Flowers and cockerels are carved from vegetables for a Japanese hors d'oeuvres dish.
At London's only Japanese restaurant of the time (probably the Hiroko - see CP 692 JAPANESE LONDON) we see several shots of chefs preparing and displaying food. Flowers are made from carrots, radishes and spring onion stalks for display on an hors d'oeuvres dish. Chef Kusama Toshio is seen carving a cockerel and hens from sweet potatoes; he places the finished birds on a display beneath a bush of carrot flowers.
Cuts exist - see separate record.