Wait, that's candy?
Japanese art of AMEZAIKU
The art of Shinri Tezuka
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“Timing is probably the hardest part of the craft. The sugar sets completely in just about five minutes, so I need to finish the overall shape pretty quickly,” Tezuka explains.
One thing that distinguishes amezaiku from European sugar sculpture is that nothing is cut away or added. The animals are “born” from blobs (Tezuka calls them eggs) of hot 90°C (194° F) sugar that he cuts from a large pot of molten sugar. He mounts each blob on a glass tube and immediately sets to the task of bringing something like a koi carp to life.
Each creation takes about 5 minutes to sculpt and up to 10 minutes to paint. According to his shop website, each lollypop sells for about $8.30.
Say
Shinri Tezuka says, “People are attracted to the beauty in ephemeral entities, and I believe this is really a Japanese way of thinking.”
Which is your favorite design and why?
How would you feel about eating one of these creations?
How does your cultural experience inform your urge to eat or save something like this?
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Do
Create something beautiful to eat, gift it, or enjoy it mindfully yourself!
About Shinri Tezuka and Amazaiku
Shinri Tezuka was born in 1989 and developed a passion for amezaiku from a young age. He was inspired by the works of the legendary amezaiku artist Takahiro Mizuki and apprenticed under him to learn the craft.
Shinri Tezuka is the owner of a small shop in the Asakusa district of Tokyo called Ameshin. The store combines a studio and workshop where Tezuka not only fashions his realistic creations but also holds workshops and demonstrations for the public. (Spoon and Tamago)
Amezaiku is a traditional Japanese craft. Delicate sculptures, usually of animals, birds, and fish. The base of the artwork is a starchy syrup, which is heated to 90 degrees Celcius (almost 200 degrees Fahrenheit) and requires careful monitoring to ensure proper consistency. The mixture is extracted and then kneaded by hand. A small section is selected and pinched into a spherical shape. This is done using the artists' bare hands, which is a skill in itself. The syrup is mounted on a stick and then formed into a shape by constant pulling and clipping. The final shape is painted with food dye, using delicate brushes. Amezaiku is said to have started during the Heian period in the 8th century when it was used to make offerings for temples in Kyoto. It became a street performance in the 17th -19th century during the Edo period, as its base starch ingredient, Mizumae or "water candy," became more popular.
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