Tanoshii Omatsuriyasan DIY Instructions

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Let’s make Kracie’s “Tanoshii Omatsuriyasan” DIY kit! CLICK HERE TO SEE VIDEO INSTRUCTIONS. The video is in Japanese, but it’s still useful as a visual aid.

  • Open up the box and remove the pouch from inside.
  • Carefully cut open the pouch along the dotted lines so that you can lay it out like this:
  • diy pouch image
    • All of these sheets will be called your “Matsuri Sheet”
  • Cut the tray where shown. Use the image in picture 1 on the back of the box if you need help seeing where to cut.
  • diy tray image
    • There are 4 trays. Here’s the names we’ll use for them:
      • 1. Water cup: It’s the tiny triangular cup on the corner.
      • 2. Shapes Tray: The tray with the banana-shaped containers, two large circular containers (for the apples), and the container that is a grid of tiny little circular containers (for the corn).
      • 3. Ribbed Tray: The tray with ribs running along it.
      • 4. Star Tray: The tray with the star mark in the bottom of it
  • MAKING THE CANDY APPLES
    • Using the Water Cup, pour two cups of water into the Star Tray.
    • Open the apple powder pouch (the red one) and pour the powder into the star tray.
    • Using the spoon, mix up the powder and water. Do at least 30 stirs, or until the powder is totally mixed with the water.
    • Immediately pour the red gel into the apple containers on the Shapes Tray. The gel needs to sit and harden for at least 10 minutes before you do anything else with it.
  • MAKING THE FRENCH FRIES
    • Pour one cup of water into the Ribbed Tray.
    • Open the French Fry powder pouch (the green one) and pour the powder into the Ribbed Tray.
    • Using the spoon, mix up the water and powder until the powder is completely mixed with the water. It will become a yellow gummy material.
    • Using your finger, spread the yellow gummy evenly throughout the Ribbed Tray. Pat it down flat with your finger.
    • Remove the flat, yellow gummy from the tray and place it onto the cutting board of the Matsuri Sheet.
      • The easiest way to do this is to turn the tray upside down over the Matsuri Sheet and push carefully on the bottom to pop the gummy out of the tray.
    • Use the spoon to cut the fries out along the ribbed lines.
      • It’s not written, but it’s probably better to let the fries sit a bit so they can harden up some.
  • MAKING THE CORN
    • Remove the yellow soft candy from its package. Roll it between your hands to elongate it (like making a snake out of clay).
      • There is a size guide next to the cutting board on your Matsuri Sheet that shows you exactly how big to make the soft candy.
      • Place the soft candy on the size guide when you’ve achieved the correct size.
      • Using the spoon, cut the soft candy in half along the guide line on the Matsuri Sheet.
    • Open the corn kernel pouch (the blue one) and pour the little round candies into the corn container of the Shapes Tray (the area that looks like a grid of tiny circles)
      • You’ll make 2 corn cobs, so only use half of the pouch for the first corn cob.
      • Basically, you just want each little circular divot to have its own little round candy in it.
      • You can use your finger or tilt the tray around to move the little round candies until each divot of the corn area of the tray is occupied.
    • Take one of the halves of the soft candy, place it at the bottom of the corn grid, and slowly push down on the soft candy while rolling it upwards along the grid. This will squish the little round candies into the soft candy, which should make it look like corn on the cob!
      • Refill the corn area with more little round candies from the blue pouch, then repeat the rolling process with the second half of the yellow soft candy.
    • You can stick a toothpick into the bottom of each corn to make it look like corn on a stick.
  • MAKING THE CHOCOLATE BANANAS
    • Add two cups of water to the Ribbed Tray.
    • Open the banana powder pouch (yellow one) and pour the powder into the Ribbed Tray.
    • Use the spoon to mix up the powder and water. It should solidify some.
    • Once it solidifies, take the resulting gummy material out and work it back and forth in your hands until it seems well-mixed
    • Put the gummy into the banana container of the Shapes Tray.
      • Push it firmly into the mold with your fingers
        • Again, it’s probably a good idea to wait just a bit to allow the banana gummies solidify some.
    • Chocolate sauce:
      • Pour one cup of water into the Ribbed Tray.
      • Open the chocolate sauce pouch (the brown one) and pour the powder into the Ribbed Tray.
      • Mix it up with the spoon until it becomes chocolate sauce.
  • FINISHING TOUCHES
    • Stick a toothpick into each of the candy apples.
      • The instructions say to first use the toothpick to spin the apple around so you can stab into the round side rather than the flat side.
    • Cut out the french fry pouch shape from the Matsuri Sheet.
      • Fold it around and secure it with tape to make a cone-shaped french fry pouch.
      • Carefully put your fries into the pouch.
    • Carefully pop out one banana gummy
      • Stick a toothpick into the end.
      • Dip the banana into the chocolate sauce.
      • Add sprinkles on top of the chocolate.
      • Repeat for the other two banana gummies.

ALL FINISHED! Feel free to arrange your creation on the Matsuri Sheet’s display area. Take a pic, post it on social media, and tag us!

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