Aruheitou - Aruheitou

A type of Nanban sweet brought to Japan by Portuguese ships during the Nanban trade period from the late 16th century to the early 17th century. In Portuguese, it is called alfeloa, which means "sugar candy," so "ariheito" is a redundant word. It is also called algel or arihei. Regarding the production method, "Kokin Meibutsu Gozen Kashi Hidensho" published in 1718 (Kyoho 3) states, "Rinse out a batch of top-quality rock sugar, put one or two sho of water into one jin of sugar, and boil until the sugar dissolves. Strain with a silk strainer, and after continuing to boil, scoop out a little with a spoon, cool in water, and stretch out thinly until it breaks into a crisp shape. Coat a copper pot with walnut oil and transfer the pot into it. Cool in water through a strainer until it no longer sticks to your hands. After that, stretch it out as far as you can and it will turn white. Cut it into small pieces and make various kinds." However, "Wakan Sansai Zue" (1715) describes it as a round confectionery with ridges like a walnut, and so it seems to have had a simple shape. It was from the Bunka and Bunsei eras (1804-1830) onwards that they began to be crafted in various ways, painted in red, white, yellow and green, and competed for beauty. In particular, the crafted ones made by Kyoto confectioners were the epitome of elegance and refinement, joining the ranks of dried confections, and are prized to this day as decorative sweets for the Girls' Festival, accompaniments at tea ceremonies, and celebratory sweets.

[Fumio Sawa]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

16世紀後半から17世紀初めごろまでの南蛮交易時代に、ポルトガル船によって日本にもたらされた南蛮菓子の一種。ポルトガル語でアルフェロアalfeloa、つまり「砂糖菓子」であるから、「有平糖」では「糖」が重言になっている。またアルヘル、アリヘイともいう。製法について1718年（享保3）刊の『古今名物御前菓子秘伝抄』に、「上々氷砂糖一返(いっぺん)洗ひ捨て、砂糖一斤に水一、二升入れ、砂糖の溶け申す程煎(せん)じ、絹にてこし、其(その)後煎じつめ、匙(さじ)にて少しすくひ、水に冷し、うすく伸ばしぱりぱりと折れ申す時、平銅鍋(なべ)に胡桃(くるみ)の油を塗り、その中へうつし、鍋こしに水に冷し、手につき申さぬ程にさまし、その後成る程引伸ばし候へば白くなり申候を小さく切り、いろいろに作るなり」と記されているが、『和漢三才図会(ずえ)』（1715）には、円形で胡桃のような筋のある菓子、と説明され、単純な形状であったようである。いろいろに細工され、紅白黄緑に彩色されて妍(けん)を競うようになるのは、文化・文政(ぶんせい)年間（1804～1830）以降である。とりわけ京菓子司による細工物は風流典雅を極め、干菓子の仲間入りをして、桃の節供の飾り菓子や茶席での添え菓子、祝儀菓子として今日まで珍重されてきた。

［沢　史生］

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