Good eye, Ray! The technique originated in Japan, but was first popularized by a cookbook written in Chinese, which is why that is the name that is primarily associated with the technique globally. It's quite similar to the way we use the French word "macaron" for little almond flour cookies, even though they were originally an Italian treat that was popularized more broadly in France. Culinary history is full of fun linguistic twists and turns like this, and it's always so neat to see how we ended up with the terminology we have today! Happy baking!

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