Mooncake - Geppei

Japanese: 月餅 - げっぺい

A type of dim sum that has been passed down since the Southern Song Dynasty (12th to 13th centuries) in China. In China, on the Mid-Autumn Festival, which falls on the 15th day of the eighth month of the lunar calendar, moon disks were made to symbolize the harmonious shape of the full moon, and were customarily offered to the moon along with round fruits such as chestnuts, watermelons, pears and persimmons, or given to close friends as gifts to pray for each other's happiness. It is unclear when mooncakes were introduced to Japan, but in recent times they have become a regular item on the market as a famous Chinese confection. In China, they are made a little before the Mid-Autumn Festival, and are not made much after the festival. In the Canton region and Hong Kong, magnificent mooncakes are sold on the market only during this time of year.

[Nomura Machiyo]

How to make it and types

Wheat flour is mixed with lard, sugar, starch syrup, eggs, etc., kneaded in warm water to make a skin, which is then wrapped around a filling of your choice, placed into a carved circular wooden mould to shape it, removed, and the top pattern is painted with a colouring liquid (made from egg yolk, sugar and caramel) before being baked. They are named according to the type of filling. Most of the patterns on the top are moon palace designs. Dou Sha Yue Ping are made with red bean filling mixed with pork fat, raisins, walnuts, sugar and black sesame seeds. Bai Kuo Yue Ping are made with date filling mixed with peanuts, raisins, watermelon seeds and pork fat. There are also mooncakes containing salted duck eggs. Mooncakes are Chinese sweets and are not served at banquets.

[Nomura Machiyo]

[References] | Dim sum

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

中国南宋(なんそう)の時代（12～13世紀）から伝わる点心(てんしん)の一種。中国では旧暦8月15日の仲秋節に、月輪すなわち満月の円満な姿を象徴してつくり、クリ、スイカ、ナシ、カキなど丸い果物とともに月に供えたり、親しい間で贈答しあい互いに幸福を祈る習慣があった。月餅が日本へ伝来した年代は不詳であるが、最近は中国の銘菓として常時市販されている。中国では仲秋節のすこし前からつくられ、仲秋節以後はあまりつくられないようである。広東(カントン)地方、また香港(ホンコン)ではこの時期に限って、みごとな月餅が市販される。

［野村万千代］

作り方と種類

小麦粉にラード、砂糖、水飴(みずあめ)、卵などを混ぜ合わせ、温湯でこねて皮をつくり、好みの餡(あん)を包み、彫りのある円形の木型に入れて形を整えてから抜き出し、上面模様のほうへ色つや出しの装液(そうえき)（卵黄、砂糖、カラメルでつくる）を塗って焼く。餡の種類によって名称をつけている。上面の模様の大部分は月宮図である。豆沙月餅(トウシャーユエピン)は、小豆(あずき)餡に豚脂身、干しぶどう、クルミ、砂糖、黒ゴマなどを加えてつくる。百果月餅(パイクオユエピン)は、なつめ餡にラッカセイ、干しぶどう、スイカの種、豚脂身などを加えてつくる。このほかに鹹蛋(シエンタン)（アヒルの塩漬け卵）入りの月餅などもある。月餅は中国の菓子で、宴会席の献立には入れない。

［野村万千代］

[参照項目] | 点心

出典　小学館　日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について　情報 | 凡例

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