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# 13 Cooling off the cupboard.| Asahi Shimbun Digital Magazine & [And]

# 13 Cooling off the cupboard.| Asahi Shimbun Digital Magazine & [And]

A new year has begun.

At the end of the year, there was a job until the last minute, and this year it was fluttering again.I couldn't do much cleaning that I had decided to do, and just for a while, I enjoyed my family's family in my parents' home and returned to Tokyo again.

My parents' home, where I was born and raised, is comfortable, but after returning to a room in Tokyo, where I have my current life, I am relieved from the bottom of my heart.

Stand in the kitchen to rest your stomach full of delicious food every day.After all this place calms down.

Today, stand in front of the cupboard to use which vessel to use.At that time, I came up with it.I want to do something for a clear one year start.Yes, let's prepare the most important vessels in this room.

When I seriously face the cupboard again, I am surprised that the amount has increased so much in the past year."I was greedy," she laughed.

I'm not proud, but I'm not good at organizing.In front of the pile of the vessel you bought yourself, you will be at a loss where you should start.

Anyway, I will roughly divide them into these two teams, what to leave on the shelf and move to the stock room.

Take each one and ask yourself."Do you want to keep this vessel right now?" Jesus, no, after all Jesus ...The instructions are not good at organizing, that is, indecision.

In such a case, it is better to first decide on a tidy rule.If this stage is determined as the space of such a usage / type of vessel, the choice of daily vessels will be smooth.It's a good idea.

#13 食器棚を整える。 | 朝日新聞デジタルマガジン&[and]

The top row should be the special seats of the vessels used every day.The second row is a white dish such as French antique that has been hooked since last year, and a Japanese antique (Kotou), such as Kojanri, which goes well with it.

In the third stage, there are platters and plates for occasions such as parties.In addition, regardless of the frequency of use, I decided to leave a little bit of "I like it anyway".

When it was tidy, the amount of vessels was reduced to about half.Looking a little and looking at the entire shelf, I feel like it has become an elegant appearance (tattle).Probably because the atmosphere of the vessel that is attracted has changed in recent years.

About five years ago, when I began to be fascinated by the vessel in earnest, I was interested in Japanese writers.I was looking forward to thinking about the color, pattern, and dishes that match it for each writer.

But recently, my hand extends to a white bowl.Even with the same white, there is no new old one, the creator and the place where you are born.I want to know more about its depth.

And one more thing I noticed.The reborn cupboard has a lot of margins than before, and every vessel looks relaxed.

It is sometimes important to be greedy.But that's all the breaths.In such a case, stop once and think about it.

What is needed for me now and what is important?When you abandon your greedy feelings, you think that a comfortable margin is born, and something new is born.

今日のうつわ

Oval dish of

Omine Kobo, which makes Yomiyama ware in Yomitan Village in Okinawa, has loved it since he started collecting vessels.The medium -sized oval dish is different in color of coral color and Asagi (Asagi).It looks very delicious when brown side dishes such as spring rolls and fried chicken are always very active in "Izakaya Miyu -chan", which invites friends.Even now, when I like white dishes, these two are really often used, and I have to keep them in the future.

(Photo Mina Mina configuration Yuriko Kobayashi)

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