​最早於江戶時代開始將ところてん(將海藻熬煮後冷卻凝固的食品)與砂糖混

​最早於江戶時代開始將ところてん(將海藻熬煮後冷卻凝固的食品)與砂糖混合做成琥珀糖的人是「美濃屋太郎左衛門」，他同時也是寒天的發明者。透明的糖果容易加工創作出水、河川、晴空、夜空等自然風情感，加入一點檸檬皮或柚子皮就能做出帶著金色的糖果，所以琥珀糖在江戶時代時被稱為「金玉糖」。

結果 (英文) 1:

As early as the beginning of the Edo period と ko ro te san (after cooling and solidification of the seaweed boiled food) mixed with sugar to make amber sugar people are "Mino house Saemon Taro", who is also the inventor of cold days. Transparent candy easy creation and processing of water, rivers, skies, night sky, wind and other natural emotion, add a little lemon or grapefruit peel can make the skin with a golden candy, so amber sugar is known as "Jin sugar" in the Edo period .

結果 (英文) 2:

The earliest e-jiang era started to be called (cold-coagulant food after seaweed boiled) sugar-mixed "Minoya TaroZaemon" and other simultaneous ya kore agar-like bright people. Transparent sugar-frans easy processing creative outingwater, river, fine sky, natural atmosphere feeling such as the night sky, subscription one-skin or gyoza-skin-in-ano-e-tei-written gold-sugar fruit, for the period of "gold ball sugar" for the period of sardines.

結果 (英文) 3:

At the beginning of the otobe period, it is said that the amber sugar is a mixture of sugar and cold, which is mixed with sugar. Transparent sugarcane easy processing creations, rivers, clear skies, night sky, natural feeling, etc.