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Thank you for watching.
It's almost Setsubun, isn't it?
If you don't have children, you may not think of throwing beans on Setsubun, but recently, it has become a seasonal event that has become a part of everyday life, especially with the ehomaki sold at convenience stores.
This year, our family also put a lot of effort into making Setsubun food!
Not only did we make ehomaki, but we also made sardine dishes so that we could enjoy Setsubun to the fullest.
We had a lot of fun coordinating the table, using dishes we don't usually use.
It's a bit long, but please take a look☺.
<Dishes and Plates of the Day>
●Ebomaki → TSUNE, Tsuneko Tanaka / Large white glazed square dish
●Deep-fried sardine with plum paste → Artist unknown / Purchased at Isetan / Medium bowl
●Deep-fried chicken breast with cheese → Artist unknown / Purchased at Isetan / Medium bowl
●Pickled Salmon in Nanban → Shotaro Yokota / Kodai Kobachi
●Soaked rape blossoms in soy sauce → Shotaro Yokota / Small bowl on a high base
●Sagohachi zuke → Moegama / Small square dish
●Sardine ball soup → Artist unknown / Urushi / Soup bowl
●Chopstick rest → Im Saem
●Glass → Baccarat
●Glass → Ishikawa Glass Art Company / Masahiro Ishikawa / Kurashiki Glass / Cylindrical glass
<Today's Sake>
Junmai Ginjo Arabashiri Daina, Kiku no Sato Sake Brewery, Tochigi