Works
Multisensory experience “Tasting the Incense, Listening to the Universe
June 2022
Venue : Zojoji Temple Tokyo Japan
Organizer : food creatipon
Director : Ayako Suwa
Souhitsu Hachiya_Shino-ryu KODO
Pastry Chef : Mmineko Kato _ FARO
Mixologist : Shuzo Nagumo _
Management : Shinya Furui
Photo & Movie : Muga Miyahara
Organizer : food creatipon
Director : Ayako Suwa
Souhitsu Hachiya_Shino-ryu KODO
Pastry Chef : Mmineko Kato _ FARO
Mixologist : Shuzo Nagumo _
Management : Shinya Furui
Photo & Movie : Muga Miyahara
Multisensory experience with the traditional Japanese culture KODO of Incense
THE SHINO SCHOOL OF INCENSE “KODO” LINEAGE, a tradition unbroken since the Muromachi period.
``Taste the incense'' is a food experience co-created by Sohitsu Hachiya, the next head of the family, and food artist Ayako Suwa.
Guest collaborators include Mineko Kato, a chef and pastry chef who is attracting attention in the world of gastronomy,
and Shuzo Nagumo, one of Japan's leading mixologists.
On June 20, 2022, it was held twice a day at the Great Hall of Zojoji Temple, which has a deep connection with Shino-ryu Kodo.
The ``Jinsui Koboku'' used in Shinoryu Kodo is the very wisdom of nature that has been cultivated over more than 100 years in the deep forests of Southeast Asia.
Ayako Suwa, who also lives in the deep forests of Yamanashi Prefecture, draws inspiration from nature and trees to create a food experience that is ``istening to the scent and tasting the fragrant trees.''
From the story Suwa spun based on inspiration from the world of incense,
Sosuke Hachiya Wakasō Takusho selects several valuable types of fragrant wood. The participants take turns listening to the incense and enjoying it.
It was a food experience that transcends time and space, where you sharpen your five senses and experience drinks and food made with fragrant wood.
``Taste the incense'' is a food experience co-created by Sohitsu Hachiya, the next head of the family, and food artist Ayako Suwa.
Guest collaborators include Mineko Kato, a chef and pastry chef who is attracting attention in the world of gastronomy,
and Shuzo Nagumo, one of Japan's leading mixologists.
On June 20, 2022, it was held twice a day at the Great Hall of Zojoji Temple, which has a deep connection with Shino-ryu Kodo.
The ``Jinsui Koboku'' used in Shinoryu Kodo is the very wisdom of nature that has been cultivated over more than 100 years in the deep forests of Southeast Asia.
Ayako Suwa, who also lives in the deep forests of Yamanashi Prefecture, draws inspiration from nature and trees to create a food experience that is ``istening to the scent and tasting the fragrant trees.''
From the story Suwa spun based on inspiration from the world of incense,
Sosuke Hachiya Wakasō Takusho selects several valuable types of fragrant wood. The participants take turns listening to the incense and enjoying it.
It was a food experience that transcends time and space, where you sharpen your five senses and experience drinks and food made with fragrant wood.