Candy by Japanese people with skilled hands. This is manufactured by melting sugar, molding it and once it expands, cutting it using scissors. It’s very different from Western candy figures because in Japan it was developed as work done outdoors so it’s a simple and concise job.
A splendid reproduction made with lively curves!
It’s sold like this
This was created Western-style using Japanese techniques
Bekkoame (Tortoiseshell Candy)
As the name implies, it was named tortoiseshell candy because it resembles a turtle’s shell. This candy is yellow and transparent, and though the standard candy is flat, lately there are craftsmen that use it to make amezaiku, too.
A typical bekkoame candy. The warm transparency is wonderful.
They make and sell it right before your eyes!
To be able to do this is true art
Anzuame (Apricot Candy)
Anzuame is the technique of spearing fruit on a wooden chopstick and combining it with starch syrup. It’s not just apricot, but they also use fruit like Japanese plums and pineapple. Though they’re sold in food carts, in order to keep the starch syrup fro melting, they’re placed on top of blocks of ice. After you buy it, you can mix it with fruit juices (including canned juices) and eat it. Lately there have been shops that decorate them with things like chocolate chips.
They await your purchase atop ice!
There are also shops that place it on top of wafers.
If you win the game, you can get multiple sticks.
Karameyaki comes from the root word for “sweets” in Portguese, “caramelo.” Though it changes from place to place, the standard is said to be caramel and wafers. It’s a cheap sweet with a diameter of about 10 cm, so it’s thought to be a slightly bigger macaron.