By Kyoto Women's University, Lifestyle Design Laboratory
Kyoto Women's University, Lifestyle Design Laboratory
Foreword
Food replicas are samples of dishes generally displayed at restaurants and eateries. The purpose of using food replicas is to provide visual information of the menu including the dishes themselves, as well as their names and prices. First created about a century ago, food replicas are now known by everyone around Japan thanks to the generations of artisans who have over the years elevated this craft by changing the materials used and the way these replicas are used.
The
history of food replicas
It is said that replicas of health food made during early Taishō Era (1910s) were the progenitors of modern-day food replicas. These early replicas were put on display at the eateries of department stores in 1923 (Taishō 12) and greatly contributed to the increase in sales. Following that, in 1932 (Shōwa 7) the Japanese businessman Iwasaki Takizō turned food replicas into a successful business.
The
history of food replicas
With electrical appliances rapidly developing in post-war Japan, lighting fixtures were then added to showcases. However, as food replicas were made from wax which is vulnerable to heat and light, many incidents occurred where food replicas melted inside showcases. Consequently, more durable and non-melting food replicas were developed where chemical resin is used to this day.
Hamburger and fries, food replica (2020) by DesignPocket, Inc.Kyoto Women's University, Lifestyle Design Laboratory
The making of food replicas - hamburgers
1.
Selection of ingredients
Real food ingredients are cut or sliced. The cut surface is key to a palatable appearance; in the case of tomato, slices with equal seed distribution are chosen. This selection of ingredients is an important step and must be done with absolute care and attention, since even the slightest imperfections will be reflected in the mould.
2. Mould making
Moulding frame is created for each selected piece of ingredient before silicone is poured into the frame. The silicone is poured in two separate goes to prevent air from being trapped inside and left to harden for 24-36 hours.
3. PVC
dyeing
The dyeing of liquid PVC is done by checking the colour while repeating a small amount of ‘test baking’. This is because the added colour can change after baking (higher transparency). Emulating real food colours is much more challenging than one can imagine and is for that reason a skill only experienced artisan possesses.
4. Baking
The dyed PCV is poured into the previously created silicon moulds and baked at 170-240 degrees in a special oven. The oven temperature and baking time depend on the thickness and number of pieces to be baked, as well as the temperatures of the day. Care is taken during the pouring to prevent air from being trapped inside.
5.
Airbrushing
The pieces are allowed to cool after baking and before they are removed from the moulds for airbrushing. The pieces can bend to touch while still warm as they are soft at this stage, so it is necessary to allow them to cool and harden first. Gradations of dark and light colours are airbrushed onto the baked pieces by adjusting the distance and duration of airbrushing.
6.
Finishing
Brushes are used to colour the more detailed parts. After this, an overcoat is applied to bring out the brilliance and a final coating is given before the pieces are allowed to dry. The final coating will prevent discolouring.
The final product
Food replicas are a representation of the most delicious condition of any food ingredient anyone can imagine. Each piece of replica ingredient looks as fresh as the real thing.
Colours hard to emulate
In comparison to western food, the colours in Japanese food are much more difficult to emulate. For instance, the translucency of raw fish pieces (sashimi), or the subtle colours of a typical simmered dish (nimono) require skilled artisans to create. The simplest colours are the most difficult to recreate realistically. Even the white of the tofu is actually a combination of various shades of colours including yellow, white and green. Not only that, because black is not present in typical food ingredients, it is also difficult to recreate the grey shade such as that of konjac jelly (konnyaku).
Durability
The durability of food replicas differs according to the type of material used. For example, replicas made from chemical resin will last about 5 years of use, while gelatine-based replicas only have a lifespan of about 1-2 years but are more affordable. Customer consultation in regard to the desired durability, prices and quality to determine the adequate type of chemical resin to use is a vital job of any food replica manufacturer.
Use in the media
Food replicas are also used in commercials and the photo shooting of foods and drinks such as ice cream and beer whose particular forms tend to change quickly. Even the same food will look differently in terms of colour or texture depending on which manufacturer creates it. A replica of ice cream that look as though you could scoop with a spoon can require the development of an adequate material.
The
show-window effect
Sales at the eateries of department stores soared four folds after food replicas were put on display for the first time in 1923 (Taishō 12). In recent times, stories of success have also come from countries like the Philippines, where the use of food replicas at Japanese restaurants have helped triple sales. One could say that food replicas provide reassurance, as well as being effective in helping restaurants and eateries at tourist sites or shopping areas frequented by first-time visitors to differentiate themselves from other establishments.
Businesses using food
replicas
Today, many food replicas can be found at souvenir shops and variety stores. In the 2000s, however, food replicas were only used as show-window displays. Concerns over business stagnation of the food replica manufacturing industry resulted in the sales of these products to the general public, covering 80% of all the food replicas sold in the 2010s. It is believed that show-window displaying of food replicas at establishment outside of Japan is likely to increase in developing countries where food replicas are still not widely known.
Next-generation young
artisans
The food replica industry is facing the aging of its artisans, but there has also been a gradual increase of young artisans.
The food replica industry is facing the aging of its artisans, but there has also been a gradual increase of young artisans.
Young artisans are necessary to protect this important century-old culture of Japan.
Information provided by:
Kurahashi Sachiko, Food replica manufacturer Design Pocket
Supported by:
Food replica manufacturer Design Pocket
Food replica online shop by Design Pocket
Reference:
Nose Yasunobu,眼で食べる日本人：食品サンプルはこうして生まれた,Japan, Asahiya publishing,2002
Text written by:
Iwasaki Kanae
Exhibition created by:
Iwasaki Kanae
Photo by:
Dr. Shinya Maezaki, Professor, Kyoto Women's University
English translation by:
Eddy Y.L. Chang
Photographing Cooperation
Food replica manufacturer Design Pocket
FOREST GREEN PASTA & BAKE by ROCCA & FRIENDS
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