Japan is a country rooted in tradition and harbor for modernity. It keeps seasonal traditions, like matcha ceremonies with wagashi, a sweet typically served with matcha, alive and flourishing, tailoring tastes every year to meet the increasing standards of new generations. This specifically is what the Tokyo-based artist Xenia Mylash, also known and referred to as HAODORI, did, transforming traditional wagashi into something that is new and interesting to a younger demographic that emphasizes creativity and uniqueness. The event is located at HVEN in Nakameguro until April 30; the venue closes at 7 PM.
This twist on this cultural matcha-and-sweets culinary tradition proved to pique the interest of many of the young consumers interested in the works of the talented artist and chef. Yoonjae, a Class of ’29 freshman at St. Mary’s, attended the event and was pleasantly surprised. “At first I thought it would be something that I wouldn’t like, [because] I’m just used to traditional stuff that Japan offers in local places,” the freshman states.
“But, after going there to try it, it was really cool because it was a flavor that was really new and I liked it better than the traditional combination of matcha and wagashi,” he describes. “I’d really want everyone to try it at least once to see what they think, because it tasted really good to me,” Yoonjae concludes. From his account, it is an experience that can open your taste buds to the evolution and modern version of a tradition deeply integrated in traditional Japanese culture and ceremonial history.
Ultimately, while the taste is targeted towards the younger population of Japan, the event is open to anyone willing to give the unique dish a try. If you have the time, head over and give it a try — you may be surprised with what you think.
