Serious Plates

I bought two Giyaman plates — one deep indigo, one lacquer brown.

When I picked them up, they were lighter than I expected.
But visually, they felt heavy somehow. Dignified. Serious.
I felt like I shouldn’t pair them with unserious chopstick rests.

So I tried placing an okonomiyaki-spatula-shaped chopstick rest beside them. As expected, it couldn’t survive the atmosphere of the plate. A takoyaki-shaped one almost worked. I think it’s because the glossy brown surface and the color of takoyaki sauce somehow matched.

The blue one is unforgiving. The brown one is more forgiving — it accepts a certain amount of nonsense.

That said, why do these plates make food look so good?

Standing before these serious plates, I find myself thinking seriously too.

Edamame