It's a candy sculpture.

這是一個糖果雕塑。

They're made by japanese Craftsman, but it's a dying art sculpting.

它們是由日本工匠製作的，但這是一種即將消失的藝術雕刻。

Candy is known as amazon and has been around since the eighth century.

糖果被稱為亞馬遜，自八世紀以來一直存在。

The base of the artwork is a starchy syrup is heated to 200 degrees for the ideal consistency.

藝術品的基礎是澱粉糖漿被加熱到200度以達到理想的濃度。

The mixture is then extracted, kneaded and shaped into a ball by hand, then it's pinched, pulled and clipped into the desired shape.

然後將混合物提取出來，用手揉成球狀，然後將其捏、拉、剪成所需形狀。

Speed is important as the sculpture must be shaped before the candy cools once cool, the candy sculpture is painted using tiny brushes and food dye with fewer and fewer candy art masters left in Japan.

速度很重要，因為雕塑必須在糖果冷卻之前成型，一旦冷卻，糖果雕塑就會用小刷子和食品染料進行繪畫，在日本留下的糖果藝術大師越來越少了。

These delicious masterpieces might only get rarer, so in a way it's a positive that they look too good to eat.

這些美味的傑作可能只會越來越少，所以從某種程度上說，它們看起來好得不能再好了，這也是一種肯定。