When you think of Japan, you might picture cherry blossoms, sushi, or maybe even Godzilla. But there’s a quirky, deliciously deceptive art form that deserves your attention: replica food displays. These hyper-realistic fake foods are everywhere in Japan, from restaurant windows to souvenir shops, and they’re so convincing, you might just try to take a bite (Please don’t. It’s plastic.) Let’s discuss the fascinating, slightly weird, and utterly delightful world of Japan’s replica food culture. Plus, I will share my personal experience creating my own replica food in Asakusa.

Samples of full meals and desserts

WHAT ARE JAPANESE SAMPLE FOOD DISPLAYS?

You find yourself walking down a street in Tokyo, stomach rumbling, when you spot a plate of glistening ramen, a juicy hamburger, or a perfectly crafted parfait in a restaurant window. You’re ready to order… then you realize it’s not real. It’s a replica food display, or shokuhin sampuru (or sampuru which is short for “sample”) in Japanese. These 3D artificial displays are made from materials like wax, resin, or PVC and are intentionally crafted to look exactly like the real deal. From the steam rising off a bowl of udon to the droplets of condensation on a glass of beer, no detail is too small. Japanese sample food art is just as deceptive as it is delicious-looking.

fake (very large) onigiri rice balls are fun to look at

WHY DOES JAPAN LOVE FAKE FOOD?

1. No Language Barrier, No Problem

Japan is a country that thrives on hospitality, but not everyone speaks Japanese. Replica food displays are a universal language. Hungry tourists can simply point at the plastic ramen or tempura set and know exactly what they’re getting. No awkward Google Translate moments required.

2. A Feast for the Eyes

Many of us eat with our eyes first. Japanese restaurants use these fake food displays to entice customers with their most popular dishes. That plastic sushi roll? It’s basically a 3D menu inviting passerby to try.

3. A Tradition of Craftsmanship

Replica food making is an art form that dates back to the 1920s In Japan. Skilled artisans spend hours (or even days) creating these masterpieces. It is a blend of creativity, precision, and possibly a dash of foodie obsession.

FUN FACTS ABOUT REPLICA FOOD

It’s not just for restaurants: fake food isn’t limited to restaurant windows. You can buy mini keychains, magnets, and even earrings shaped like sushi, donuts, or burgers. Because who doesn’t want to sport a tiny tempura shrimp on their bag?

You can make your own Japanese food figures: want to try your hand at crafting fake 3D food models? In cities like Tokyo and Kyoto, there are sampuru making workshops where you can create your own replica dishes. There are a lot more steps and details to watch out for. That plastic omelet won’t flip itself!

It’s a billion-yen industry: replica food is big business in Japan, with companies like Iwasaki Be-I leading the charge. These food dish simulations aren’t cheap — some food displays can cost hundreds of dollars. But hey, these fake food models last forever (unlike real ramen, unfortunately).

food replicas of sweet treats

THE MOST POPULAR SAMPLE FOODS

1. Ramen

The king of Japanese fake food models. Every strand of noodle, every slice of chashu pork, and every sprinkle of green onion is perfectly recreated. It’s almost cruel how good it looks.

2. Sushi

From glistening tuna nigiri to intricately rolled maki, fake sushi dish replicas are a staple. They are so realistic, you might catch yourself dipping them in soy sauce.

3. Desserts

Japanese desserts are a work of art, and their replicas are no exception. Think fluffy cheesecakes, colorful parfaits, and matcha-flavored treats that look too good to eat (and, well, you can’t).

4. Drinks

Even beverages get the fake food treatment. A frosty glass of beer or a frothy latte — complete with foam — will have you reaching for your wallet.

Yakitori food samples can be found on street stalls all over Japan

THE IN-DEPTH HISTORY OF SAMPURU

The origins of shokuhin sampuru can be traced back to the late 19th and early 20th centuries. During this period, Japan was undergoing rapid modernization and Westernization following the Meiji Restoration (1868). As Western-style restaurants began to appear, there was a need to bridge the gap between traditional Japanese dining customs and the new, unfamiliar Western dishes. The first fake food models were simple wax replicas used mainly for educational purposes in home economics classes. These early models were simple and not very realistic. By the 1920s, some restaurants started using these food wax models to display their menu items. However, wax had limitations, it melted easily and didn’t capture the intricate details of food. The modern sampuru industry began to take shape in the 1930s, thanks to the ingenuity of Takizo Iwasaki, often referred to as the "father of sampuru." Takizo Iwasaki is credited with creating the first realistic fake food models. In 1932, Iwasaki, who was working as a schoolteacher, was inspired by a piece of tempura made of wax. He experimented with materials and techniques to create more durable and realistic food replicas.

The shokuhin sampuru industry experienced greater growth in the post-World War II era, thanks to several factors. Japan's rapid economic growth during the 1950s and 1960s led to an increase in the number of restaurants and eateries. Sampuru became an essential tool for attracting customers, especially in urban areas where competition was fierce. As Japan opened up to international tourism, sampuru helped bridge the language barrier. Tourists could simply point to the dish or sweet treat models they wanted, making it easier to order food without needing to speak Japanese. Advances in plastic molding and painting techniques allowed for even more realistic and detailed food simulations. Artists developed specialized skills to replicate the texture, color, and appearance of various dishes.

Creating shokuhin sampuru is a highly specialized craft that requires a combination of artistic skill and technical knowledge. Each sampuru is typically handcrafted by skilled artisans. The process involves molding the plastic into the desired shape, painting it to match the colors of real food, and adding finishing touches to enhance realism. Sampuru artists must replicate a wide range of dishes, from sushi and ramen to desserts and beverages. The level of detail is astonishing! Artists often study real food to accurately capture its texture, sheen, and even the way it sits on a plate. Many restaurants commission custom sampuru to match their specific menu items. This allows for a high degree of personalization and ensures that the models accurately represent the restaurant's offerings.

Sampuru is popular even in cafes and small “mom and pop” restaurants

WHERE TO FIND REPLICA FOOD IN JAPAN

- Kappabashi Street, Tokyo

This is the go-to for fake food. Shop after shop is filled with displays, keychains, and even full-sized fake feasts. It’s a foodie’s dream, minus the calories.

- Replica Food Workshops

As mentioned earlier, you can try making your own replica food in cities like Tokyo and Kyoto. It’s a fun, hands-on way to appreciate the craft.

- Restaurant Windows

Pretty much anywhere in Japan, you’ll find restaurants showcasing their dishes in plastic form. It’s like a food museum, but tastier (in theory).

Ekiben food samples can be found in train stations

CREATE YOUR OWN IN ASAKUSA

Asakusa is the perfect place for replica food fun. Asakusa is a neighborhood steeped in tradition and creativity, making it the ideal spot to try your hand at fake display food making. Asakusa is the heart of craftsmanship! This area has long been a neighborhood for artisans and classical crafts. From handmade fans to intricate wood carvings, the neighborhood is all about creativity and preservation — and Japanese fake food is no exception. Asakusa is one of Tokyo’s most popular tourist destination as it is tourist friendly. There are so many workshops that cater to international visitors. Don’t worry if you don’t speak Japanese as most places offer English instructions. After your workshop, you can stroll through Nakamise Street in Asakusa and admire the real (and fake) food on display. It’s the perfect way to see the artistry behind shokuhin sampuru in action.

Food sample making in Japan is a unique activity for children and adults

WHAT TO EXPECT AT A REPLICA FOOD WORKSHOP

Fake food workshops in Asakusa are hands-on, fun, and surprisingly challenging. Here’s a general step-by-step breakdown of what you’ll do during a shokuhin sampuru making experience:

1. Choose Your Dish

Most workshops let you pick what you want to create. Popular options include sushi, tempura, ramen, and even desserts like parfaits or pancakes.

2. Get Your Materials

You’ll be working with wax or soft PVC, which is heated and molded into the shape of your chosen dish. Don’t worry — it’s safe and easy to handle.

3. Craft Like a Pro

Under the guidance of a skilled instructor, you’ll shape, paint, and assemble your dish. During a fake food display making workshop is where the magic happens! You’ll be amazed at how realistic your creation looks by the end.

4. Take It Home

Once your fake food masterpiece is complete, it’s yours to keep. Whether it’s a tiny tempura keychain or a mini bowl of ramen, Your 3D food or drink model the perfect souvenir to remember your trip.

Japanese Replica Food Making Experience

MY EXPERIENCE: TOKYO FOOD SAMPLE MAKING WORKSHOP

I took a group of 4 adults to the Ganso Shokuhin Sample-Ya Kappabashi branch in Asakusa. At this location, reservations can be made online for groups of 4 adults (at the time, they allowed one observer / non participant which was me). Elementary-aged children must be accompanied by an adult. For larger groups, a phone reservation must be made. At the time I made this reservation, the website and confirmation were all in Japanese. You can try using a language translator. If further assistance is needed, I highly suggest booking through a Japan Specialized tour company or travel agent to avoid miscommunication and worrying about the time differences. Our group chose to make Taiyaki—fish shaped baked dessert—and baked sweet potato (yakimo). Some other options are tempura and lettuce, fruit drinks, and desserts. As the holidays were near, there were also seasonal options such as Christmas parfaits and colorful drinks (which sold out quickly).

The walk to the store was interesting. Our group strolled through Kappabashi “kitchen street” and we were able to see plenty of kitchenware and small eateries. Small shops with piles of utensils, tableware, pots and pans, rice cookers, etc. Very different from the streets of Shinjuku or Shibuya! We came across the replica food store and were in immediate awe of the realistic food/drink displays that can be seen through the store window. The store staff excitedly greeted us in Japanese and in limited English, and herded us to a corner where we watched a brief overview of the workshop. We were then led upstairs and given disposable aprons to wear. We were introduced to the staff that would be guiding us. Our group was led by a very enthusiastic lady who laughed and smiled a lot. As my group had English speakers, they provided a translator who was able to reiterate the main points to the English speakers in my group. You might not get a fluent English speaking translator, but the directions and gestures are easy to understand. The flow was smooth and never awkward. One by one, a person in our group would follow the instructions given, pouring wax into water, mixing, molding, and painting. Then another staff member would guide that person to another area where they would dry and package their sampuru, all while another person in our group was instructed to create their fake food (making good use of our time). The finished replica foods were packaged in paper bags, foil, and takeout boxes much like their realistic counterparts would (a very cute detail). In the end, the staff took a group photo of all of us holding the finished sample foods.

We were led back downstairs where we could browse the store and purchase replica foods of all kinds. I bought a meat magnet and takoyaki and melon pan keychain. The others purchased wagyu and sushi keychains. The samples that can be purchased in the shop were of high quality and most realistic looking sample foods I have seen compared to general souvenir shops. Overall, a very fun and unique experience! My group members were excited to show off their creations.

Fake Tempura and Lettuce is a popular choice at Asakusa Shokuhin Sample-Ya

TIPS FOR YOUR REPLICA FOOD ADVENTURE

Book in Advance: Fake food making workshops can fill up quickly, especially during peak tourist seasons. Make sure to reserve your spot ahead of time. A Japan Specialized tour company can make the booking process easy and seamless.

Wear Comfortable Clothes: You’ll be working with wax and paint, so wear something you don’t mind getting a little messy. Depending on how gentle you are, it is possible to spill on yourself (or someone in your group might accidentally spill on you oops). If you have long nails, you might get wax stuck underneath your fingernails.

Take Photos: Document your sampuru making experience — it is not every day you get to make fake food that looks this real! The replica making workshop I attended actually encouraged photography. For my group, I was the designated photographer so that others can focus on their fake food making experience. In the end, the staff took a few photos of everyone and their work.

Making replica food in a place like Asakusa is a fun activity, as well as a deep dive into a quirky, fascinating aspect of Japanese culture. Participants will gain a newfound appreciation for the artistry behind those fake dishes displayed in restaurant windows, and you’ll walk away with a unique souvenir that’s sure to impress. So,the next time you’re in Asakusa, consider getting hands-on with shokuhin sampuru. Who knows? You might just discover a hidden talent for crafting plastic pancakes.

Are you a foodie looking to enjoy the best or most unique foods in Japan? Check out our Food and Drinks section on our professionally curated blog here.

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