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“Looks Delicious!” features replicas made by the Iwasaki Group, the first company dedicated to the production of these fake foods which remains today the largest producer in Japan. (The company needs to make on average one replica every 40 minutes in order to keep the business viable, according to Wright.) Its founder, Takizo Iwasaki, wasreportedly inspiredto create wax models of food from a childhood memory of seeing candlewax fall into a puddle and form into the shape of a flower.

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However the origin story of food replicas more broadly is a “mess,” according to Nathan Hopson, a professor of Japanese at the University of Bergen who has studied the subject in-depth. Hopson told 【 - Free Capital Allocation Plans 】 in a video call that there are a myriad of theories as to how the replicas came to be introduced in Japanese culture.

One popular explanation,according to Japan House, is that they were made to familiarize Western dishes to a “curious yet cautious” Japanese public who otherwise wouldn’t know what to expect if they made an order. Among the swaths of traditional Japanese food, the exhibit also features strikingly realistic renderings of bacon, eggs and grilled cheese.

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It wasn’t easy to choose just one dish per prefecture for Wright’s team, who started by consulting a list created by Japan’s Ministry of Agriculture and Fisheries, before also reaching out to people from the regions. “You start to discover that a lot of people have a lot of opinions on this,” Wright said.

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Creating the impression of realistic liquids is one of the most difficult techniques to master in replica-making. Done right, the result is bowls of soup and glasses of wine which give the sense that they would spill over the table if mishandled by a curious visitor.

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But the replicas are more than marketing made pleasing to the eye. They serve a practical function, dating back to when they were introduced by Shirokiya, a major department store, in the aftermath of a devastating earthquake on Japan’s main island in 1923.

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“It’s really about this management side, supply-side rationalization that’s very much part of creating a new, modern, capitalist success story,” said Hopson, who added that they really took off in the 1970s, or Japan’s ‘year-zero’ for fast food.

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