Today we are in Kyoto. This breakfast is my favourite part of any visit to Kyoto, and always enjoyable. I don’t know how anyone can not eat it all!
If you are wondering what it includes there is grilled salmon, cold tofu, pickles, miso soup, rice, egg rolls, fresh fruit and tea. Just the perfect combination!
kym at breakfast
Just popped into Ryokaku for a curry in a hurry!!
Granola and tomato doughnuts… Yum… Eat your heart out Krispy Kreme!
Beer and ramen between museums..
There are a lot of rules in Kanazawa!
They have a centre for it!
We ate at Ginza Kojyu last night.
It was fantastic. We sat at the counter and observed the amazing skills if Chef Toru Okuda.
The plates and bowls are amazing. So amazing that the restaurant is named after Nishioka Kojyu, a renowned Japanese potter.
On the way to a stationary store for breakfast. A theme for a new film? Breakfast at Itoya’s?
We are approaching the end of our holiday, and we’re feeling a little bit tired. The weather is still hot, and we are avoiding looking at the forecasts, given our desire to ride everywhere we go. Yesterday was suppose to rain all day – but thankfully it only seemed to rain while we were eating breakfast. Demonstrates forecasts are just that! But I will acknowledge the humidity is wearing us down and when it’s overcast it’s a lot easier to cope with.
Today it’s off to the UNU Farmer’s Market for breakfast. The coffee was really good a couple of weeks when we visited there, and hopefully we might try out of the wood-oven pizza from the tiny van!
kym pumping tyre in Hotel Niwa
On previous visits to Japan we had often passed ABC cooking schools, where we had seen people cooking a variety of dishes. We had always thought would that be a great idea to do on a holiday! This time we thought given we were in Japan for a week we would attend one, so Kym had our hotel book us in for one in English as the website was only in Japanese.
Our class consisted of three people and our instructor. Around us there were three other classes going on, Thai, bread making, and Chinese. The instructor was Taiwanese but also had very good English. All the ingredients were cut up and she told us what to do, and in the order, according to the instructions. 
Here is what we made:
A couple of interesting points we learnt
I’m looking forward to Kym cooking these dishes again when we get home!