Uchimono (Japanese sweets) - Uchimono

Japanese: 打物（和菓子） - うちもの

…However, since “Echi no Yuki” and “Yamakawa” do not use carved wooden molds, but are packed into a box-shaped wooden frame and pressed, they are now called “oshimono” (pressed objects) and are distinguished from rakugan. Also, those that are packed into a wooden mold and pressed are called “uchimono” (pounded objects), and among them, the higher-grade ones are called “uchimono” and the rest are called “rakugan”. One type of uchimono is commonly known as “wasanbon”. …

From [Japanese sweets]

…(7) Dried confections Two types of ingredients are used: iridane and yakidane. Iridane is made by pounding dried rice such as glutinous rice or non-glutinous rice into flour, and is used in rakugan, shiogama and other uchimono (pounded sweets) and oshimono (pressed sweets), as well as okoshi and gokabou (five-bowled treasures). Gokabou is made by kneading okoshi dough with syrup made from sugar and starch syrup, hardening it into a round rod shape, and coating it with soybean flour. …

*Some of the terminology that refers to "Uchimono (Japanese sweets)" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…ただし，〈越の雪〉や〈山川〉は彫刻した木型を用いず，箱状の木枠に詰めて押し固めるので，現在は押物（おしもの）と呼んで落雁と区別している。また，木型に詰めて押し固めるものを打物（うちもの）と呼び，さらにその中の上級品を打物，他を落雁とする呼び方もある。打物の一種に和三盆（わさんぼん）と通称されるものがある。…

【和菓子】より

…(7)干菓子　熬種（いりだね）と焼種（やきだね）の2種類の材料が使われる。熬種はもち米，うるち米などの乾飯をいって粉にしたもので，落雁，塩釜など打物（うちもの），押物（おしもの）と呼ばれるものや，おこし，五家宝（ごかぼう）などに使われる。五家宝はおこし種を砂糖と水あめでつくったみつでこねて丸い棒状に固め，きな粉をまぶしたものである。…

※「打物（和菓子）」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典第２版について | 情報

<<: Uchimomo

>>: Hammering (forging) - Uchimono