Amezaiku Japan’s Sweet Tradition
O
ver one thousand years ago, Japanese artisans sculpted sugary dough into small candy birds, presenting them as gifts for the spirits in early temples. This was the beginning of the cultural tradition of edible art called amezaiku. The word ame means “candy” and the word zaiku means “craft,” so amezaiku literally translates to “candy craft.” During the
Japanese Edo Period (1603–1868), this craft became popular at festivals and street markets, giving the common population access to the candy. The ame shokunin, or master craftsmen, created their sculptures in front of crowds, and the candy became more than just a treat—it became a cultural event with a performance and a sweet reward. The sculptures have evolved from small candy
Amezaiku fish come in all colors. Some are even transparent. Photo by 海獺. Wikimedia Commons CC-BY-SA-4.0. (Image reversed.)
birds to lovely, lifelike figures of both animals and fish that display the artistry and skill of the amezaiku masters.
Creating the Candy
The recipe for amezaiku candy is based on mizuame, a starchy syrup, which is a staple ingredient for many Japanese desserts. Preparing the recipe is a timeconsuming process. It can take up to five hours for the sugary mixture to boil, form a taffy-like texture, and become transparent. Once it is ready, the mix is shaped into a large mound and covered until the artisan is ready to begin sculpting.
Sculpting the Candy
The dough is kept between 176° and 212°F (80° and 94°C), making it a very hot substance to work with. The artisan takes a small piece from the mound and stretches and folds the mixture by hand (similar to pulling taffy) until it is the proper consistency to sculpt. The artist then places the piece on a wooden stick and begins sculpting the figure using fingers, one-bladed scissors, and tweezers. The artist must work quickly: there is approximately a
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