Talk:Castella

Pão de Castela

I never heard about a "pão de espanha" in Portugal. All sponge cakes are refered as "pão-de-ló". Perhaps it was a name in ancient times but no one calls it by that name anymore. —Preceding unsigned comment added by 193.136.173.42 (talk) 15:41, 14 May 2010 (UTC)

Natural

"Castella is made of natural ingredients, so its simple taste is a favorite of many Japanese people. ". Unsourced statement. Castella sold nowadays is full of artificial sugar and additives, and being natural has absolutely no relation to being liked by Japanese people. It seems to imply that other countries prefer `artificial` food. --114.182.186.40 (talk) 13:07, 20 May 2010 (UTC)

The responsibility is on you to prove that non-Japanese do not, in fact, prefer artificial food. Until then, the convention stands. — Preceding unsigned comment added by 76.102.6.186 (talk) 06:54, 10 August 2014 (UTC)

Thing is, the reason given here is that the flavor is simple. "Simple" would therefore be a better word to use than "natural," so I'm changing it for now. For that matter, the so-called good-equals-natural convention is terrible, but its main sin here is that it's unencyclopedic and unspecific.Tranquilled (talk) 04:19, 26 June 2015 (UTC)

Festival Food

"very common at festivals and as a street food." - The writer is getting confused with Eggette — Preceding unsigned comment added by 86.24.130.214 (talk) 00:04, 24 January 2012 (UTC)

Not sure if I would say it is common at festivals or as street food, but it's definitely not an eggette which is from Hong Kong and Guangdong China, not Japan. 130.207.62.67 (talk) 15:47, 6 June 2012 (UTC)

External links modified

Hello fellow Wikipedians,

I have just added archive links to one external link on Castella. Please take a moment to review my edit. If necessary, add {{cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{nobots|deny=InternetArchiveBot}} to keep me off the page altogether. I made the following changes:

• Added archive https://web.archive.org/20080622200257/http://www.tokyo-bunmeido.co.jp:80/museum/rekishi/index.html to http://www.tokyo-bunmeido.co.jp/museum/rekishi/index.html

When you have finished reviewing my changes, please set the checked parameter below to true to let others know.

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

• If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
• If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers. —^{cyberbot II}_{Talk to my owner:Online} 12:36, 19 October 2015 (UTC)

This article's importance rating is problematic

This article should be of at least mid-importance, since castella is now a widely known speciality of Nagasaki Prefecture (better known than Ikkōkō), and it is now somewhat popular in Taiwan.--RekishiEJ (talk) 10:28, 24 June 2019 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion

The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion:

• Japanese black sugar castella.jpg

Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 05:52, 24 February 2020 (UTC)

Can someone explain this sentence?

"There is no confectionery called “Castella” in Portugal, and the prototype confectionery described later also differs in appearance and manufacturing method from Kasutera (Castella)."

What is this 'prototype confectionary' described later, is it talking about the part where they describe how Nagasaki castella is made? This seems very inconsistent. Later on it says "the cake was brought to Japan by Portuguese merchants in the 16th century." But didn't the first sentence ^ above just say that there was no confectionary called Castella in Portugal? So what is it then? I'd just like some clarification and better wording. — Preceding unsigned comment added by 108.41.88.6 (talk) 12:28, 3 July 2020 (UTC)

The writer most likely meant it like the japanese took those sponge cakes and made castella which is inspired by sponge cakes 110.160.100.97 (talk) 00:12, 5 February 2025 (UTC)

Castella or maybe castello

What's pão de castela? Isn't it castello, castle... it seems the way the cake is made, using the popular and common baking technique "clara de ovos em castello" using eggs whites, and castella may be just a misstranslation as it is the feminine word for Castello / castelo the same word using for Castille in Spain, which also means the same.-Pedro (talk) 20:00, 12 November 2021 (UTC)

Pão de Castela – Pão de Ló – Pão da Espanha

Chatting with an AI, summary: I cannot write bibliographic references. Where on the web can I find a reference to the text or book that mentions: Vocabvlario da Lingoa de Iapam (Vocabulary of the Japanese Language), (Nippo Jisho) published by Jesuit missionaries in 1603?

Direct Sources and Repositories.

• Vocabvlario da Lingoa de Iapam (copy of 1630)

• Found in Translation: Lives and Afterlives of the Vocabulario da Lingoa de Iapam (1603-1604)

Other comments.

• Museu do Açúcar e doce: In his article: Kasutera – the story of a Portuguese sweet in Japan (in Portuguese), they explain how the original Portuguese term was Pão de Castela (Pan de Castilla, in Spanish) before its local evolution.

• Modern articles (including Museu do Açúcar e doce and others) mix terms from different eras, leading to confusion. To understand the technical and temporal differences and why Pão de Castela is the correct name and "Bread of Spain" (Pão da Espanha) is a later term, we will examine the difference in dates:

• • Pão de Castela (16th Century): This is the name the Portuguese gave to Japan in 1543. At that time, Portugal and Castile were kingdoms with a close but distinct relationship. The navigators specifically referred to Castile because that was the origin of the sponge cake tradition.

• • Bread of Spain (18th Century): The term Pan di Spagna (in Italian) or Pan de España (in Spanish) became popular much later, around 1700-1750. It arose when a Genoese cook (Giobatta Cabona) prepared a light sponge cake for the Spanish court in Madrid and named it so. Some articles on the web often begin by mentioning the "Pan de España" (Bread of Spain), because it is the name that a European or Italian reader recognizes today, but this is an anachronism; since an 18th-century name is used to explain a 16th-century event.

Why is the correct name Pão de Castela?

• If we review the sources strictly contemporary to the arrival in Japan (such as the aforementioned Vocabulary of 1603):

• • The term "Pan de España" (Bread of Spain) did not exist in the Luso-Japanese records.

• • "Castela" did exist: Jesuit missionaries recorded the word based on what they heard from sailors: Pão de Castela (Bread of Castile).

• • In conclusion: Pão de Castela is the only historically accurate name for the 16th century. Any reference using "Pan de España" (Bread of Spain) to describe the arrival in Japan in 1543 is a historical error, projecting a future name onto the past.

Evidence of the primacy of the name

• Historical confirmation: In the 16th century, Jesuit records did not use the term Pão de Ló; the pastry was formally presented as “Pão de Castela” in Japan, which literally means pan de Castilla (bread of Castile).

• Immutability: While in Portugal the name evolved to Pão de Ló, in Japan the name was “frozen” in time as Kasutera (Castella), preserving the original name from 1543.• Historical confirmation: In the 16th century, Jkasutoro (talk) 02:39, 10 March 2026 (UTC)