Yoshi no Cookie: Kuruppon Oven de Cookie

The title of this article is official, but it comes from a non-English source. If an acceptable English source is found, then the article should be moved to its appropriate title.

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Yoshi no Cookie: Kuruppon Oven de Cookie
Developer	National Human Electronics
Publisher	Bullet-Proof Software
Platform(s)	Super Famicom
Release date	1994
Genre	Puzzle
Mode(s)	1–2 players
Media	Super NES: Game Pak
Input	Super NES: Super NES Controller

Yoshi no Cookie: Kuruppon Oven de Cookie is a Japan-only edition of Yoshi's Cookie, exclusively for the Super Famicom. It was developed by National Human Electronics (now Panasonic) and released in 1994 to promote their new Kuruppon oven. Only 500 copies of the game were produced, and they are now very expensive collector's items.

While an identical copy of the SNES version of Yoshi's Cookie is included, an additional mode is available in which Yoshi moves around on a map similar to Super Mario World's, navigating a small, unknown island. By surveying around and selecting areas, Yoshi is able to cross bridges, hop over blocks, and swim in river streams. Along his tour, Yoshi teaches recipe tutorials in the local buildings that players can use to bake real versions of the cookies featured in the game, such as Checkerboard Cookies, Heart Cookies, and Flower Cookies.

Locations

Cookie Kyōshitsu

In Cookie Kyōshitsu (クッキーきょうしつ kukkī kyōshitsu, "Cookie School"), the player may learn the recipes for the three kinds of Yoshi's Cookie, taught through visual but non-interactive tutorials.

型抜き　クッキ～ Kata nuki kukkī (Cutter Cookie)
Ingredients
Butter	50 grams
Sugar	50 grams
Egg	½
Vanilla extract	a small amount
Pastry flour	130 grams
Baking powder	½ teaspoon
Steps
ＳＴＥＰ　１　バターをねって　さとうを　くわえる STEP 1 batā wo nette satō wo kuwaeru (Step 1: mix the butter and add sugar)	バターを　しつおんに　しておく バター　を　おしつぶして しろっぽく　なるまで　ねる batā wo shitsuon ni shite oku batā wo oshi tsubushite shiroppoku naru made neru (have the butter be at room temperature crush the butter whisk it until it becomes whitish)
	さとうは　２かいに　わけて　いれる satō wa 2-kai ni wakete ireru (add the sugar in two parts)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　バターは　とかさないで　クリーム　じょうに　すること ONE POINT ADVISE batā wa tokasanaide kurīmu jō ni suru koto (One point advice: do not melt the butter, make it creamy)
ＳＴＥＰ　２　たまごを　くわえ、バニラエッセンスを　いれる STEP 2 tamago wo kuwae, banira ekussensu wo ireru (Step 2: add the egg and vanilla extract)
	たまごを　すこしずつ　いれ　よくまぜる tamago wo sukoshi zutsu ire yoku mazeru (add the egg a bit at a time mixing well)
	バニラエッセンスを　いれる いれすぎると　にがく　なるよ banira essensu wo ireru ire sugiru to nigaku naru yo (add vanilla extract adding too much will make it bitter)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　バニラエッセンスは　いれすぎると　にがく　なるよ ONE POINT ADVISE banira essensu wa ire sugiru to nigaku naru to (One point advice: if you add too much vanilla extract, it will become bitter)
ＳＴＥＰ　３　はくりきこを　くわえて　まぜる STEP 3 hakurikiko wo kuwaete mazeru (Step 3: add the flour and mix)
	はくりきこを　ふるいに　かける はくりきこは　バサッといちどに　いれる hakurikiko wo furui ni kakeru hakurikiko wa basatto ichido ni ireru (sieve the flour add the flour in a single pour)
	きべらで　きるように　まぜる kibera de kiru yō ni mazeru (mix with a spatula as if cutting it)
	まぜるおわったら　ひとつに　まとめておく mazeru owattara hitotsu matomete oku (once done mixing, bring it together)
	きじを　ラップに　つつむ kiji wo rappu ni tsutsumu (wrap the dough)
	れいぞうこで　やく３０ぶん　やすませる reizōko de yaku 30-bun yasumaseru (let it rest on the refrigerator for about 30 minutes)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　こなは　くうきを　ふくませるように　まぜるのだよ ONE POINT ADVISE kona wa kūki wo fukumaseru yō ni mazeru no da yo (One point advice: you have to mix the flour so that it becomes airy)
ＳＴＥＰ　４　きじを　のぼし　かたで　ぬく STEP 4 kiji wo noboshi kata de nuku (Step 4: prepare the dough and cut it with the cutter)
	きじを　めんぼうで　のぼす　５ミリの　あつさまで　のぼすんだよ kiji wo menbō de nobosu 5-miri no atsusa made nobosu n da yo (flatten the dough with a rolling pin, flattening it so it is 5 milimeters thick)
	のばせたら　かたを　ぬいて nobasetara kata wo nuite (once flattened, cut with the cutter)
	オーブンざらに　ならべていこう　アルミホイルは　ひいておいてね ōbun zara ni narabete ikō aruminhoiru wa hiite oite ne (arrange the units on a oven tray using an aluminum foil)
	クッキーは　ちゅうだんで　やいてね　じどうメミューを　えらんで クッキーひゃっか　で　やくんだよ kukkī wa chūdan de yaite ne jidou menyū wo erande kukkī hyakka de yakunda yo (bake the cookies, choosing the auto option you can you can bake many kinds of cookies)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　きじのりょうはしに　わりばしを　おくと　きんいつの　あつさに　なる ONE POINT ADVISE kiji no ryōhashi wo oku to kin'itsu no atsusa ni naru (One point advice: put disposable chopsticks on both sides of the dough to make it evenly thick)
絞り出し　クッキ～ Shibori dashi kukkī (Piped Cookie)
Ingredients
Butter	60 grams
Sugar	20 grams
Fresh cream	1 tablespoon
Vanilla extract	a small amount
Pastry flour	80 grams
Steps
ＳＴＥＰ　１　バターをねって　さとうを　くわえる STEP 1 batā wo nette satō wo kuwaeru (Step 1: mix the butter and add sugar)	バターを　しつおんに　しておく バター　を　おしつぶして しろっぽく　なるまで　ねる batā wo shitsuon shitsuon ni shiteoku batā wo oshi tsubushite shiroppoku naru made neru (have the butter be at room temperature crush the butter whisk it until it becomes whitish)
	さとうは　２かいに　わけて　いれる satō wa 2-kai ni wakete ireru (add the sugar in two parts)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　バターは　とかさないで　クリーム　じょうに　すること ONE POINT ADVISE batā wa tokasanaide kurīmu jō ni suru koto (One point advice: do not melt the butter, make it creamy)
ＳＴＥＰ　２　なまクリームを　くわえ、バニラエッセンスを　いれる STEP 2 nama kurīmu wo kuwae, banira essensu wo ireru (Step 2: add the fresh cream and vanilla extract)	なまクリームを　おおさじ１ぱい　はん　いれて　よく　まぜる nama kurīmu wo oosaji 1-pai han irete yoku mazeru (add one tablespoon of fresh cream and mix well)
	バニラエッセンスを　いれる いれすぎると　にがく　なるよ banira essensu wo ireru ire sugiru to nigaku naru yo (add vanilla extract adding too much will make it bitter)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　バニラエッセンスは　いれすぎると　にがく　なるよ ONE POINT ADVISE banira essensu wa ire sugiru to nigaku naru to (One point advice: if you add too much vanilla extract, it will become bitter)
ＳＴＥＰ　３　はくりきこを　くわえて　まぜる STEP 3 hakurikiko wo kuwaete mazeru (Step 3: add the flour and mix)
	はくりきこを　ふるいに　かける はくりきこは　バサッといちどに　いれる hakurikiko wo furui ni kakeru hakurikiko wa basatto ichido ni ireru (sieve the flour add the flour in a single pour)
	きべらで　きるように　まぜる kibera de kiru yō ni mazeru (mix with a spatula as if cutting it)
	まぜるおわったら　ひとつに　まとめておく mazeru owattara hitotsu matomete oku (once done mixing, bring it together)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　こなは　くうきを　ふくませるように　まぜるのだよ ONE POINT ADVISE kona wa kūki wo fukumaseru yō ni mazeru no da yo (One point advice: you have to mix the flour so that it becomes airy)
ＳＴＥＰ　４　きじを　しぼりだす STEP 4 kiji wo shibori dasu (Step 4: pipe the dough)
	かるくまとめた　きじを　しぼりだしぶくろ　に　いれる karuku matometa kiji wo shibori dashi bukuro ni ireru (put the softly compacted dough into the piping bag)
	アルミホイルを　ひいた　かくざらに　しぼりだしていく arumi hoiru wo hiita kakuzara ni shibore dashite iku (pipe it onto a rectangular tray with an aluminum foil)
	クッキーは　ちゅうだんで　やいてね　じどうメミューを　えらんで クッキーひゃっか　で　やくんだよ kukkī wa chūdan de yaite ne jidou menyū wo erande kukkī hyakka de yakunda yo (bake the cookies, choosing the auto option you can you can bake many kinds of cookies)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　しぼりだす　とき　は　すこし　かんかくを　おけて ONE POINT ADVISE shibori dasu toki wa sukoshi kankaku wo okete (One point advice: pipe in brief intervals)
アイスボックス　クッキ～ Aisu bokkusu kukkī (Icebox Cookie)
Ingredients
Butter	50 grams
Sugar	50 grams
Egg	½
Vanilla extract	a small amount
Pastry flour	100 grams
Baking powder	⅓ a teaspoon
Cocoa	2 teaspoons
Steps
ＳＴＥＰ　１　バターをねって　さとうを　くわえる STEP 1 batā wo nette satō wo kuwaeru (Step 1: mix the butter and add sugar)	バターを　しつおんに　しておく バター　を　おしつぶして しろっぽく　なるまで　ねる batā wo shitsuon shitsuon ni shiteoku batā wo oshi tsubushite shiroppoku naru made neru (have the butter be at room temperature crush the butter whisk it until it becomes whitish)
	さとうは　２かいに　わけて　いれる satō wa 2-kai ni wakete ireru (add the sugar in two parts)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　バターは　とかさないで　クリーム　じょうに　すること ONE POINT ADVISE batā wa tokasanaide kurīmu jō ni suru koto (One point advice: do not melt the butter, make it creamy)
ＳＴＥＰ　２　たまごを　くわえ、バニラエッセンスを　いれる STEP 2 tamago wo kuwae, banira ekussensu wo ireru (Step 2: add the egg and vanilla extract)
	たまごを　すこしずつ　いれ　よくまぜる tamago wo sukoshi zutsu ire yoku mazeru (add the egg a bit at a time mixing well)
	バニラエッセンスを　いれる いれすぎると　にがく　なるよ banira essensu wo ireru ire sugiru to nigaku naru yo (add vanilla extract adding too much will make it bitter)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　バニラエッセンスは　いれすぎると　にがく　なるよ ONE POINT ADVISE banira essensu wa ire sugiru to nigaku naru to (One point advice: if you add too much vanilla extract, it will become bitter)
ＳＴＥＰ　３　はくりきこを　くわえて　まぜる STEP 3 hakurikiko wo kuwaete mazeru (Step 3: add the flour and mix)
	はくりきこを　ふるいに　かける はくりきこは　バサッといちどに　いれる hakurikiko wo furui ni kakeru hakurikiko wa basatto ichido ni ireru (sieve the flour add the flour in a single pour)
	きべらで　きるように　まぜる kibera de kiru yō ni mazeru (mix with a spatula as if cutting it)
	きじを　はんぶんに　わけておく きじの　かたほうを　とりだし kiji wo hanbun ni wakete oku kiji no katahō wo tori dashi (split the dough into two take one half)
	はんぶんに　ココアをこさじ２はい　いれる ココアを　よくまぜる hanbun ni kokoa wo kosaji 2-hai ireru kokoa wo yoku mazeru (add two teaspoons of cocoa to one half mix the cocoa well)
	まとめられた　きじを　ラップで　つつんで　れいとうこで　こおらせる matomerareta kiji wo rappu de tsutsunde reitōko de kooraseru (wrap the dough and freeze it)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　こなは　くうきを　ふくませるように　まぜるのだよ ONE POINT ADVISE kona wa kūki wo fukumaseru yō ni mazeru no da yo (One point advice: you have to mix the flour so that it becomes airy)
ＳＴＥＰ　４　２しょくの　きじを　はりあわせる STEP 4 2-shoku no kiji wo hari awaseru (Step 4: paste the doughs in the two colors together)
	たてはんぶんに　きる らんぱくを　ぬって ２しょくを　はりあわせる tate hanbun ni kiru ranpaku wo nutte 2-shoku wo hari awaseru (cut in half lengthwise, brush with egg white paste the two colors together)
	ラップで　つつんで　れいとうこで　こおらせる rappu de tsutsunde reitōku de kooraseru (wrap it and freeze it)
	はりあわせた　きじを　たてはんぶんに　きる いちまつになるように　くみあわせて　はる hari awaseta kiji wo tate hanbun ni kiru ichimatsu ni naru yō ni kumi awasete haru (cut the joined dough in half lengthwise paste it in a check pattern)
	５ミリほどの　あつさに　きる 5-miri hodo no atsusa ni kiru (cut it in 5 milimeters thick pieces)
	アルミンホイルは　ひいておいてね arumin hoiru wa hiite oite ne (put it in aluminum foil)
	クッキーは　ちゅうだんで　やいてね　じどうメミューを　えらんで クッキーひゃっか　で　やくんだよ kukkī wa chūdan de yaite ne jidou menyū wo erande kukkī hyakka de yakunda yo (bake the cookies, choosing the auto option you can you can bake many kinds of cookies)
	ＯＮＥ　ＰＯＩＮＴ　ＡＤＶＩＳＥ　きんいつの　あつさに　きるように ONE POINT ADVISE kin'itsu no atsusa ni kiru yō ni (One point advice: cut the dough uniformly)

Gallery

Sprites

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  Yoshi, title screen sprite

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  Yoshi

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  Yoshi, overworld sprite

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  Yoshi, indoors sprite

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  Yoshi, cooking tutorial sprite

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  Yoshi statue

Screenshots

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  The title screen

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Media

The Cookie Factory

File infoMedia:YnCKOdC The Cookie Factory.oga ​

World Map

File infoMedia:YnCKOdC World Map.oga ​

Let's Bake!

File infoMedia:YnCKOdC Let's Bake!.oga ​

Prepare the Oven

File infoMedia:YnCKOdC Prepare the Oven.oga ​

Types of Cookies

File infoMedia:YnCKOdC Types of Cookies.oga ​

Measuring

File infoMedia:YnCKOdC Measuring.oga ​

Help:Media • Having trouble playing?

Names in other languages

Language	Name	Meaning
Japanese	ヨッシーのクッキー クルッポンオーブンでクッキー Yosshī no Kukkī: Kuruppon Ōbun de Kukkī	Yoshi's Cookie: Cookies in Kuruppon Oven

References

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