Nov 3, 2016
In the old castle town of Okazaki in the Aichi prefecture of Japan, miniature food artist Yukiko Hasada whips out her pint-sized cooking knife (above), chops up meat and cooks it on a mini hob heated by a tealight candle.
Not to be mistaken for a child’s playset, Hasada’s miniature kitchen set is fully functional. Her 6cm-long knife was made by a traditional knife craftsman in Japan and is as good as that of a professional chef’s. To plate her dishes, her steady hands manoeuvre a pair of chopsticks and tweezers to pick up and place every grain of rice and garnish.
In a recent collaboration with Singapore Airlines for their latest No Detail Too Small campaign, she recreated six inflight meals: double ale braised shoulder of pork and fava beans, fillet of beef with bordelaise sauce, satay, sea urchin glazed cod fish, coorgi chicken curry (above) and seared chicken on chorizo rice – one meal from each region that the Airline flies to.
A two-minute video, which took over a thousand minutes to film, shows Hasada replicating every element of each dish, using the exact same ingredients from the Airline’s original recipes – only 17 times lesser in portion.
Her attention to detail portrayed mirrors Singapore Airlines’ efforts in developing their inflight meals. They not only source over 100 ingredients from more than 60 countries around the world, but invest up to three months to develop each creation as well. That includes putting these dishes in a simulation cabin, which is pressurised to replicate flight conditions.
Watch the video below to see how Yukiko Hasada replicates every minute detail of the Airline’s inflight meals.