We had another snow overnight. This is the perfect timing! (I wish the warm weather is here, though.)
The design of the turquoise rice bowl is somewhat different from the most of my bowls. I had an image of the spring garden in snow or remaining snow at a high mountain in the early summer. I probably started glazing this way in winter, wishing then spring. Cook rice is hot to serve, not cold; there is some fault to my idea. Ha, ha… One of design came out with what I intended.
Rice bowls. There are two sizes, small (5”diameter and 2” high ),and large, in Japan. We call the small one, “rice bowl / meshichawan” and serve just the rice, and refilled as wish. Bigger one is called “donburi”, and the rice often covered with the main dish, such as tempura, tonkatsu (pork cutlet), beef with some source, called tendon, katsudon, gyudon, respectively. Of course, for the bigger appetite, the donburi serves just white rice.
Japanese holds the rice bowl up in the air while eating, which is considered polite way to eat. When I was a kid, if I did not , I was yelled at “do not eat like a dog”. I know different culture has its own way of eating. Rice is the most important part of the Japanese culture. Rice served like the gold standard in Edo era (1603-1867). The local government was measured how much white rice in stocks, like we used to back up our currency with the gold.
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