Edible Bonsai美到捨不得吃！餅乾藝術看了讓人傻眼

平井理沙是何方神聖？之前我也不了。不過NPR專文報導，這位年輕的藝術家所以說不定日後還會更紅。把餅乾當成畫布，我覺得這女生很有生意頭腦，將來賣畫不成，光是開店賣這種卡哇以餅乾，應該就會賺大錢啦。

目前在世界各地藝廊展示作品的她，打算朝點心學院進軍，這麼美的藝術作品(Icing cookies 糖霜餅乾)，誰捨得吃咧。十二年前我的朋友去日本，買了一盒小熊家族巧克力，實在是做工太精細，搞到我捨不得吃。（盒子打開就是爸爸熊、媽媽熊跟弟弟妹妹熊各一隻）我想了好久，就是咬不下口，所以一直放在冰箱裡面，至今都十幾年了，這樣下去，可能巧克力將來得拿來陪葬吧。

平井理沙使用的素材，跟一般烘焙師傅一樣，不外乎就是麵粉、蛋白跟色素糖霜。餅乾口味有時候有可可粉跟抹茶。我覺得她的調色技巧非常好，擠花的功力也一流。平井理沙的作品讓我想到我在密西根念大學書的時候，設計學院裡有一個金工系的研究生，設計出了我看過（應該是世界上最美麗的戒指），她以各色的透明甘油皂 glycerin soaps取代寶石，展覽的時候我看到下巴掉下來。因為那些肥皂經過切割，變得異常美麗。

在網路上找到類似概念的肥皂戒指。
不過我同學當年設計出來的款式則更為繁複驚人。

我記得當時他的一個戒指要賣三百多塊錢美金，也接受訂製。我當時那麼窮，只好望戒興嘆。那戒指上的寶時色澤瑰麗，且都比一般的戒指寶石來得大很多。戴在手指上戲劇效果十足。你可別以為肥皂寶石戒指沒啥了不起，據我所知，這位設計師開展覽，所有現場的展出物都馬上被搶購一空，可見喜歡的人還是很多。

雕花非常精緻的，素材就是甘油肥皂。

肥皂跟木頭的組合非常有意思。有些甘油皂顏色非常清透。

創意其實是我們最大的資產，這邊岔題講到了肥皂戒指，
但是下面這邊其實要說的糖霜餅乾。

                                            言歸正傳了，以下為糖霜餅乾藝術的報導。

                             不一樣的盆栽秀。上圖是平井理沙的各式盆栽作品。

Edible Bonsai: East Meets West On These Cookie Canvases

美哉！餅乾盆栽

喜歡這類食物藝術文章的同學，不妨點選去年我報導過的便當藝術。一定不會後悔。便當藝術真的超神，連莫札特的肖像都能弄得出來，對於創作者只有佩服兩字。上圖的壽喜燒全部都是餅乾做成（包括筷子）作者說，這些餅乾都能吃。不過展出時間過久的餅乾，因為不新鮮，所以就不建議進貢五臟廟了。可食的這個英文字，我經常聽到人說eatable，
乍聽之下好像覺得蠻有道理的，不過其實正確的字應該是edible才對。

做過餅乾的人都知道，糖霜的控制極不容易，
調色也是一門學問啊。

這些照片是我去畫廊下載來的，作者的糖霜雕工非常精緻。

綠色的糖霜草看起來好可口喔。

盆栽的設計是平井理沙的強項。細節的地方一點都不馬虎。據說餅乾的味道真的也挺讚的。

盆栽再來一盆。實物大小超過手掌。

富士山的設計非常典雅。

平井理沙最著名的壽司桌設計。醬油碟子裡的醬油芥末醬都栩栩如生。這些餅乾其實可以保存蠻久的。

照片放大了之後可以看見細部的處理。這些糖霜有些是用層層堆疊的方式設計出來的，
所以非常費時間，顏色也要自己去調出來。

人偶身上穿的服裝，花卉圖案都是立體雕飾，我相信置作過程失敗率可能很高，因為無法一次到位，
但只要一個環節出錯，就得重來一次。我看過糖霜餅乾的製作過程，
都得用一支針筆慢慢勾圖，而且是液態創作，難度非常高。

展覽現場有提供限量的餅乾，可以買回去當紀念品。類似的梅花圖案製做起來容易多了。

From NPR （這篇專題報導沒有聲音檔）

Risa Hirai's平井理沙 bonsai cookies are made from sugar, flour, butter and egg. They're completely edible可食的 as long as they haven't been on display for too long.

Photos Courtesy of Galerie Tokyo Humanité

by Lydia Zuraw

Risa Hirai is a Japanese artist who paints detailed images of bonsai trees and Japanese meals. But instead of using paint on a canvas, she works with icing糖霜 on a cookie.

The 23-year-old is a senior at Tama Art University in Tokyo多摩美術大學 whose mouthwatering令人垂涎三尺的 works will be exhibited at Gallery Tokyo Humanite all this week. Assistant director Maie Tsukuda tells The Salt it's the gallery's first cookie exhibit and notes that it's not an ordinary medium 這邊指的是創作素材for artists.

"I started making these cookies as presents to my friends," Hirai told The Salt via email (Tsukuda helped translate). "I had painted in oils until then, but I became so into making cookies and began to think that this could be a form of expression as art."

Hirai paints various things like animals, flowers and jewelry, but because she's primarily interested in juxtaposing並列 traditional Japanese motifs主題 against cookies, a very Western canvas, her works often feature bonsai, sushi, Daruma dolls 日本達摩娃娃 and a one-pot meal單鍋燒 called sukiyaki壽喜燒.

But are they truly edible?

"I often eat them," Hirai says. "Those exhibited for a while cannot be eaten, so I keep them displayed. But I eat other cookies with friends or give them to someone as a gift."

Her canvases are usually vanilla-flavored香草口味, but she sometimes mixes things up with a cocoa可可粉, green tea or cinnamon肉桂 base. After making the dough餅乾麵糰, she cuts it into the appropriate shapes (something a little more abstract than a gingerbread man薑餅人) and bakes. Her icing is purely sugar, egg whites and food coloring食用色素, and like any other icing decorator, her tools are pastry bags烘焙用的擠花袋 with variously shaped tips不同形狀的擠花頭.

When she graduates from Tama, Hirai is off to confectionery school點心學校, so she can further explore the possibilities of the medium. She isn't sure what she'll do after that — sell her cookies, decorate for special occasions, or put on more exhibitions — but she hopes people will be able to enjoy her work with more senses than just sight.

"I really want audiences to enjoy my works," Hirai says. "By using senses of smell and taste, I hope my works become memorable."