Not particularly Japanese, though they apparently have their own tradition with hard sugar work, and not super suitable to tea because it takes a long time to suck down the sugar. Maybe a 金平糖 alternative?

   * 200 gr sugar
   * 57.5 gr water
   * 40 gr 水飴

Bring sugar and water to 120°, then add 水飴 and raise to 140-145°. This happens quite quickly. Let cool slightly then pour onto silicon mat. As soon as you can fold over the corners, do so about 5 times, then start to handle it (using latex gloves). Put in the oven at about 60° when not using.

You can colour it, you can stretch it to make it metallic-opaque. Farfalle are quite easy to make, putting 4 coloured stips next to each other, stretching them out and cutting them with scissors.

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