Japanese Sushi Candy
Two minutes into the video, you'll see a mini molecular-gastronomy experiment to make a very realistic-looking candy version of ikura (salmon eggs) with sodium alginate and calcium chloride solution. Future Top Chef contestants, are you taking notes for the mandatory cooking-for-kids episode?
If they made chemistry sets like this when I was a kid, I would have pestered my parents for it. Looking at it with adult eyes, it seems a little . . . complicated for youngsters. What do YOU think?