RAU confectionery whose originality has increased by learning Japanese culture. The source was a study group with Hirohisai Kodokan.
Yuhisai Kodokan (hereinafter referred to as Hirodokan) located in the west of the Imperial Palace in Kyoto. GOOD NATURE STATION and the same building, which has revived the Edo period learning center and holds courses and events related to Japanese culture, have been working together on various activities. In the second installment of the series introducing Kodokan, I asked Kanako Hamasaki (Hamazaki), the director of Kodokan, about the study group held with Patty Sleeveland RAU of GOOD NATURE STATION. (Interviewer: GOOD NATURE STATION Nakakubo)
What should I do to get rooted in Kyoto?
Nakakubo: How did the study group with RAU begin?
Hamasaki: BIOSTYLE president Takahara was very enthusiastic about the concept of the GOOD NATURE STATION that he manages, and I felt this was wonderful. When I thought about what kind of relationships Kodokan could have, what was meaningful to each other, and what could create a strong bond, I suggested that I hold a study group with RAU. President Takahara said that it is important for GOOD NATURE STATION to take root in Kyoto. So how can RAU confectionery take root? Kyoto, I think tradition, history, and culture are indispensable elements, so I decided to hold a study group to deepen those aspects.
Cacao tea party, waka new confectionery and challenge one after another
Nakakubo: In November, we worked together on a cacao-themed tea party, and in March we worked together to produce a product with a waka theme.
Hamazaki: At the start of the study group, I had a tea ceremony training with everyone at RAU, and the idea inspired by that was the "cacao tea party." You've never had an ordinary tea party, but "cacao" is bold (laughs). Serving cacao tea to customers and making seasonal tea confections. He challenged me more than I expected. And I think the Waka song in March was also difficult. I was worried that it would be okay because I said I had never touched a poem, but he did a great job of delving into it.
Nakakubo: When you say how to dig down?
Hamasaki: I picked one Japanese poem about cherry blossoms and expressed it with sweets. Most of the time, reading Japanese poems is not so deep. Even if we do various investigations, we cannot reach our own interpretation. I think you shouldn't step in. Going one step or two, go to places that are associated with waka, or even put together your thoughts to "I think this in the light of your life." Deep digging, it was expressed as a confectionery. Thanks to that, I think it has a very original color, shape, and taste. Of course, there are some points that should not be removed, but waka has various interpretations, and it brings about a chemical reaction in the human mind.
A new world of sweets that continues to learn and expand
Nakakubo: How will the study group with RAU develop in the future?
Hamasaki: There are still many themes such as incense and Noh. I am sure that I will be busy more and more from now on, so I think it is good to deepen your learning before this. RAU sweets are sweets that people can enjoy by combining taste, appearance, and name, but the breadth of them will expand. I think that learning can give you confidence in making in Kyoto and going out into the world.
Making new sweets by touching Japanese culture. Unless it was Kyoto, it was an attempt that I didn't try. "Everything is learned". Director Hamasaki says so. Much of what the pastry chefs have learned has been poured into RAU's sweets.
Next time will be "Kanshin "New <Daijo] drama" which was performed in February 2020 in commemoration of the 10th anniversary of Kodokan's revival, and "No Asobi" held in July with Kodokan and GOOD NATURE STATION Looking back, we will talk about the transmission of traditional culture and performing arts.
Yuhisai Hirodokan
524-1 Kamichomachi, Shinjuku-Higashiiri, Kamichoja-cho, Kamigyo-ku, Kyoto