Japanese artist Hikaru Cho is already well-known for her bizarre and realistic body paintings, but now the Tokyo-based artist has applied her talent to everyday food items as well. In her playful “It’s Not What It Seems” series, she turns common foods into other kinds of food using only acrylic paint and her extraordinary talent.

A cook grills chicken during the Festival des Grillades, in the yard of the Culture Palace of Abidjan, September 5, 2015. The two day festival was iniated in 2008 to promote Ivorian cuisine, which revolves around grilled food. (Photo by Luc Gnago/Reuters)

A major new exhibition exploring the irresistible force of cuteness in contemporary culture at Somerset House, London on January 24, 2024. From emojis to internet memes, video games to plushie toys, food to loveable robotic design, cuteness has taken over our world. (Photo by Paul Quezada-Neiman/Alamy Live News)

Student of Meiji University Yuki Hou licks a screen of Taste the TV (TTTV), a prototype lickable TV screen that can imitate the flavours of various foods, during its demonstration at the university in Tokyo, Japan, December 22, 2021. (Photo by Kim Kyung-Hoon/Reuters)

Modern art is truly fascinating. Not in a way that it produces some novel things that will fascinate future generations for decades and even centuries to come. No, that is very far from the truth. On the contrary, modern art is essentially anything (yes, any little thing) that is a bit unusual and was created by a famous person. Let’s take the creation of Antoine Bridier-Nahmias for example. His brainchild is a set of pictures of petri dishes that were contaminated by various cultures of fungi. If this is art, I missed my chance of becoming famous when I accidentally left a piece of bread in a bag in a cupboard for about six months, and didn’t take a picture of the rather shocking results that awaited me when I finally discovered it. (Photo by Antoine Bridier-Nahmias)

Student of Meiji University Yuki Hou licks a screen of Taste the TV (TTTV), a prototype lickable TV screen that can imitate the flavours of various foods, during its demonstration at the university in Tokyo, Japan, December 22, 2021. (Photo by Kim Kyung-Hoon/Reuters)

“The Tokyo Metropolitan Central Wholesale Market, commonly known as the Tsukiji Market, is the biggest wholesale fish and seafood market in the world and also one of the largest wholesale food markets of any kind. The market is located in Tsukiji in central Tokyo, and is a major attraction for foreign visitors”. – Wikipedia

Photo: A 232kg blue-fin tuna is displayed during the new year's first auction at the Tsukiji fish market on January 5, 2010 in Tokyo, Japan. (Photo by Koichi Kamoshida/Getty Images)

In this handout image provided by Ogilvy, a burger made from cultured beef, which has been developed by Professor Mark Post of Maastricht University in the Netherlands (pictured) is shown to the media during a press conference on August 5, 2013 in London, England. The in-vitro burger, cultured from cattle stem cells, the first example of what its creator says could provide an answer to global food shortages and help combat climate change, was fried in a pan and tasted by two volunteers. The burger is the result of years of research by Dutch scientist Mark Post, a vascular biologist at the University of Maastricht, who is working to show how meat grown in petri dishes might one day be a true alternative to meat from livestock.The meat in the burger has been made by knitting together around 20,000 strands of protein that has been cultured from cattle stem cells in Post's lab. (Photo by David Parry)