can make a replica that looks good enough to eat, thanks to his manufacturer, 60-year-d artisan fumio marino. why has this fake food taken root here in japan? "western style dishes were introduced to japan and customers were unfamiliar with them so they didn't sell well," he explained. "today, i think it's as usefuls a ever." at his workshop, we found a spread of treats, all completely inedible, of course. it is remarkable craftsmanship, though, which marino first learned from his dad. wow. "my father always said before you eat something, observe it," he remembered. "study its color, patterns, then you can dig in." making it look just right takes a lot of trial and error. it turns out coating for shrimp looks best if it's made from poly vinyl chloride. or soba soup broth from urethane. and getting beef to the perfect temperature is more airbrush than oven. marino told us it can take ten years to master this. it just blows all off. that made me feel a bit better with my attempt at shrimp tempura. my tempura looks a little sad. each piece is hand crafted. it seems machines just can't he says s

make a replica that looks good enough to eat, thanks to his manufacturer, 60-year-oldld artisan fumio marino. why has this taken root here in japan? "western style dishes were introduced to japan and customers were unfamiliar with them so they didn't sell well," he explained. at his workshop, we found a spread of treats, all completely inedible, of course. it i remarkable craftsmanship, show, which marino first learned wow. "my father always said before you eat something, observe it," he remembered. "study i i color,patterns, then you can dig in." making it look just right takes a lot of trial and error. it turns out coating for shrimp looks best as if it's made from poly vinyl chloride. temperature is more airbrush than oven. marino told us it can take ten years to master this. it just blows all off. that made me feel a bit better with my attempt at shrimp tempura. each piece is hand crafted. it seems machines just can't make it look so real. he says souvenirs from key chains to magnets make upmost of his business. but buying fake food is not just for the casual collector. sushi, rice. meet

make a replica that looks good enough to eat, thanks to his manufacturer, 60-year-old artisan fumio marino. why has this fake food taken root here in japan? "western style dishes were introduced to japan and customers were unfamiliar with them so they didn't sell well," he explained. "today, i think it's as usefuls a ever." at his workshop, we found a spread of treats, all completely inedible, of course. it is remarkable craftsmanship, though, which marino first learned from his dad. wow. "my father always said before you eat something, observe it," he remembered. "study its color, patterns, then you can dig in." making it look just right takes a lot of trial and error. it turns out coating for shrimp looks best if it's made from poly vinyl chloride. or soba soup broth from urethane. and getting beef to the perfect temperature is more airbrush than oven. marino told us it can take ten years to master this. it just blows all off. that made me feel a bit better with my attempt at shrimp tempura. my tempura looks a little sad. each piece is hand crafted. it seems machines just can't make it l