'http://www.nippon.com/en/nipponblog/m00036/ A display at the entrance of almost edibly lifelike replicas of the dishes available within is a fun feature of many restaurants in Japan. But it\'s not as frivolous as it may seem—the art of making these \"shokuhin samples\" actually stretches back around a hundred years, and is characterized by the same high-level technique and meticulous eye for detail so crucial to many other traditional Japanese crafts. Nippon.com editor and translator Richard Medhurst went to take part in a workshop and came away with some mementos that looked good enough to, well, eat. ◆More Videos◆ ・Experiencing the Essence of Samurai Swordsmanship https://youtu.be/J-b4sCh4e2g ・Dancing the Kanazawa Odori https://youtu.be/zSLW2J9wM9c ・Kanazawa’s “Chayagai” Teahouse Districts https://youtu.be/Wt4G4HooaAY'
Tags: craft , 東京 , tempura , 日本 , 旅 , 観光 , トラベル , 暮らし , replica food , nippon.com , ニッポンドットコム , ジャパン
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