WAGASHI FOR THE MOD­ERN AND GLOBAL PALATE

SALT Magazine - - On The Global Table -

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

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.