There are two courses of food sample making: making tendon (2,800 yen) on Tuesdays and Wednesdays, and making tempura and lettuce (2,000 yen) from Thursdays to Sundays. Each session takes about 60 minutes, and there are three times each day: from 11:00 a.m., from 1:30 p.m., and from 3:00 p.m. Reservations are required by the day before. This plan is followed by a 30-minute museum tour, which takes about 90 minutes in total.
Since it is summer vacation, this experience plan seems to be popular among children, but you may also want to go with friends or incorporate it into your date plan.
Food samples have a long history and were born in Japan at the end of the Taisho period (1912-1926). Since then, food samples have become an item that has contributed to Japan's rich food culture, and even today, the high level of manufacturing skills is still being passed down among craftspeople.
At the original food sample shop, food samples handmade by artisans and goods such as straps are sold. There is also a "Sanprun" set that includes materials for making your own handmade food samples, such as spaghetti with the impressive "floating fork in the air.
This summer, how about making delicious-looking samples while thinking about Japanese food culture? If you have a lot of them lined up at home... perhaps you will be "satisfied just by looking at them" and it may even help you lose weight.