Carmela

Japanese: カルメラ

〘Noun〙 (The same origin as carmelo, caramel) ⸨Carmel, Carmeiro, Carmeira, Carmeir⸩ A confectionery brought to Japan by Westerners at the end of the Muromachi period. In the past, it was made by adding rock sugar and egg whites, heating it, and then cooling it down to harden it. Nowadays, it is made by adding a small amount of water to red sugar, boiling it down, adding baking soda to make it swell, and then letting it harden, resulting in a pumice-like product. Carmela ware. *Taikoki (1625), a question: "For non-drinkers, we offer castella, boru, karumehiru, aruhei sugar, and konpeito sugar." *Shogenjiko Setsuyoshu (1717), vol. 6: "Karumera"

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

〘名〙 (carmelo カラメル、キャラメルと同源)⸨カルメル・カルメロ・カルメイラ・カルメイル⸩ 室町末期に西洋人によって日本に伝えられた菓子。古くは氷砂糖に卵白を加えて熱したものを冷やして固めたもの。現在では、赤ざらめに少量の水を加えて煮つめ、重曹を入れてふくらませたのち固まらせた、軽石状のもの。カルメ焼。カルメラ焼。※太閤記（1625）或問「下戸にはかすていら、ぼうる、かるめひる、あるへい糖、こんぺい糖などをもてなし」※書言字考節用集（1717）六「浮石糖カルメイラ」

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