Kinton - Kinton

Japanese: 金団 - きんとん

〘noun〙① A type of dish. Sweetly boiled chestnuts, peas, etc. are mixed with sweetly boiled shoyo ( = long yam) or sweet potato that has been boiled, strained, and sugar added to make a paste . It is mainly used as a mouthwatering dish. Kitton . Kinton stew. *Ryoritsu - Volume 3 (1829) "Four Seasons Bowl and Side Dishes Section <abbreviated> O-nagaimo kinton stew" ② A type of sweets. Small dumplings made from rice or millet flour with sugar inside. *Jitaka Koki - August 1st, 1527 (Taei 7) "Since then, a container of _kinton _{has been sent} _to _Tokudaiji Temple" ③ Dumplings covered in sesame or bean flour. [Essays: Kiyu Shoran (1830)] ④ A fresh confectionery consisting of a small manju ( bun) with gyuhi skin, half wrapped in kneaded bean paste, and crumbled bean paste on the surface. [Kashiwa Funabashi (1841)] ⑤ Kuzu dumplings to be put in miso soup . [Ryori Monogatari (1643)]

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

Japanese:

〘名〙① 料理の一つ。栗、隠元豆などを甘く煮たものに、薯蕷(しょよ)（=ながいも）や薩摩芋を煮て裏ごしにし砂糖を加えて餡(あん)にしたものと混ぜたもの。主として料理の口取に用いる。橘飩(きっとん)。きんとん煮。※料理通‐三編（1829）「四季鉢肴之部〈略〉大長芋きんとん煮」② 菓子の一つ。米や粟の粉で小さな団子のように作り、中に砂糖を入れたもの。※実隆公記‐大永七年（1527）八月一日「自_二徳大寺_一金飩一器被_レ送_レ之」③ 胡麻または豆の粉をまぶした団子。〔随筆・嬉遊笑覧（1830）〕④ 求肥(ぎゅうひ)皮の小さな饅頭(まんじゅう)の周囲を練切餡で半包とし、表面に餡そぼろをつけた生菓子。〔菓子話船橋（1841）〕⑤ 味噌汁に入れる葛(くず)の団子(だんご)。〔料理物語（1643）〕

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