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.