WAGASHI FOR THE MODERN AND GLOBAL PALATE
To keep up with the times, wagashi culture is rapidly changing. At the Yokan Collection exhibition, we got a glimpse of wagashi showcased in modern, creative ways. Just for the event, Toraya created yokan with Eu Yan Sang’s bird’s nest, coconut oil, and egg white.
The result was a layered slice depicting white clouds and swallows flying over the sea. Artisans Suzukake “bar36” from Fukuoka were also present, showcasing the transfer of fruit purées from beakers and flasks to jellied slices in 36 different ways.
Many traditional Japanese wagashi makers now create new interpretations of wagashi with influences from western confectionary, to adapt to the modern palate. Eggs, butter, cream, liqueur, and even chocolates