Fragrance roasting

A general term for powder made from roasted rice or wheat. Also called "kogashi." Barley roast, commonly known as "hattaiko," is relatively well known. In the past, it was mixed with salt and eaten as is, or kneaded with hot water. Nowadays, it is used as an ingredient in sweets such as barley rakugan, which is made by mixing it with sugar and pressing it into a mold, or it is kneaded with hot water and eaten after adding sugar. Powders of perilla, Japanese pepper, and chinpi (tangerine peel), as well as small arare (rice crackers) made from glutinous rice, are also called kosen. They are drunk as a substitute for tea, either alone or mixed together and poured over with hot water. Kosen, which is made mainly from daitōmai (a type of rice that is reddish in color) and combined with chinpi, Japanese pepper, pearl barley, and fennel, has been around since before the Edo period and is said to have been drunk over hot water.

[Tomomi Kono and Midori Otaki]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

米または麦類を炒(い)ってから粉末にしたものの総称。「こがし」ともいう。オオムギを原料とした麦こがし、俗に「はったい粉」とよばれるものが、比較的よく知られている。以前は塩を混ぜてそのまま食べたり、湯で練って食していたようである。現在は砂糖を混ぜて型押ししてつくる麦落雁(らくがん)などの菓子の原料とか、砂糖を加え湯で練って食べるといった用い方をする。また、シソやサンショウの実、陳皮(ちんぴ)（ミカンの皮）などの粉末や、糯米(もちごめ)でつくる小さいあられのことも香煎という。単独または混合して湯を注ぎ、お茶がわりに飲用する。大唐米(だいとうまい)（イネの一品種で赤ばんだ米）を主材料に、陳皮、サンショウ、ハトムギ、ウイキョウなどをあわせた香煎は、江戸時代以前からあり、湯を注いで飲用していたという。

［河野友美・大滝　緑］

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