My 20 year old niece and I celebrated Girl’s Day (Hinamatsuri) together. We both got carried away taking photos because it turned out so cute! A majority of these photos were taken by my niece. We have celebrated Girl’s Day in some way a few times over the years but the last time we made a themed dinner was in 2013. Since she is graduating college in May and will no longer be living near me, this seemed like the perfect year to celebrate again.
- Body – Onigiri (rice ball made with this) with spinach and Parmesan cheese inside
- Head – Peeled radish with spinach face details and spinach hair (wilt fresh spinach leaves for a few seconds in the microwave), crown food pick – attach head to body with a toothpick
- Clothes – Spinach crepe, cucumber skin
- Baton – Cucumber – attach to body with a toothpick
- Body – Onigiri (rice ball made with this) with cooked zucchini, tomato paste, and oregano inside
- Head – Peeled radish with spinach and food coloring marker face details and spinach hair (wilt fresh spinach leaves for a few seconds in the microwave), crown food pick – attach head to body with a toothpick
- Clothes – Tomato crepe, carrot strip
- Fan – Radish with food marker details – attach to body with a toothpick
Lettering: Hinamatsuri – carrot cut with Hiragana cutters
Lanterns: Mini cucumber, decorative wooden stick, carrot
Flowers: Cream cheese mints – I used flower and leaf molds
Strawberries and Whipped Cream
Drink: Grapefruit juice with seltzer
My critique of the meal: Adorable, adorable adorable! I am the first to say when my edible food art does not turn out the way it did in my head. But this time, I was thrilled with how these looked! We both liked the Emperor’s filling (spinach and cheese) better than the Empress filling (zucchini and tomato paste). The cream cheese mints were pretty and delicious. This was a time consuming meal especially since I made two different types of crepes. But, I am the type of person who enjoys being immersed in a big cooking project. A successful meal!