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🍴 | Ice cream released with fragrant mitarashi sauce and Hokkaido vanilla for [162 yen]


Fragrant mitarashi sauce and Hokkaido vanilla ice cream for ¥162

If you write the contents roughly
This seasonal product is "Japanese sweets from a sweet shop at home.

From August 8th, Imuraya will sell "Yawamochi Ice Cream Burnt Mitarashi" (15 yen) at convenience stores nationwide. → Continue reading

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Japanese sweets

Japanese sweets(My own)JapanTraditionalConfectioneryThat. Japanese sweets can be divided into fresh sweets and dried sweets.


MeijiAfter the eraEuropeNewly entered JapanWestern confectioneryIn words toSweet potato,Yokan,Manju,In the middle,Fallen,Rice crackersEtc. are included. AlsoEnvoyBrought byKara confectioneryIn modern timesSpain-Portugal- NetherlandsBrought to Japan and made its own development in JapanNanban confectioneryIs also treated as a type of Japanese sweets[1].

Compared to Western confectionerygrease,Spices,Dairy productsIs rarely used,Rice-wheatSuch asCereals,Azuki-soySuch asBeans,ArrowrootSuch asStarch,andsugarCharacteristic is that many of them are made from[2].. Especially made by processing beansBean pasteIs often an important factor[3].

In generalGreen TeaNot only is it popular as a daily tea-making confectionery,tea ceremonyDeep relationship with[2].. It is also used for various other annual events and gifts for condolences.[4].

(I.e.One of the features is that it has a strong connection with[5]In particular, high-quality namagashi, called namagashi, uses various manufacturing methods to express not only the taste but also the visual beauty with a rich sense of the season.


Ancient JapaneseRice,millet,FissureI used to eat as a staple food and obtained protein through hunting, fishing, etc.Tree nut,fruitIt is thought that they were eating after eating, and this is thought to be the beginning of confectionery as a snack[6](Fruits used to be called "sweets"[7]).At first, it was eaten raw, but gradually it was dried for preservation, made into porridge-like powder from nut powder without lye, or rolled into dumplings.dumpling,MochiThe prototype of[7].. 『Record of Ancient Matters''Japanese calligraphy],Emperor SurenAt the life ofMamoru TadomaWent to the eternal and immortal utopia, and after 10 years of explorationOrangeIt is said that he brought back the fruit), which makes the fruit (fruit) the first of the confectionery and Mamoru Tadoma is the confectionery god.[8].

The prototype of Japanese sweets isEmperor SuikoSince the 600sEnvoyWas dispatched and started to interact with the Chinese mainland.Emperor BunmuIn 704 of the reign ofEnvoy OfMasato AwataThere are 8 kinds of Karako (karakushi) and 14 kinds of mochiKara confectioneryWas brought to Japan[9].. Some of these were made by frying in oil, which was a method of making sweets that was not available in Japan until then.[7].. These sweets have been esteemed as ritual deities, and even todayAtsuta Shrine,Kasuga Grand Shrine,Yasaka ShrineIt retains its shape as a sacred dish.Nara period Of754ToKangenBysugar,honeyBut,SafeEarly806ToKukaiByRice crackersThe manufacturing method of[9].

Kamakura PeriodIs宋I brought back the tea seedlings fromEisaiByteaCultivation and spread ofTea drinkingDue to the spread of culture[Annotation 1].点心Confectionery making as one of the The sweets that were eaten at that time hardly retain their shape today,1341Brought to JapanManju(Steamed Manju) is one of the oldest confectionery that continues to this day[10].. ManjuNinna-ji TempleSecond generationTatsumi YatsuyamaSong of the discipleForest purification factorIt was brought to you by Jyoin, who settled in the village of Nara and put on sale the "Nara Manju," the first manju in Japan. Originally, Chinese buns were made with sheep pork meat as bean jam, but in Japan there was no meat eating habit at that time, so Jyo created a bean jam instead of meat. , Manju of this shape spread to the whole country[11].. From the Kamakura periodMuromachi PeriodBrought overYokanOriginally, literallysheepWas used in Japan, but in JapanAzukiIt has been improved to the one using and gradually became the present shape.[7].

In the Muromachi periodPortugal,Spain, Netherlands OfMissionaryBy usCastella,Bolo,Konpeito,CarmelaSuch asNanban confectioneryIs broughtWheat flour,sugarThese sweets that used to have had a great impact on the production and development of Japanese sweets[12].. In addition, many of these Nanban confectionery have greatly changed from their original shape due to subsequent improvements.[13]. afterwards,Edo PeriodSince the isolation system was put in place, the development of confectionery will be temporarily stopped, but on the other hand, the import of sugar, which was a valuable item until then, has increased, and peace has continued. Was developed, and Edo confectionery popular with samurai and common people in Edo, Kyoto's MiyabinaKyoto confectioneryHas arranged its shape. AlsoChange of attendanceDepending on the systemstreetWith the maintenance of the, the exchange of people and the exchange of information became popular, and the famous confectionery and famous confectionery in each region became known.[13].. In this way, most of today's Japanese sweets were formed during the Edo period.[12].

Meiji EraAt that time, with the opening of the country, Western culture rushed in,チ ョ コ レ ー ト,Biscuit,cake,Candy such asWestern confectioneryWere introduced to Japan one after another. Along with this, the Western-style confectionery that has newly arrived in Japan is called "Western confectionery" and the Japanese confectionery up to that point is called "Japanese confectionery".[Annotation 2].. After thatAnpan, Japanese and Western eclectic confectionery such as bun with cream, Japaneseized ones that are not of Western origin (Tapioca made from konjac, etc.[Needs verification]) Etc. were born, and in modern Japan, various confectioneries are lined up side by side.[12][13].


There are various classification methods for confectionery, but in Japan, from the viewpoint of shelf life, first, based on the water content,Sweets,Dried confectioneryandIt is common to roughly divide into (also used for Western confectionery)[15].. Confections containing more than 30% moisture, 10% or less are dried confectionery, 10% to 30% are roughly classified as semi-confectionery (the Food Sanitation Law has more detailed regulations.Sweets(See other)[3].. "Raw" does not mean that it is not heated, and baked confectionery with a high water content becomes raw confectionery. Half-baked sweets have a better shelf life than half-baked sweets, and dried sweets tend to last longer. As will be described later, mochi confections and steamed buns are fresh confections, rice crackers and fallen geese are dried confections, and middle ones belong to semi-raw confections. YokanFertilizationAs shown in the figure, the water content depends on the manufacturing method, and it may become a raw confection or a half-baked confection.[16].

Classification by manufacturing method

It is classified into "mochi confectionery", "baked confectionery", "nerigashi confectionery", etc. according to the raw materials and manufacturing method.[17][18]..As mentioned above, even if the same raw materials and the same manufacturing method are used, the water content changes depending on the details of the manufacturing method.[19].

Mochi sweets
Category: Namagashi
Product: Product:ohagi,Red rice,(I.e.,Kansai style sakura - mochi,Suma,Habutae mochi
Glutinous rice,Non-glutinous riceProcessingrice flourMade from the main ingredient.
Steamed confectionery
Category: Namagashi
Product: Product:Manju,Karukan,Uiro,Yubeshi
Made by molding and steaming the dough.Or it is made from steamed dough.
Baked goods
Classification: Namagashi, semi-namagashi, dried sweets
Flat pot thing:Dorayaki,Kanto style Sakuramochi,Imagawa ware,Taiyaki,Tea connoisseur
Oven stuff:Kuri manju,Mooncake,Momoyama,Castella, Yolk Unpei
Dried sweets:Bolo
Made by baking."Hiranabemono" that uses an iron plate or a roasting mold depending on the baking method for namagashi and semi-namagashi[20]It is roughly divided into "oven things" that use kilns and ovens.In the case of dried sweets, the same ingredients are used and roasted to create a crisp finish.
Sinking confectionery
Category: Namagashi, Semi-namagashi
Product: Product:Amber kingyoku,Yokan,Water yokan
cold dayIt is made by pouring a fluid dough whose main material is such as, into a mold and molding it.Those that have been finished to improve their shelf life are classified as semi-namagashi.
Category: Namagashi, Semi-namagashi
Product: Product:Chopped,Doing,Fertilization,
Made from bean paste and rice cake flour as the main ingredients, and kneaded with sugar and starch syrup.
Fried sweets
Classification: Namagashi, dried sweets
Namagashi:An-doughnut, Fried moon cake
Dried sweets:Karinto,Fried rice cracker,New hail, Fried beans, fried potatoes
Made by frying in oil.
Category: Half-baked sweets
Product: Product:Ishigoromo
Using sugar and starch syrup to improve the preservation of namagashi.
Category: Half-baked sweets
Product: Product:In the middle,Kanoko Mochi,State beach
It is made by combining and molding dough made by different manufacturing methods such as mochi confectionery, baked confectionery, and nerigashi confectionery.
Candied confectionery
Category: Half-baked sweets
Product: Product:Amanatto,Bundan pickles
Made from beans, fruits, vegetables, kelp, etc., and pickled in sugar. It may be classified as "hanging confectionery".
Category: Dried sweets
Product: Product:Fallen
Fine powder-KinakoIt is made by mixing sugar with powders such as, adding honey, etc., putting it in a wooden mold, compacting it, and punching it out.
Pressed sweets
Category: Dried sweets
Product: Product:Shihogama,Village rain
It is made by adding kneaded bean paste to the ingredients used for confectionery and pressing it against a wooden frame.It has more water than sweets.
Hanging sweets
Category: Dried sweets
Product: Product:Hina hail,Okoshi,Gohei
It is made from roasted beans, candy, jelly, etc., and sprinkled with sugar solution or chocolate.
Category: Dried sweets
Product: Product:Yuhei Sugar,Okinawan candy
It is made from sugar, starch syrup, etc., boiled down, cooled and hardened.
Bean confectionery
Category: Dried sweets
Product: Roasted beans
Made from beans.
Rice confectionery
Category: Dried sweets
Product: Product:Hailstone,Rice crackers,Yatsuhashi
It is made by baking glutinous rice, glutinous rice, rice flour, etc. as raw materials.

Classification by use

Of the namagashi, the ones that are used as everyday tea confectioneryNormal sweets(Namimagashi, or "normal sweets") orMorning sweetsIt is called (Asanagashi, Asamade), and the above-mentioned rice cakes, steamed sweets, baked sweets (flat pot), and sweets belong to this category.[21].. "Morning confectionery" means something that you make in the morning and eat during the day.[22].

forDoing-ChoppedExpensive and high-quality namagashi such as those made mainly from fertilizer and fertilizer, and yokan made from a mixture of different colored materials.High quality sweetsCalled (Jonamagashi).Using these as materials, various finishing methods are used in high-quality sweets, and seasonal features are vividly expressed in a realistic or abstract way.[23].

In addition, the following examples can be given as classifications and names according to the purpose and purpose.

Tea confectionery
Confectionery used in the tea ceremony. At the tea ceremony, namagashi is called the main confectionery (omogashi), dried confectionery is called the confectionery, and dark tea is the main confectionery, and light brown is the confectionery. At a tea ceremony with only light tea, both the main confectionery and the confectionery are used, but only the confectionery may be used. A few tea ceremony sweets are suitable, and sweet ones that do not lose the flavor of the main ingredients are suitable, so it is preferable to choose a design and confectionery name that takes into consideration the season of the tea ceremony.[23].
Sweets and sweets
Hikigashi is a sweet that is used as a gift for celebrations and non-celebrations.[23].. The ones used for the celebration are red and white buns and rice cakes. For uncertain pulling sweetsFuneral bunand so on[24].. Shikigashi is a confectionery that is used according to convention, and is often regarded in the same way as confectionery.[25].
Scroll sweets
dance,Qin,NagautaConfectionery to be given as a souvenir to acquaintances and friends invited at the presentation of lessons such as. Many of them have been designed or designed after the performance to be announced.[4].
Lucky cake
a kind ofLucky charmConfectionery sold as. Shops along the approach to temples and shrines境内In addition to the venerable items sold at, there are also items like idea products by confectionery stores in modern times.[26].
Craft confectionery
Confectionery as a craft that is not edible but is made for exhibition and ornamental purposes. (Unpei)Yuhei SugarMany of them are realistic representations of Sansui and flowers and birds.[27].

Classification by season

One of the characteristics of Japanese sweets is that they are closely related to the four seasons. Some Japanese sweets are sold only in a specific season, and especially in the case of high-quality sweets, the seasonal features are expressed by the sweets themselves, and the names are given to each sweet. In addition, there are also sweets such as chick sweets and tray sweets that are offered or eaten at specific annual events.[28].. Some of these Japanese sweetsSeason wordsIt is also treated as.

Example of Japanese sweets for the New Year
Kagami mochi,Hanabiramochi, Zodiac sweets, etc.
Example of Japanese sweets in spring
Sakura mochi,Camellia rice cake,Uchimochi,Homochi,, (Hina hail,Hishi mochi,Shredded,Kusanagi)Such.
Example of Japanese sweets in summer
Kashiwa mochi,Chimaki,Young sweetfish,Minazuki,Kuzukiri,Mizuyokan,Water Manju,Fu manjuetc.
Example of Japanese sweets in autumn
ohagi,Tsukimi dumpling,Chestnut-steamed yokan,Chestnut bun,Sweet chestnut pasteetc.
Example of Japanese sweets in winter
Aikomochi,Chitose candyetc.


Beans and bean paste

There are various ingredients for Japanese sweets, but the basic one isbeansKind,rice flourPowders such assugarKind[29].. Especially made from legumesBean pasteIs so important that it is said to be the basis of Japanese sweets. The black bean paste that is often seen is called red bean paste, mainlyAzukiMade by When making bean paste, the one with the bean paste removed by straining is called koshian, the one with the bean grains left is called the bean paste, and the one with the whole skin mashed is called mashed bean paste. AlsoSyrupThe one with a lot of candy is called Neki-an or Ame-an.[30].

White beanSuch as Tebo and OfukumameKidney beansIt is made from the types of red bean paste, but there are also high-class products made from white azuki beans. BluepeaBoiled sweetly to make warbler beans, and also blue bean paste.Uguisu 餡It becomes the raw material of[29].

White beanFromGyuhiEtc.Chopped,Wheat flour,rice flourMake by mixingDoingAnd so on. Also, the ones made by straining various kinds of bean paste with a strainer are called soboro (YamSome are made with). Kamishama confectionery is a combination of these, and is colored and finely crafted to beautifully express the seasonal flavor.[31].

In addition to these bean jam, beans can also be used as ingredients for roasting to make roasted beans or entwining sugar liquid.[32].

Flour/rice flour

Powder isrice flour-Wheat flourIs central,Japanese buckwheat noodles,millet,milletGround powder is also used[33].. Rice flour is a material for rice cakes, dumplings, gyohi, rice crackers, etc., and wheat flour is used for the dough of various baked goods. Below is a description of rice flour.

Rice flour is stickyGlutinous riceDue to, relatively less stickyNon-glutinous riceIt is roughly divided into Raw glutinous rice is called raw powder (or fertilizer powder), which is called mochi confectionery orGyuhi,dumplingIt becomes the material of (mix with Kamishin powder). Sticky rice crushed while adding water and driedShiratama powder(Or cold bleaching powder), and this is alsoShiratama DumplingBecome the material of[33].. "Gyuhi" isSyrupDepending on the composition, it is also called "Keifuku Mochi" or "Keifame Ame" and is widely used as a material for various Japanese confectioneries.[34][35].

After glutinous rice is steamed, it is dried to make a rough ground.Domyoji powderThen, it becomes the material of Ya. The same thing is finely crushed and baked (Shinbikiko),FallenIt is also used for dusting powder that is sprinkled from above to finish sweets. It's similar to Domyoji powder, but the one that's ground and then groundFine powder(Or cold plum powder), which is also used as a binder for various fabrics.[33].

Non-glutinous rice processed rawNew powder,New powder,Up powderSay This is called by the fineness of the grains. New powder has the largest grain, and powder for use has the smallest grain. Kamishin flour isKusanagi,Kashiwa mochi, It is mixed with rice cake flour to make dumpling flour, which is used as the material for dumplings. From the powder for overuseUiroAndYamMixedWharfIs made[33].

Sugar, other

sugarPlays a role not only to sweeten sweets, but also to maintain softness and enhance shelf life by retaining water. For Japanese sweets, general white sugar (White sugar),White sugar,Granulated sugarIt is also used, but it is especially prized for luxury itemsWasanbonHowever, it has a slightly yellowish color and a unique flavor, and it is often pressed into dried confectionery.brown sugarAlsoKarintoUsed to make[33].

In addition to the above, there are various other ingredients for Japanese sweets.SyrupAs mentioned above, it can be used as a material for making candy, and it can be hung on beans to make hanging candy, or used as a bean jam or a binder for dough.cold dayIs yokan/water yokan or kendama yokan,Honey beanAnd other materialsKuzukiriAnd makeArrowroot,WarabimochimakeBracken powderThe Japanese sweets with a transparent taste are made from the above.Yam(Yama no yam) uses the whiteness to make the yam bun,KarukanIt is used as a material for kneading.

Japanese and Western eclectic confectionery, neo Japanese confectionery

Sweets that incorporate both Japanese and Western sweets are not uncommon.Hakata street mon,FreakAnd other names "Western Japanese confectionery" "Japanese and Western eclectic confectionery", and raw materials such as white bean paste and butter are used. These Japanese and Western eclectic sweetsFamous confectionery, souvenir confectioneryIt is often said that. In addition to dorayakiWhipped cream,Roll cakeIt is also rare to see bean paste, etc., and flexibility is seen in the consumption style of Japanese and Western confectioneries.

Japanese and Western EclecticThe idea isMeiji EraGoing back to "The Encyclopedia of Japan" (Sanseido, 43), Jasmine bean paste, lemons, chocolate, etc. are introduced.[36].

In recent years, the traditional technique of Japanese confectionery has used modern elements and Western ingredients that were not used in Japanese confectionery.Neo japanese confectioneryThe concept of[37][38][39],Social MediaThere are many sweets that look great, so the younger generationForeignerIs also gaining popularity[40].Long-established storeThere are many examples of Japanese sweets shops working as alternatives, but they are famousPastry chefAre opening new stores as a new field[41].

Recipient name of Japanese sweets merchant

In the Edo period, confectionery merchants in the city added the name of Fukukuni to each store.NakamikadoBecause it belonged to the rule of. Every other year, several subordinates from our office traveled to the office in Matsudaira Saifukuji Temple in Asakusa Shinborihata, and simply stated ``XXya XX without mentioning the official name such as Senkoku No. in Edo city. I searched for a confectionery shop that was commonly known as "bei". And send a slip sheet to the landlord and landowner, summon unlicensed people to the home office, confectionery merchants belong to the control of Kyoto, the Nakamikado family, and that they should operate under the official name of the Senkoku issue from our family. I was instructed and awarded the name of the country of Sengoku upon request.

Fujiwara's last name is the highest[42]Then, Yamashiro, Yamato, Kawachi, Izumi, Settsu, etc., and Musashi, Kii, Owari, Hitachi, etc. were never allowed, and other country names and XX halls, XX houses, etc. This is commonly known as the "mochi-yakan," and the rank of Ozoku is later on.CommanderCorresponds to the treatment,XNUMXth placeIs equivalent to.

Old literature on Japanese sweets research

  • "Okina Famous Gozen Confectionery Secret" Kyoho3 years(1718) Spring Author unknown. Published by Kyogoku Gojobashi Shorin Umemura Suidodo. Describes 105 types of manufacturing methods such as Konpeito, Castella, balls, carmela, mochi confectionery and candy. It is presumed that the author is the author of the Nakamimon family, including the Mochiin family, the garden family, the Higashi garden family, the Mibu family, the Takano family, the Ishino family, the Ishigami family, and the Rokkaku family, based on the above-mentioned “name of the recipient of the Japanese sweets merchant”. To be done.
  • "Okinamu Gozen Confectionery" Treasure calendar10 years(1761) By Kyoto Fugaitei and Yoshiyo Hasegawa. Two volumes up and down. Includes a total of 2 types of confectionery methods such as steamed sweets, dried sweets, yokan, candy, and pomegranates, and colored patterns for each confectionery shape.
  • "Mochi confectionery handmade collection" culture10 years(1813) Tokosha XNUMXHen. Describe 75 Edo-style confectionery methods such as rice cake, bun, yokan, and candy.
  • "Old and new sweets encyclopedia" Tempo11 years(1840) New Year's "Okina Famous Gozen Confectionery" has been renamed, and the content has been republished as it is.
  • "Confectionery Funabashi" Tempo12 years(1841) Yuharu cultureA manuscript of Gunjiro Kishimoto, the first generation of Orie Funabashiya who moved from Osaka to Edo for a year. Kameido Hanagasa Bunkyo school revision. Published by Izumibe Izumiya, Shinsen Maendou Shoten, Shiba-ku. Mainly kneaded yokan, it describes 77 kinds of manufacturing methods such as steamed sweets and dried sweets.
  • "Ding left secret" Kaei4 years(1851) December. Published by Nihei Sakaiya, Tokudaku, Sanjo Ryababa, Kyoto. The author is Kuniyama, a resident of Kuniyama, Tamba. 12 kinds of recipes for rice cakes, candy, and dried sweets, mainly of green candied vegetables.


[How to use footnotes]

注 釈

  1. ^ Tea was introduced to Japan in 729 in the early Nara era, and was brought about by the envoy Sui.[10].
  2. ^ The word "Japanese confectionery" has become established as a wordSecond World WarAfter. Before that, there were various names such as "Japanese confectionery" and "Japanese confectionery".[14].


  1. ^ Yamamoto Kazumitsu, "Hyakka Dictionary," page 278.
  2. ^ a b "Japanese sweets"World Encyclopedia 2nd Edition, read August 2016, 8."
  3. ^ a b Page 16 of Yukio Hayakawa, "Introduction to Confectionery".
  4. ^ a b Yukio Hayakawa "Introduction to Confectionery", pp. 46-47.
  5. ^ "Part 2 Seasons and Japanese Sweets | National Japanese Sweets Association”(Japanese). April 2021, 6Browse.
  6. ^ Yukio Hayakawa "Introduction to Confectionery", pp. 7-8.
  7. ^ a b c d "Basics of Japanese sweets" page 26.
  8. ^ Page 8 of Yukio Hayakawa, "Introduction to Confectionery".
  9. ^ a b Page 8 of Yukio Hayakawa, "Introduction to Confectionery".
  10. ^ a b Yukio Hayakawa "Introduction to Confectionery", pp. 8-9.
  11. ^ Page 9 of Yukio Hayakawa, "Introduction to Confectionery".
  12. ^ a b c Page 10 of Yukio Hayakawa, "Introduction to Confectionery".
  13. ^ a b c "Basics of Japanese sweets" page 27.
  14. ^ Naoki Aoki, Illustrated Japanese Pastry, Past and Present, page 13.
  15. ^ Page 11 of Yukio Hayakawa, "Introduction to Confectionery".
  16. ^ Page 12 of Yukio Hayakawa, "Introduction to Confectionery".
  17. ^ Hayakawa Yukio, "Introduction to Confectionery" 12/16-47.
  18. ^ "Basics of Japanese sweets" pages 30-31.
  19. ^ National Confectionery Industry Association. “Classification of Japanese sweets". Information center for sweets. April 2021, 3Browse.
  20. ^ Akira Miyauchi, Takateru Nishiura, "Confectionery (Part 2)Cooking Science Volume 17 (1984) Issue 3 p.156-164, two:10.11402 / cookeryscience1968.17.3_156
  21. ^ Yukio Hayakawa "Introduction to Confectionery", pp. 45-46.
  22. ^ "Basics of Japanese sweets" page 42.
  23. ^ a b c Page 46 of Yukio Hayakawa, "Introduction to Confectionery".
  24. ^ Keiko Nakayama, Encyclopedia, The World of Japanese Sweets, pp. 121-124.
  25. ^ Keiko Nakayama, Encyclopedia, The World of Japanese Sweets, p. 276.
  26. ^ Keiko Nakayama, Encyclopedia, The World of Japanese Sweets, pp. 274-275.
  27. ^ Page 47 of Yukio Hayakawa, "Introduction to Confectionery".
  28. ^ "Basics of Japanese sweets" pages 22-25.
  29. ^ a b "Basics of Japanese sweets" page 28.
  30. ^ "Basics of Japanese sweets" page 33.
  31. ^ Yukio Hayakawa "Introduction to Confectionery", pp. 34-37.
  32. ^ Page 44 of Yukio Hayakawa, "Introduction to Confectionery".
  33. ^ a b c d e "Basics of Japanese sweets" page 29.
  34. ^ "Gyuhi [Kyuhi]"World Encyclopedia 2nd Edition, read August 2016, 8."
  35. ^ Page 37 of Yukio Hayakawa, "Introduction to Confectionery".
  36. ^ Fusion of Western food, Western food and Japanese food Kikkoman International Research Center for Food Culture May 2018, 5
  37. ^ Daily Neo Japanese Sweets Next Generation Creator Feature(My feb)
  38. ^ I am curious about the topic "Neo Japanese confectionery"!(Bow Communications Inc., February 2016, 2)
  39. ^ Eat art, 10 neo Japanese sweets(Nihon Keizai ShimbunElectronic version, March 2017, 3)
  40. ^ Adult cute Japanese and Western collaboration neo Japanese sweets that can be bought at Kanazawa Station(All About, December 2015, 6)
  41. ^ Attention is focused on the "Neo Japanese confectionery" of the long-established second generation and Star Patissier "best 5 souvenirs"(Ananweb, November 2018, 11)
  42. ^ Yasubei Hosoda "Edokko Confectionery Shop Snacks" Keio University Press, May 2009, 5, p. 25. 


  • "Basics of Japanese confectionery" Shogatsu Publisher, 2016
  • Naoki Aoki, Illustrated Japanese Sweets, Past and Present, Tankosha, 2000
  • Keiko Nakayama "Encyclopedia of the World of Japanese Sweets" Iwanami Shoten, 2006
  • Yukio Hayakawa "Introduction to Confectionery" Nippon Shokuhin Shimbun, 1997
  • Yamamitsu Mitsumitsu ed. "Physical Dictionary", Tokyodo Publishing, 1997

Related literature

  • Keiko Nakayama "Japanese Sweets Story" Asahi Shimbun, 2000 ISBN 4022642572
  • "Sugar Culture Magazine-Japanese and Sugar", supervised by Pan Ito, Yasaka Shobo, 2008 ISBN 9784896949223
  • Translated by Shinichi Suzuki and Nakako Matsumoto Note: "Collection of Modern Confectionery Manufacturing Methods" 1, 2 Toyo Bunko Heibonsha, 2003

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外部 リンク

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