people. The locals we encountered were all soft-spoken, unharried and courteous.

We were booked at Tounosawa Quatre Saison, a small hotel at the edge of a winding road. The hotel was rather old but the room was spacious with fluffy comfortable beds and a tatami area by the window which had a wonderful view of the river.

The wonderful view, seen from all floors of the hotels, was reason enough to spend leisurely time at the breakfast table.

We were served traditional breakfast sets that consisted of rice, yakizakana, tamagoyaki, tsukemono (pickled vegetables) and a variety of kobachi (vegetable side dishes). This might sound heavy but the portions are small, just enough to fill you and get started for the day.

The rice was usually mixed with other whole grains and served with natto, sticky fermented soy beans.

Tamagoyaki, more popularly known as tamago, is a Japanese omelette made of rolled eggs. The Yakizakana is usually broiled fish, seasoned only with salt. Salmon and dried horse mackerel are often used.

There were other days that we were served vegetable nabemono. The nabe or pot was filled with vegetables, mushrooms, fermented beans and soup stock then placed atop a metal coal stove. the food attendant (who was also the doorman, just changing caps when he switched tasks), seeing we were unfamiliar with the cooking process, turned off the heat when the stew was ready to be eaten.