About “platform plate”
It has a small, medium, large sizes.
I think the small one is good for a wagashi, and the medium is fit for a cake and a japanese rolled egg, and I would like to try large one for sushi.
I’ve been asked how to use the plate at exhibitions sometime.
It is useful for everything except in the case of a moist food.
I would be grateful if you would tell me about how to use it your way.
ceramic: “platfoam plate” , medium, white
food: chef’s capricious tart, PUISSANCE (Yokohama)