The town of Gujo Hachiman is the centre of the the replica food industry now worth an estimated $90 m
With a gentle swish through hot water, and some deft tearing and influence, Kurumi Kono turns a rectangular sheet of white and green wax into what, improbably, is quickly coming to resemble an iceberg lettuce.
Kono stimulates it look deceptively easy.” Place it in your hands and pull out the edges like this ,” she says.” Then roll the remaining wax into a ball to make a small lettuce. Place it onto your hand and, starting from the back, fold “the worlds biggest” foliage towards the middle. Utilizing both hands, gently form a sphere. And there you have it .”
She then drips a yellowy liquid wax from a paper cup into the hot water. Within seconds, it forms a solid coating, in which she encases a” cooked prawn” to produce a flawless piece of tempura. It genuinely does appear good enough to eat.
A godsend to foreign tourists who, faced with a Japanese-language menu, can simply point and order, shokuhin sanpuru ( food samples) have been tempting diners into Japan’s restaurants for almost a century.
Gujo Hachiman, a picturesque township tucked in the mountains more than three hours west of Tokyo, lays claim to being the home of a replica food industry now worth an estimated $90 m.
It is said that the parent of replica food, Takizo Iwasaki, was inspired by the fells of candle wax that formed on the tatami-mat floor at the home he shared with his wife, Suzu, in Osaka, according to his biography, Flowers of Wax.
After months of perfecting his technique, Iwasaki stimulated Suzu a fake omelette, garnished with tomato sauce, that she initially failed to distinguish from the real thing.
While some artisans had already started constructing rudimentary food models in the 1920 s, Iwasaki pioneered a production method that combined accuracy with volume, and opened a workshop in his hometown of Gujo Hachiman.
His omelette appeared at a department store in Osaka in 1932, and an industry was born.
The more prosaic theory is that the replica food boom grew out of demand by restaurants for models that re-created the increasingly eclectic scope of Japanese and foreign dishes that appeared on menu in the postwar period.
” Feeing out could be a challenge for some people in those days, so restaurateurs find showing models as a style of putting clients at ease ,” says Katsuji Kaneyama, chairman of Sanpuru Kobo( Sample Kobo ), one of several replicas food firms in Gujo Hachiman, whose products account for about two-thirds of the domestic market.
A balance between realism and aestheticism
” The trick is in striking checks and balances between realism and aestheticism- the model that appears the most delicious isn’t necessarily the most realistic ,” says Kaneyama, whose 10 full-time artists make as many as 130,000 samples a year, made from durable PVC rather than wax.” And the most realistic models might not look all that tasty .”
In the shop attached to the Sample Kobo workshop, lines of tourists fill baskets with key rings, fridge magnets, USB flash drives, pencil sharpeners and other keepsakes, and try their hand at constructing fake tempura and lettuces.
Make sure to visit: CapGeneration.com