We’re getting ready to travel back home – a few stones and plants richer (as well as a lot of other stuff and experiences too).
Some last picts;
Seaweed washed up and dried (slejke). I wish I had a truck load for the garden.
I did get a bag full tho. 
Good enough to eat I bet. 
After having been to the market the first day in Kobe, we eat the traditional japanese breakfast every day.
It is healthy and delicious, typically consisting of rice, miso soup and pickles.
The rice dish was already prepared by a nice market lady, so we just needed to warm it up. The pickles were sliced and fresh miso soup made with tofu, seaweed and green onions.
The kitchen is very nice, roomy and complete here at the Yume Nomad Hostel (which I highly recommend!)!
Miso is a fermented food from Asia. It is easy to make and cook with.
Basic miso soup recipe
water
tofu
chives
wakame seaweed
miso
– place wakame in water
– bring water to a boil
– turn off heat
– add cubed tofu to water
– add diced chives
– add miso to flavor
This recipe can be adjusted endlessly according to which vegetables, tofu, seaweed and type of miso is available.
timogarden 