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  • Believe it or not, this isn't glassware.

  • It's edible.

  • This is "amezaiku," the traditional Japanese craft.

  • Delicate sculptures, usually of animals, birds, and fish, are molded out of sugar.

  • This is how Japanese candy art is made.

  • Artist Shinri Tezuka is one of the few people left in Japan who practice "amezaiku."

  • He is based at "Asakusa Amezaiku Ameshin" in the Taito City area of Tokyo.

  • One thing that makes candy art attractive is that it is consumable.

  • Of course, one might think it's too beautiful to eat, but this thought is actually the essence of its power.

  • People are attracted to the beauty in ephemeral entities, and I believe this is really a Japanese way of thinking.

  • The base of the artwork is a starchy syrup, which is heated to 90 degrees Celsius, almost 200 degrees Fahrenheit, and requires careful monitoring to ensure proper consistency.

  • The mixture is extracted, then kneaded by hand.

  • A small section is selected and pinched into a spherical shape.

  • Artists do this using their bare hands, which is a skill in itself.

  • The syrup is mounted on a stick, then formed into a shape by constant pulling and clipping.

  • The final shape is painted with food dye using delicate brushes.

  • There are many types of candy.

  • We use candy made from glutinous starch syrup, and also candy that doesn't use starch syrup at all.

  • We actually change the mixture depending on its use - for example, whether it's for eating immediately or for an exhibition.

  • Also, we change the mixture depending on the season.

  • Speed is important, as the candy must be molded before it sets.

  • A goldfish like this takes five minutes to sculpt and up to 10 minutes to paint.

  • At 30 years old, Tezuka is one of the youngest practitioners.

  • Almost nine years have passed since I started candy art.

  • In fact, I used to work as a pyrotechnist, but when I was looking for something interesting that would challenge my crafting skills and I could create in my own hands, I came across candy art.

  • There was almost no place that taught how to do it.

  • I couldn't find anybody to teach me candy art, so I had to start studying by myself.

  • "Amezaiku" is said to have started during the Heian period in the eighth century.

  • Sugar was traditionally spun into shapes for offerings at temples in Kyoto.

  • It became a street performance during the Edo period, which lasted from the 17th century to the 19th century, as its base starch ingredient, "mizumae," or water candy, became more popular.

  • Today, few professional "amezaiku" craftspeople exist in Japan.

  • "Asakusa Amezaiku Ameshin" have two shops in Tokyo.

  • I have eight apprentices and at last, these young people are saying they want to become candy artists.

  • Now we have a place that can accept people who want to become candy artists.

Believe it or not, this isn't glassware.


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B2 中高級 美國腔

How Japanese Candy Art Is Made | The Making Of

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    Elise Chuang 發佈於 2021 年 09 月 07 日