Horoku (roasting pan) - Horoku

Japanese: ほうろく(焙烙) - ほうろく

A shallow, thick, dish-shaped earthenware. In the Kansai region, the correct reading is "horaku," with "horoku" being a dialectal pronunciation. It can also be written as "horo." Because it is soft to the touch, it is suitable for roasting beans, sesame seeds, tea, etc. For this reason, there is a pun in the phrase "roasting procession" to describe the continuous expenditure of money when a roasting pan is placed over a dish. Horoku-yaki is a dish that has been practiced since the Edo period, and in the "Ryori Dangoshu" (1822) it is written, "Put a shiho over the horoku, and whatever fish you have, place it on the shiho. Also, use the horoku as a lid and place fires on top and bottom to roast," but nowadays it is usually roasted in an oven and eaten with ponzu soy sauce.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

浅い皿形の厚手の土器。関西でいう〈ほうらく〉が正しい読みで，〈ほうろく〉はそのなまり。炮烙とも書く。火のあたりがやわらかいので，豆，ゴマ，茶などをいるのに適する。そのため，物炒り（ものいり）を物入りにかけて，出費の続くことを〈焙烙の行列〉というしゃれがある。ほうろく焼きは江戸時代から行われていた料理で，《料理談合集》(1822)には〈ほうろくへしほをもり，魚は何にてもしほの上へならへ，又，ほうろくをふたにして，上下に火を置てやく〉と見えるが，現在ではふつうオーブンで焼き，ポンスしょうゆで食べている。

出典　株式会社平凡社世界大百科事典第２版について　情報

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