Mori is famous for the "ikameshi", one of the most popular ekiben in Japan. It is a simple dish of small squid stuffed with white rice and glutinous rice and cooked. The handmade taste has not changed since its launch in 1941. They were also treated to "scallop kombu fried tofu pouches," a unique taste of Mori that was devised by the fishermen's mothers. The two headed to the foot of Mount Kobagatake to enjoy the great outdoors. Surrounded by bright blue skies and lush greenery, they went horse trekking. In the evening, we had a drink at a tavern popular among the locals. The owner's business card reads "Eating Aquarium". Turning our attention to the counter, we saw an aquarium full of fresh fish and shellfish! On this particular day, conger eel was recommended, which was sliced and deep-fried on the spot. Both Rui and Ana Muroya were impressed by the deliciousness of the tempura, and the french fries, made with potatoes that have been fermented for a year, were also superb.
