| dbo:abstract |
Kippan (桔餅), also chippan are an Okinawan confection. They are crafted individually by hand from lightly peeled kunibu or (九年母) and (カーブチー) citrus from Yanbaru, reduced with sugar for several hours, then coated in liquid sugar; sometimes they are dusted with further toppings, such as matcha; the whole process can take up to four days. Kippan date from the time of the Ryūkyū Kingdom. Understood to have been originally introduced from Fuzhou some three hundred years ago, they were served to visiting dignitaries of the Imperial Chinese Missions. Available to the people at large from the Meiji period, today they continue to be made only by one sixth-generation purveyor in Naha. Kippan have been recognized by the Agency for Cultural Affairs as a constituent element of the Japan Heritage "story" Traditional Ryūkyūan Cuisine, Awamori, and Performing Arts of Okinawa that have continued unbroken since the time of the Ryūkyū Kingdom. (en) 桔餅（橘餅、きっぱん）は、沖縄県の菓子の名称。「ちっぱん」ともいう。 クニブ（九年母 クネンボ）やカーブチーなどの柑橘類の実を砂糖でじっくりと煮詰め、砂糖の衣で覆っている。実の表面を剥き果汁を搾って皮を細かく刻む。そのあと長時間砂糖で煮詰めて、直径5センチ程度の餅状に丸めて乾燥させる。仕上げに真っ白な砂糖で表面を覆う。 琉球王朝期の1731年ごろに中国から伝来したものとされ、闘鶏餃や鶏卵糕の材料にも用いられている。王朝期は実の形を残して種と果汁を捨てて砂糖の衣を使用していなかったが、いつしか用いられるようになった。サーターアンダーギー、ちんすこう、鶏卵糕とおなじ中国の影響の濃い菓子である。 (ja) |
| dbo:alias |
Chippan (en) |
| dbo:country |
dbr:Japan dbr:China |
| dbo:ingredient |
dbr:Sugar dbr:Japanese_citrus |
| dbo:ingredientName |
Citrus,sugar |
| dbo:region |
dbr:Okinawa |
| dbo:thumbnail |
wiki-commons:Special:FilePath/Kippan3.jpg?width=300 |
| dbo:wikiPageID |
64607449 (xsd:integer) |
| dbo:wikiPageLength |
3372 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID |
969020393 (xsd:integer) |
| dbo:wikiPageWikiLink |
dbr:Meiji_period dbc:Japanese_desserts_and_sweets dbr:Matcha dbr:Ryūkyū_Kingdom dbr:Naha,_Okinawa dbr:Fuzhou dbr:Chinsuko dbr:Sugar dbr:Japan_Heritage dbr:Japanese_citrus dbr:Agency_for_Cultural_Affairs dbr:Reduction_(cooking) dbr:Japan dbr:Wagashi dbr:China dbr:Awamori dbc:Okinawan_cuisine dbr:Okinawa dbr:Okinawa_Prefecture dbr:Yanbaru dbr:Sata_andagi dbr:Imperial_Chinese_missions_to_the_Ryukyu_Kingdom dbr:Kunenbo dbr:Kābuchī |
| dbp:alternateName |
Chippan (en) |
| dbp:country |
dbr:Japan dbr:China |
| dbp:mainIngredient |
dbr:Sugar dbr:Japanese_citrus |
| dbp:name |
Kippan (en) 桔餅 (en) |
| dbp:region |
dbr:Okinawa |
| dbp:wikiPageUsesTemplate |
dbt:Infobox_food dbt:Nihongo dbt:Reflist |
| dcterms:subject |
dbc:Japanese_desserts_and_sweets dbc:Okinawan_cuisine |
| rdf:type |
owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment |
桔餅（橘餅、きっぱん）は、沖縄県の菓子の名称。「ちっぱん」ともいう。 クニブ（九年母 クネンボ）やカーブチーなどの柑橘類の実を砂糖でじっくりと煮詰め、砂糖の衣で覆っている。実の表面を剥き果汁を搾って皮を細かく刻む。そのあと長時間砂糖で煮詰めて、直径5センチ程度の餅状に丸めて乾燥させる。仕上げに真っ白な砂糖で表面を覆う。 琉球王朝期の1731年ごろに中国から伝来したものとされ、闘鶏餃や鶏卵糕の材料にも用いられている。王朝期は実の形を残して種と果汁を捨てて砂糖の衣を使用していなかったが、いつしか用いられるようになった。サーターアンダーギー、ちんすこう、鶏卵糕とおなじ中国の影響の濃い菓子である。 (ja) Kippan (桔餅), also chippan are an Okinawan confection. They are crafted individually by hand from lightly peeled kunibu or (九年母) and (カーブチー) citrus from Yanbaru, reduced with sugar for several hours, then coated in liquid sugar; sometimes they are dusted with further toppings, such as matcha; the whole process can take up to four days. Kippan date from the time of the Ryūkyū Kingdom. Understood to have been originally introduced from Fuzhou some three hundred years ago, they were served to visiting dignitaries of the Imperial Chinese Missions. Available to the people at large from the Meiji period, today they continue to be made only by one sixth-generation purveyor in Naha. Kippan have been recognized by the Agency for Cultural Affairs as a constituent element of the Japan Heritage "stor (en) |
| rdfs:label |
Kippan (en) 桔餅 (ja) |
| owl:sameAs |
wikidata:Kippan dbpedia-ja:Kippan https://global.dbpedia.org/id/DBdh |
| prov:wasDerivedFrom |
wikipedia-en:Kippan?oldid=969020393&ns=0 |
| foaf:depiction |
wiki-commons:Special:FilePath/Kippan3.jpg |
| foaf:isPrimaryTopicOf |
wikipedia-en:Kippan |
| foaf:name |
Kippan (en) 桔餅 (en) |
| is dbo:wikiPageWikiLink of |
dbr:Japan_Heritage |
| is foaf:primaryTopic of |
wikipedia-en:Kippan |
