The other protagonist of the course dinner on that day was steamed rice with salmon and salmon roe accompanied by white miso soup. We were getting so concerned of the bottom line of the hotel's financial report before high season in winter.
The chef seemed to have the expertise of Japanese broth culture and fermented foodsthat were so helpful to keep our body including intestine fit and sound.
The ice cream flavored with Japanese citrus "yuzu" and hot green tea wrapped up our dinner filled with happiness. We were so satisfied with the taste and the total amount of the course dinner.
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