Amezaiku, a candy-making technique that calls for sculpting molten sugar syrup, nearly went extinct. Now, it’s seeing new life among a dedicated group of Tokyo craftsmen.
LIGAYA MISHAN, NY Times: Dining & Wine
Fri, 08/17/2018 - 2:00am
Amezaiku, a candy-making technique that calls for sculpting molten sugar syrup, nearly went extinct. Now, it’s seeing new life among a dedicated group of Tokyo craftsmen.