Early Spring "WASHOKU" Early Spring “WASHOKU”
"Taste in the mouth (inside)" (how to enjoy the change of taste born by chewing in the mouth) is attracting attention again. "Japanese food" has been registered as a UNESCO Intangible Cultural Heritage, and "BENTO" culture has become popular overseas. Taking advantage of a variety of fresh ingredients and their characteristics, it is a Japanese food that has a nutritional balance along with its appearance, but it is fresh for people of different cultures who eat menus for each single dish, such as triangular eating, It seems to be a discovery of taste and a health advantage by eating taste.
Inspired by such information, BENTO style, which beautifully packs a variety of ingredients in a box, plays harmony with shape, flavor, and nutrition, and expresses the small space of Japanese food that respects nature in a window.
Although it is a Japanese food culture that is closely related to the hospitality of the seasons and annual events, on this food floor, the design of Western confectionery gifts that cite the aesthetic sense also resonates with the Japanese food culture beyond the genre. I feel
Art Director: Yasuko Sato
In the mouth seasoning, a way of eating in which one enjoys the changes in flavor that take place as one chews, has drawn renewed interest lately. Washoku is listed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Overseas, bento culture is growing increasingly popular. Washoku, or Japan’s traditional cuisine, draws on fresh and varied ingredients and the corresponding flavors to strike a wonderful balance between sensory perception and nutrition. Perhaps most striking and engaging for people of different cultures more accustomed to eating dishes one at a time is discovering the flavors, and reaping the health benefits, of in the mouth seasoning, as exemplified in the practice of “triangular eating”—the custom of rotating between dishes in a certain order.
Inspired by these traditions, the window expresses and displays the universe of Washoku, a harmony in the bento style of form, flavor and nutrition based on regard for the natural world, in which highly varied ingredients are arranged artistically in a box.
The culture of Washoku is intimately linked to the seasons and to the hospitality of annual events. Here and there on the Food Floor, you’ll encounter cross-genre resonances with Washoku culture, including the designs of confectionery gifts that allude to this aesthetic.
Art director: Yasuko Sato