Markets in downtown Naha, Okinawa.

Glorious sensory overload, especially for seafood lovers:




Mini mangoes! Together now: Awwww.


An Okinawan specialty: Taco rice.


Miso that resembles salsa:


I picked up this strange fruit: kanisuteru. The flesh was sweet, soft and starchy, and tasted similar to chestnuts.


Mango Tango ice cream from Blue Seal -- how Okinawans do ice cream.

Multi-course meal at Ichi No Yuu.

Our hotel in Hakone, Ichi No Yuu, served up some of the tastiest dishes ever for dinner, which came with our stay. This was one of the best meals of the trip thus far.


Fried unagi salad appetizer.


Delicate, custardy tofu with shrimps.


Cold buckwheat udon noodles.


The main course: sliced, steamed pork belly.


..With ponzu. I was in heaven.


Smoked salmon with wasabi spinach.


No meal is complete without steamed rice.


It just kept on coming: scallop fishcake with nori and mushrooms.


And for dessert: Fresh yuzu sorbet with pieces of candied yuzu peel.


We also had a multi-course breakfast the next day. Mmm!