Hubbry Logo
Food modelFood modelMain
Open search
Food model
Community hub
Food model
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Food model
Food model
Food model
View on Wikipedia
from Wikipedia
Model foods in a restaurant window in Japan

Food models, also known as fake foods, food figurines or "food samples" (Japanese: 食品サンプル, romanized: shokuhin sampuru), are scale models or replicas of a food item or dish made from plastic, wax, resin, or a similar inedible material. They are commonly used as mockups in restaurant display windows and shelves in Japan, although other countries like South Korea and China also use such models for similar purposes in restaurants, food booths, and food carts.

Using food models allow food vendors to advertise to consumers a three-dimensional image of their products, while avoiding the need to put real food on display unattended for prolonged periods of time, which may become contaminated or spoiled or attract insects.

Use by Japanese restaurants

[edit]
Model food dishes in a restaurant in Japan
Person looking at a model menu
Old food models in front of a Sushi shop in Tokyo

In Japan, shokuhin sampuru (食品サンプル), taken from the English "sample", are widespread. In the late Edo period, in the 1800s, food sellers displayed a plate of real food each day in lieu of a written menu.[1] During the early Shōwa period, in the late 1920s, Japanese artisans and candle makers developed food models that made it easy for patrons to order without the use of menus, which were not common in Japan at that time.[2] Paraffin was used to create these until the mid-1980s, but because its colors faded when exposed to heat or sunlight, manufacturers later switched to polyvinyl chloride, which is "nearly eternal".[3]

The plastic models are mostly handmade from polyvinyl chloride and sculpted to look like the actual dishes.[4] The models can be custom-tailored to individual restaurants and even common items such as ramen can be modified to match each establishment's food or regional differences.[5][1] During the molding process, the imitation ingredients are often chopped up and combined in a manner similar to actual cooking.

Many restaurants in Japan use replicas to display their popular dishes in their windows and attract customers. The plastic food manufacturers fiercely guard their trade secrets as business is lucrative; the plastic food industry in Japan, by conservative estimates, has revenues of billions of yen per year.[6] A single restaurant may order a complete menu of plastic items costing over a million yen (equivalent to about 7,900 Euros or US$ 9,600). The plastic replicas are much more expensive than the food they imitate, but can last indefinitely. For this reason, many companies that manufacture fake food have stagnant or declining profits.[7] Because some individual pieces can be very expensive, sometimes restaurants rent the pieces instead of buying them outright.[1] They are also sold to the general public in some retail stores in Tokyo's "Kitchen Town" restaurant supply district.[1]

The craftsmanship has been raised to an art form. Japanese plastic food models by the Maizuru Company were exhibited at London's Victoria and Albert Museum in 1980.[5] In 2025, another exhibition featuring shokuhin sampuru in London at the Japan House was visited by over 200,000 people.[8]

Regular competitions are held in making fake food dishes out of plastic and other materials.

Other uses

[edit]
A fake apple (right), used as a household decoration, compared to a real apple (left)
Clay models of fruits and vegetables

Fake and replica foods are used in many ways, such as props for backgrounds in movies, television shows, theatrical plays, television commercials, print ads, and trade shows. Food models are also used to display lifelike replicas of real foods for restaurants, grocery chains, museums, banquet halls, casino buffets, cruise ships, and in many other instances in which real foods cannot be displayed. For instance, the American company Fake Foods began when fast food restaurants Wendy's needed artificial kale for their salad bar display.[9]

In the 2010s, models of foods and dishes were also used for nutrition education and consumer research.[10][11][12]

In North America, fake food is often used for retail displays. Furniture retailers use it in showrooms (such as a bowl of fake apples) to give their furniture settings a lived-in look.

Sometimes at weddings, the bride and groom opt to have an elaborately decorated dummy wedding cake for show while everyone is served slices of sheet cake.

Manufacturing process

[edit]
Battering model tempura
Wax models of kabocha and shrimp
Wax items to be breaded
Person pouring a viscous yellow liquid into water
Pouring artificial batter into water
Artificial shrimp being attached to artificial batter
Attaching shrimp model to batter
Fake tempura, now battered
Finished pieces

Modern manufacturing technologies and high quality plastic materials provide realistic-looking fake food replicas, but approximately 95% of all fake food is still handcrafted.[citation needed] Artisans and highly trained craftsmen make realistic fake food, often painting them by hand to create a realistic look and feel.[13]

When fake food is made using a mold, the mold is created by dipping real food into silicone. A liquid plastic, typically polyvinyl chloride, is chosen in a color that matches the food, before being poured into the mold and heated in an oven until it solidifies.[2] (When a food sample is not available or would disintegrate or melt in the mold during casting, a clay model of the food must instead be sculpted.) After setting for ten to thirty minutes, any excess vinyl buildup is trimmed off, and the replica is painted either by hand or airbrush. If the food comprises several parts, such as a hamburger or sushi roll, the item is assembled from separate vinyl pieces.[3]

While some large-scale fake food manufacturing companies exist, others are small shops with a single proprietor. Fake food items can be found and purchased in Kappabashi-dori, the food supply street in Tokyo and also at Doguyasuji located in Namba, Osaka. Factories can be found in Gujō, Gifu. Iwasaki Be-I is the biggest plastic food manufacturer in Japan, founded by Takizo Iwasaki in 1932. Maiduru is another old and large manufacturer.

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Food model

View on Grokipedia
from Grokipedia
A food model, known as shokuhin sampuru in Japanese, is a hyper-realistic, life-sized of a item or dish, typically constructed from materials like (PVC) resin, wax, or to mimic the appearance, texture, and sometimes even the translucency of real . These models serve primarily as visual aids in restaurant windows and menus across , allowing potential customers to preview dishes without the perishability or issues of actual . Originating as a promotional tool in the early , shokuhin sampuru have evolved into a multi-billion-yen industry (approximately $90 million USD as of 2019) that preserves and showcases 's diverse regional culinary traditions. Shokuhin sampuru trace their modern origins to 1923 and are produced by specialized companies, with the Iwasaki Group dominating the market at approximately 70% domestic share as of recent reports. Production is centered in areas like Tokyo's Kappabashi district, known as "Kitchen Town." These models function as advertisements and cultural artifacts, archiving food trends. Beyond restaurants, simplified food models are used worldwide in educational contexts for nutrition teaching. Internationally, shokuhin sampuru have influenced displays in and and featured in exhibitions, including the 2023 "Looks Delicious!" show at with 47 replicas for Japan's 47 prefectures, and a 2025 iteration at . They evoke sensory appeal and cultural identity, though limited to visual elements.

History

Early Developments

In Japan's during the 1800s, eateries commonly displayed actual food items outside their establishments to entice passersby and illustrate menu offerings, a practice that often resulted in spoilage and waste due to exposure to the elements. As underwent rapid modernization in the late 19th and early 20th centuries, particularly following the , department stores began introducing Western-style dining to urban consumers unfamiliar with foreign cuisines. This led to the emergence of wax-based food replicas in the and , notably at establishments like in , where they served to visually demonstrate exotic dishes such as steaks and salads without the perishability of real ingredients. During the early period in the late , advancements in materials saw the adoption of for these models, pioneered by artisans including makers who leveraged their expertise in molding to produce more durable and realistic non-perishable displays for restaurants and stores. These replicas addressed the limitations of earlier wax versions, which were prone to melting in Japan's humid climate, and quickly gained popularity for their ability to mimic textures and colors effectively. A pivotal milestone occurred in 1932 when Takizō Iwasaki, inspired by wax techniques, developed his first food replica model—an omuraisu (omelet rice)—using wax that offered greater detail compared to earlier versions.

Modern Innovations

Following , the production of food models experienced a significant resurgence in Japan during the and 1960s, driven by the need to assist and international visitors in navigating restaurant menus amid language barriers and the reconstruction era's economic recovery. This period marked a pivotal shift from fragile wax-based replicas to more durable materials, with (PVC) and vinyl becoming widely adopted for their affordability, realism, and resistance to melting under display conditions. Liquid PVC could be poured into molds or hand-shaped and painted, enabling hyper-realistic representations that supported the diversification of Japanese menus incorporating Western influences. Specialized production centers emerged to meet growing demand, establishing as a global leader in precision food replicas. In Prefecture's Gujō Hachiman, the town solidified its role as a hub for high-precision manufacturing, producing over half of Japan's food models through workshops like those of Iwasaki Mokei, which opened a dedicated factory there in 1955. Meanwhile, Tokyo's district developed into a renowned center, featuring numerous stores specializing in plastic and wax food samples alongside , attracting professionals and creators to refine display techniques for urban eateries. Key innovations came from companies like Iwasaki Mokei, founded by the family of Takizō Iwasaki—who pioneered commercial food replicas in 1932—and based in Gujō Hachiman. The firm advanced textural simulations, such as using melted PVC piped through syringes to mimic icing or bubbling liquids, and layering hand-painted elements with real spices to replicate the glossy drip of melting cheese, enhancing the visual allure of complex dishes. These techniques, combined with molds and airbrushing, allowed for customizable, durable models that captured subtle details like steam or gloss. The and saw an economic boom in the food model industry, fueled by Japan's rapid sector expansion during its postwar prosperity. As izakayas and shops proliferated to serve a burgeoning , realistic models became a standard tool, boosting customer confidence in ordering and contributing to the industry's growth into a multimillion-dollar enterprise with firms like Iwasaki holding a dominant 70% domestic market share.

Uses

Restaurant Displays

In Japan, food models known as shokuhin sampuru function as lifelike replicas placed in display windows of restaurants to visually depict menu items, facilitating accurate ordering for customers who may be illiterate, unfamiliar with the language, or foreign visitors. These hyper-realistic models act as a three-dimensional menu, bridging communication gaps and enticing passersby with precise representations of portion sizes and dish compositions. Such displays are particularly prevalent in casual dining establishments like bars, shops, and izakayas, where a complete set replicating an entire menu can exceed 1 million yen in cost, equivalent to approximately $6,400 as of November 2025. The advantages of using these models over real food include elimination of spoilage risks, simplified hygiene maintenance without or pest concerns, and constant 24/7 visibility to attract customers at any time. Similar replica displays are employed in and , especially for vendors showcasing items like noodles and grilled skewers. Notable examples include intricately crafted sets with glossy fish slices and bowls featuring simulated steam rising from the batter, achieved through techniques that replicate textures, sheen, and even vapor effects to heighten visual appeal. These detailed replicas not only aid in menu navigation but also stimulate customer appetite, contributing to increased foot traffic and sales for the establishments. The hyper-realism is supported by specialized manufacturing processes using materials like PVC and to capture the "most delicious moment" of each dish.

Educational and Miscellaneous Applications

In nutritional , scaled food models facilitate about portion sizes, caloric content, and balanced meals in settings such as schools, hospitals, and diet clinics. These replicas allow educators and healthcare professionals to demonstrate dietary guidelines tangibly, helping individuals visualize and internalize concepts like appropriate serving sizes for proteins, , and grains. In , such models are integrated into hospital nutrition counseling programs, where patients interact with them to understand the impact of cooking methods on intake, such as comparing grilled versus fried options. Particularly in , food models support prevention initiatives by visually illustrating healthier food choices and portion control, aligning with national efforts like Shokuiku (food and ) to promote lifelong healthy eating habits. For instance, models replace traditional price tags in displays with nutritional information, enabling patients to handle items like butter pats or portions to grasp caloric differences and make informed decisions. This hands-on approach enhances memory retention through sensory engagement, contributing to programs aimed at managing conditions like and preventing weight-related issues. Beyond education, food models serve as props in media and entertainment, appearing in films, television shows, and theatrical productions to represent dishes realistically without spoilage concerns. In Japanese anime and TV scenes depicting meals, these durable replicas ensure consistent visuals during long shoots, while exhibitions showcase innovative designs like the "earthquake-proof" burger—a towering stack engineered for stability in seismic simulations or display durability. Such examples highlight their role in creative and public demonstrations. Other applications include decorative and practical uses, such as novelty souvenirs like keychains shaped as dumplings or , popular among tourists for their hyper-realistic appeal. In retail showrooms for , models pair with utensils to illustrate usage and presentation, as seen in supermarket displays of pastries or salads. For medical training, replicas simulate meals to aid in patient counseling, including texture-modified options for conditions like , where professionals use them to explain safe swallowing practices. Additionally, small-scale versions function as wedding cake toppers, adding thematic food motifs to celebrations without perishability issues. As of 2025, emerging uses emphasize interactive exhibits, where visitors engage in hands-on workshops to replicas, as featured in the "Looks Delicious!" display at Japan House Los Angeles, fostering appreciation for the . These developments extend food models' utility in educational outreach at events like , showcasing them alongside global innovations.

Manufacturing

Materials

The primary material used in modern food models, known as shokuhin sampuru in , is (PVC), valued for its high moldability, durability, and capacity to retain paint and intricate textures that mimic real food appearances. Non-toxic grades of PVC are specifically selected to simulate safe food-contact scenarios, ensuring the models remain hygienic for display purposes in restaurants and educational settings. This synthetic polymer allows artisans to create hyper-realistic replicas that withstand handling and environmental exposure without degrading. Historically, food models relied on and paraffin starting in the , which enabled basic shaping and coloring but proved susceptible to melting and fading under heat or sunlight. By the post-1950s era, the industry transitioned to , including PVC, to enhance weather resistance and longevity, marking a shift from fragile organic materials to robust plastics that could endure outdoor displays. This evolution improved the practicality of models for commercial use, reducing needs while preserving visual appeal. To achieve varied textures and finishes, additives such as are incorporated for glossy effects, like the shine on simulated sauces, while urethane provides soft, pliable qualities suitable for elements like grains or broths, as seen in replicas. Acrylic paints are applied via airbrushes and brushes for precise coloring, enhancing the lifelike quality without altering the base material's integrity. PVC for these models is primarily sourced from feedstocks, with Japanese manufacturers prioritizing formulations enhanced for UV resistance to prevent color fading in sunlit displays. Companies like & Co. develop specialized PVC solutions and urethane compounds tailored for the food model industry, ensuring compliance with standards.

Production Techniques

The production of food models, known as shokuhin sampuru in , remains predominantly handmade, with approximately 95% of all replicas crafted manually by skilled artisans as of 2025. This labor-intensive approach ensures unparalleled realism, particularly for complex items such as multi-tiered dishes, which can take artisans 1-3 days to complete due to the intricate assembly and detailing required. While is occasionally used for basic shapes like simple fruits or breads, the majority of production relies on traditional handcrafting techniques centered in , where artisans specialize in precision work to replicate textures and appearances that mimic real . The core process begins with mold creation, often using real food items—for instance, pressing actual pieces into soft clay or dipping ingredients like in liquid silicone to capture fine details such as surface patterns or shapes. For more fragile elements, hand-sculpted clay models serve as the basis for the mold. Liquid (PVC), a durable that enables the lifelike translucency and flexibility seen in modern replicas, is then poured into these molds, allowed to cure for 10-30 minutes, and carefully demolded once solidified, with excess material trimmed away. This PVC-based method, adopted since the , replaced earlier techniques and allows models to withstand display conditions without degrading. Detailing follows demolding, where artisans hand-sculpt imperfections to enhance authenticity, such as using to form individual noodle strands or injecting air into liquid simulations to create realistic bubble effects in soups and beverages. Multi-layer is applied afterward, building depth with airbrushes, stencils, and fine brushes to replicate colors, gloss, and even subtle gradients like the sheen on broth or the ripeness of fruits. These steps demand generational expertise, often passed down in workshops, to achieve the hyper-realistic finish that fools the eye. Quality control emphasizes visual fidelity, with finished models tested under various lighting conditions to verify realism and color accuracy before delivery. Gifu-based artisans, producing over 50% of Japan's sampuru, limit to preliminary stages, preserving the handmade precision that distinguishes these replicas from mass-produced alternatives.

Cultural and Economic Impact

Role in Japanese Society

Food models, known as shokuhin sampuru in , embody the cultural principle of omotenashi, or heartfelt hospitality, by providing diners with a visual assurance of the quality and presentation they can expect from a meal. These replicas visually promise an aesthetically pleasing dining experience, aligning with 's deep-rooted emphasis on beauty and precision in everyday rituals, including , where the arrangement and appearance of are as important as its taste. In social contexts, sampuru facilitate menu navigation for diverse patrons, particularly international tourists facing language barriers, by offering an intuitive, hyper-realistic preview of dishes that bridges cultural gaps and enhances in restaurants. Their presence extends into broader , appearing on everyday items like keychains and phone cases, which integrate them into popular merchandise and reinforce their status as icons of Japanese ingenuity. Manufacturing hubs like Kappabashi in exemplify this integration, serving as key sites for crafting and showcasing these models. Ubiquitous in urban landscapes, sampuru adorn restaurant windows across Japan's cities, shaping consumer behavior by guiding selections through vivid displays that encourage deliberate choices and promote mindful dining practices. This visual strategy also contributes to reduced food waste, as replicas replace perishable real food in showcases, allowing establishments to maintain appealing presentations without daily discards.

Global Influence and Industry

The Japanese food replica industry represents a significant , valued at several billion yen annually, with the Iwasaki Group—comprising Iwasaki Co., Iwasaki Mokei Co., and Takizo Iwasaki Relief Seizo Co.—accounting for approximately 70% of the domestic market share and generating over ¥5 billion in sales as of 2017, though recent shifts toward and souvenirs have helped offset declines in restaurant demand. Smaller workshops in , particularly in Gujo Hachiman, play a key role as production hubs, supplying a substantial portion of replicas nationwide and supporting exports to and . Global adoption of food replicas has expanded beyond , becoming widespread in where they are commonly used in displays to standardize presentation and attract customers. In , the practice is prevalent in fast-casual restaurant chains, reflecting a growing market for realistic displays influenced by Japanese techniques. In the West, food replicas are emerging in pop-up exhibits and theme parks, such as the commissioned models featured in Universal Studios attractions and temporary installations at cultural venues. Market trends highlight a surge in tourism-driven sales, with souvenirs gaining popularity at international exhibitions like the "Looks Delicious! Exploring 's Food Replica Culture" at , which ran from October 2024 to February 2025 and showcased hyper-realistic models to global audiences. A similar opened at on September 18, 2025, running until January 2026. Challenges include competition from emerging technologies like , which offers customizable alternatives, and increasing scrutiny on plastic use due to environmental concerns. Looking ahead, hybrid digital-physical models—integrating with traditional crafting—and sustainable, non-toxic materials such as are gaining traction internationally, promoting eco-friendlier production while maintaining realism.

References

  1. https://www.japanhouselondon.uk/read-and-watch/the-hyper-real-artistry-of-japans-food-replicas/
  2. https://www.nytimes.com/interactive/2022/04/20/magazine/tokyo-replica-food.html
  3. https://alljapantours.com/japan/culture/arts-&-entertainment/SHOKUHIN-SAMPURU-JAPANS-FAKE-FOOD-DISPLAYS/
  4. https://www.japanhousela.com/exhibitions/looks-delicious-exploring-sampuru-japanese-fake-food-replica-culture-iwasaki-mokei/
  5. https://bokksu.com/blogs/news/feast-for-the-eyes-the-world-of-japan-s-realistic-fake-foods
  6. https://apollo-magazine.com/shokuhin-sampuru-japanese-food-replicas/
  7. https://www.japanhousela.com/articles/tasting-with-eyes-japanese-edible-illusions-history-sampuru-window-display-iwasaki-mokei/
  8. https://artsandculture.google.com/story/a-history-of-food-replicas-kyoto-women-s-university/6gVBGG3DDk3WJg?hl=en
  9. https://thekidshouldseethis.com/post/sampuru-japan-shigeharu-takeuchi-fake-food-video
  10. https://clotheshorsepodcast.com/episode-218-clotheshorse-in-japan-fake-food-shokuhin-sampuru-parfaits-and-pudding/
  11. https://www.japanhouselondon.uk/read-and-watch/the-art-of-the-food-replica-conjouring-flavour-from-memory/
  12. https://www.smithsonianmag.com/travel/meet-makers-plastic-food-180959989/
  13. https://www.anaexperienceclass.com/the-story-behind-plastic-foods-in-japan/
  14. https://www.japan-guide.com/e/e5933.html
  15. https://iwasakimokei.com/en/about/
  16. https://www.japan-guide.com/e/e3020.html
  17. https://oishya.com/journal/a-taste-of-illusion-exploring-shokuhin-sampuru-japans-craft-of-creating-lifelike-fake-foods/
  18. https://www.byfood.com/blog/japanese-fake-food-displays-p-710
  19. https://laist.com/news/food/new-exhibit-explores-japan-hyper-realistic-food-replica-culture
  20. https://tradingeconomics.com/japan/currency
  21. https://kokorocares.com/blogs/blog/shokuhin-sampuru-japans-world-of-model-food
  22. https://www.researchgate.net/publication/346215353_The_Power_of_Fake_Food_Plastic_Food_Models_as_Tastemakers_in_South_Korea
  23. https://engoo.com/app/daily-news/article/good-enough-to-eat-the-history-of-japanese-food-models/dEfUNEDOEe6w7g_Ts2WhIg
  24. https://www.latimes.com/archives/la-xpm-1985-03-29-fi-20550-story.html
  25. https://www.dezeen.com/2024/10/02/japanese-food-replica-exhibition-japan-house-london/
  26. https://www.universalmedicalinc.com/all-products/education/anatomical-models/food-replicas.html
  27. https://japanhousesp.com.br/en/exhibition/expo-2025-osaka-kansai-japao/
  28. https://www.theinvisibletourist.com/make-fake-japanese-food-sampuru/
  29. https://www.tokyoweekender.com/art_and_culture/the-unique-history-of-japanese-plastic-food-samples/
  30. https://www.kbjapan.co.jp/eng/business/kobasol
  31. https://www.cbsnews.com/pictures/culinary-art-japans-fascinating-plastic-food/
  32. https://www.ganso-sample.com/en/about/process/
  33. https://at-machining.com/uv-resistant-plastics/
  34. https://blog.fromjapan.co.jp/en/japanese-culture/the-japanese-fake-food-display-an-inedible-culinary-art-form.html
  35. https://www.japanhouselondon.uk/whats-on/looks-delicious-exploring-japans-food-replica-culture/
  36. https://foodwastestories.com/2025/01/14/japan-house-exhibition-on-food-replicas/
  37. https://www.economist.com/business/2017/06/08/how-sham-food-became-big-business-in-japan
  38. https://newsinfo.inquirer.net/2006756/japans-food-replicas-a-hit-among-tourists
  39. https://journal.media-culture.org.au/index.php/mcjournal/article/view/778
  40. https://www.theguardian.com/artanddesign/2024/oct/01/looks-delicious-mind-boggling-banquet-replica-japanese-food-japan-house
  41. https://nippondom.com/product-info/materials/
Add your contribution
Related Hubs
User Avatar
No comments yet.