A History of Food Replicas

During the early Taishō Era (1910s), techniques for creating replicas of things evolved partly due to the lag of photographic techniques in Japan at the time. It was under such circumstances that health food moulds used by institutes of health sciences and other health related organizations was born. The first food mould in Japan is said to have been made by Shimadzu Coporation.

1923 (Taishō 12), Shirokiya was the first to open an eatery at a department store, while displaying sample dishes and drinks and implementing the food ticketing system that is commonplace in Japan today. As a result of these implementations, turnover of customers improved, sales increased four times than previously, and erroneous bills also decreased. The use of wax replicas was groundbreaking, as it meant no more problems such as discolouration, rotting and attracting flies that came with using real food.

Due to the vulnerability of the wax to heat and direct sunlight which led to deformation, discolouring and other problems, wax food replicas were not sold, but offered for rent. The cost of a month’s rent was ten times that of the actual food item, thus opening up a new business channel.

First, diatomaceous earth and gloiopelis glue were mixed, applied over a gymsum mould and hardened. Once hard, it is then placed over a metal mesh and rapid dried using gas. Wax is then blown onto the semifinished product using a compressor. This method made it possible to save up to 0.05% of the paraffin wax conventionally required.

As Japan became a developed country in the 1970s and with the rapid development in electrical appliances, showcases with lights installed in them gradually became used at eateries. However, the high temperatures inside the showcases caused light and heat-sensitive wax food replicas to melt. At the same time, global warming also meant that these replicas would melt even at room temperature. It was for this reason that food replica manufacturers began conducting research and developed food replicas that we know today with high durability and do not melt, using PVC, silicon, resin and other chemical resins.

With food replicas transforming from simple food samples to a tool for promoting sales, they now need to look not only realistic, but also delicious. The change from wax to a rich variety of chemical resins as raw material has made it possible to replicate the hardness, texture and a wide range of ways to represent food items.

The number of foreign visitors to Japan soared as a result of the easing of visa requirements in the 2010’s. This meant that food replicas that are easy to understand visually were more important than written/printed menus. On the other hand, by selling food replicas as souvenirs or merchandise to the general public, sales at food replica manufacturer Design Pocket has increased about 1.5 times.

It is perceived that food replicas overseas will likely be introduced and promoted overseas. Currently, there are many places overseas where real food is put on display in showcases. However, with concerns over food waste and the coronavirus pandemic, more and more people are shying away from such places, prompting an increasing number of places to consider replacing real food with replicas. Perhaps food replicas that found its place in society and became commonly known throughout Japan over the past century may one day enjoy fame overseas as it continues to transform with the times.