With a history dating back over 1,000 years, amezaiku was brought over to Japan from China and gained popularity when mizuame — water candy — was first introduced in large quantities. Initial forms were made with the colors red and white, then served as offerings to shrines such as To-ji Temple in Kyoto.  Each morning, the craftsmen would make a fire, boil the starch syrup then knead, blow and shape their creations in the same manner as glass blowing. With this practice disappearing, artists like Shinri Tezuka are keeping the tradition alive.

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H/T Colossal