51.   Just before serving, the spaghetti, fried eggs and pepper gratin are merged in a big deep serving bowl.

52.   Ladle rice into a serving bowl and sprinkle with cheese.

53.   Ladle the soup into fireproof serving bowls.

54.   Line a shallow serving bowl with the lettuce leaves.

55.   Make the horseradish cream, mixing ingredients together in small serving bowl.

56.   Mix well, transfer to a small serving bowl and refrigerate until needed.

57.   Place a large serving bowl in the sink, with a colander, and empty the pasta and water into the colander.

58.   Place the daikon in a serving bowl and top with the ikura.

59.   Place the mixture in a serving bowl.

60.   Place in a serving bowl or on individual salad plates and top with the beets and bacon bits.