A trend from Japan
You may remember that video about the hamsters who went on a date on the eve of February 14th. Then you will definitely remember their tiny pizza, which, by the way, was completely edible. Then in a number of other videos went miniature burritos, hamburgers, scrambled eggs, and shrimp. All – delicious, like real food, but not bigger than your fingernail. This is how the trend for miniature edible food was born. And to us, people who consider ordinary scrambled eggs a feat, a tiny frying pan over a candle and delicious scrambled eggs for the cute inspire not only admiration but also delight and delight.
Like anything unusual and strange at first glance, the trend for mini-food originated in Japan. There, these special chefs began to start up miniature dishes (clearly borrowed from disgruntled daughters from dollhouses), invent kitchens of their own design. The love of tiny edible food began to take over the world. At the moment, in every country there is at least a couple of such enthusiasts, fans of “Mini food” have their own website, training lessons, and a book.
The condition in such cooking is one: the food must look like real, just a smaller scale, and at the same time remain edible, if not even tasty. In all of these instructional videos, ordinary people cook food for the gnomes using everything miniature plus a stove that runs on a candle flame. They boil water, fry eggs, roll rolls, and salt tiny shrimp. I just admire these people for their skill: they make such food that is difficult to make even with a regular spoon. And they, armed with forks the size of a toothpick, do.
For those interested, we propose to look at the numerous “Tiny food tutorials”, which touch with their thoughtfulness and number of details. Whoever came up with this fun is the creative hero this week. It’s worth seeing!
Tiny Kitchen is a subsidiary blog of Tastemade with simple (and not so) video recipes. These are also recipes and videos of how they are embodied in the kitchen into real dishes – only they are not designed to satisfy hunger, because they are too small. The authors seem to be playing a toy kitchen – but with real food and a working stove.
The miniature is observed inside and out: five noddles are cooked in a tiny saucepan, a quail egg is taken out of the doll’s refrigerator with two fingers, and ready-made meals are served, of course, on tiny plates with appropriate glasses, knives, and forks. Even if you don’t like or know how to cook, you will surely enjoy the sight of this adorable tiny food.
Based in Nashville, Rachel Growden makes your favorite foods on the toy scale. There are pizza, little corn dogs, and cherry pies.
“The scene with Halloween treats is definitely one of my favorites out of what I’ve made so far,” she noted in an interview mentioning pumpkin and ghost cookies, black and orange cupcakes, and a little sack of candies she made for the scene. “I found that scenes with many details look best,” Growden said and was right – it is incredible to find all those tiny variations in her finished works.
Check out Rachel’s Instagram and make sure to show some love.