A new series of sculpture incorporating multiple firings in wood and electric.
Curry Udon with home made moromi miso and slab dish
This week Hinako made 2 loaves of onion rye and 2 loaves of sour dough white ( all the bread is sour dough)
Hinako has been making bread since she received the 80 year old"madre" starter from dear friends in Rome, Italy. She makes bread every other week. These are sour dough/whole wheat loaves with dried cherries and pecans.
Square slab dish
This food on the lacquer tray was made from carved accorn squash in dashi with carrots upper left. To the right is a kaki age vegetable fritter, below left is sushi with smoked salmon, egg, avocado and cucumber, and cucumber roll, to the right is fried tofu with grated radish and shiso from the garden. To the right iswater cress, cured meat, cooked zucchini, and tomato with home made humus. With this we had garden grown myoga and home made pickled ginger. Please check often for the latest on Hinako’s food and ceramics. Hinako’s approach to presentation goes in 2 directions; if there is a particularly interesting ceramic utensil, she will decide what food will best work with that vessel. Conversely, if she has a particular food in mind, she may look for the best ceramic utensil to compliment the food. In either case, as is with flowers and flower vessels, the two need to compliment rather than compete with each other.
Hinako has been making wonderful breads andCiambellinifrom the sour dough “Madre” starter that comes from an old strain of ‘wild yeast’ starter. This one comes from dear friends in Rome.
Below are the most recent version of savory Ciambelline called Taralli.