4/1/2024 0 Comments Japanese candy![]() ![]() At home, Japanese children dig it from the jar with chopsticks, which they twirl to create a corn-syrup-sweet gob for licking. It’s often found at street fairs, trapped between rice crackers or as a glossy coat around apricots. The syrup, known as mizuame - “water candy” - is traditionally made from glutinous rice broken down into sugar by malt. ![]() There’s no time to cry out from the moment it touches the skin, you have about five minutes to pull and squeeze the hot ball, impale it on a stick and sculpt it - into a panda, a crane, a rhinoceros beetle - with nothing but singed fingers and tiny scissors for making swift cuts as the syrup congeals. Molten syrup, heated to a scalding 176 degrees Fahrenheit, is scooped up with bare hands. Any apprentice in the centuries-old Japanese confectionery art of amezaiku must accept this as the price of beauty. ![]()
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