The Art of Plastic Food

Plastic sushi, soba, udon and pork cutlets outside of Japanese restaurants is ubiquitous. So much so I don’t even notice it anymore.

I was once told that it came about after world war two when Japan was occupied by allied forces, who didn’t speak Japanese, and needed some help ordering.  Plastic food representing each dish on offer was an easy, visual solution.  Not sure if that is true, but it makes sense.  The narrator in this video says plastic food really took off in the 1950’s so doesn’t seem totally far-fetched.

You have to love the Japanese dedication to craftsmanship.  It’s amazing that most of this work is done by hand and treated as an art form instead of some mass-produced necessity.

Thanks to my friend Michael for tipping me off about this video.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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2 Responses to The Art of Plastic Food

  1. Here’s another story on sampuru.

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