Global Times - Weekend

Truly tasteless: Japan’s skillful plastic food artists get creative

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From the “leaning tower of pizza” to a fish slicing and cooking itself and a dragon emerging from a dragon fruit, Japanese artisans’ quirky plastic food sculptures went on display this week at an exhibition in Tokyo.

The models were made with the same painstakin­g detail as the rock-solid noodle soups and crispy-looking plastic snacks that have long been displayed outside Japanese restaurant­s where they are called “sample food products.”

Sampuru are common outside ramen shops and family restaurant­s across Japan a century after stores began using wax models to advertise their menu to a growing middle class. “Normally we have to follow orders from clients. We take their views on board when we’re making items,” plastic food artist Shinichiro Hatasa, 57, told AFP.

For the exhibition, Hatasa crafted an ear of corn leisurely sunbathing on a beach.

Other creations on display included a deep-fried shrimp with four breaded legs roaming like a tiger on a mountain of shredded cabbage and a Tetris game made of chicken.

A Japanese dish of fermented soybeans called natto appeared to spiral in the air, resembling a powerful cyclone nicknamed a “nattornado.”

Around 60 sculptures were on display, some silly but others designed to showcase their formidable skills. “They are not real, but they look so real. It’s wonderful,” said exhibition attendee Reiko Ichimaru.

‘Burgers are for beginners’

All the models were handmade by specialist­s at the Iwasaki Group, Japan’s leading maker of “sampuru”, which celebrates its 90th anniversar­y this year.

At an Iwasaki factory in Yokohama near Tokyo, artisans first take moulds of ingredient­s from actual meals cooked by the firm’s restaurant clients.

Then they begin the meticulous work of decorating the samples to look as realistic as possible, from moisture droplets on chilled glass to subtle bruises on a fruit’s surface.

“Fresh things are more difficult to make. Fresh vegetables, fresh fish. Cooked items are easier,” as the colors are less complicate­d, factory head Hiroaki Miyazawa, 44, told AFP.

AFP

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