Kagawa prefecture products

Wasanbon sugar

wasanbon sugar pictures

Beautiful and cute sweets.The gentle melting in the mouth is a happy taste that will make your mouth melt.
Wasanbon sugar is a Sanuki technique that preserves the tradition of XNUMX years and is carefully finished by the hands of craftsmen.

Seasonal season
Time to go around Peak season (seasonal season)
1 2 3 4 5 6 7 8 9 10 11 12
Main production area
  • History of Wasanbon sugar

    Wasanbon sugar was born during the Edo period, when the 8th Shogun Tokugawa Yoshimune encouraged the sugar industry.With the aim of creating special products and securing financial resources for the Kyoho Reforms, Yoriyasu Matsudaira, the 5th lord of the Takamatsu domain, ordered the production of sugar to Gennai Hiraga, which was later completed by Shukei Mukaiyama.The road to completion was by no means an easy one.At that time, sugar was produced only in Okinawa and Amami Oshima, so good quality millet seeds were not available.Ryosuke Seki, a pilgrim from Amami Oshima, saved the situation.When he fell ill, he was rescued by Mukaiyama Shukei.However, even after that, the hard work continued, and due to the climate and topography, it was not possible to produce high-quality brown sugar.That's why we devised a way to remove the molasses.After many hardships, the prototype of Wasanbon sugar was completed.This is how wasanbon sugar was born, which has a unique flavor that no sugar had until then, with a warm sweetness and soft crystals.

  • History of Wasanbon sugar

    Wasanbon sugar begins with making sugar cane.The sugar cane that is suitable for Sanuki Wasanbon sugar is produced only in a very limited area centered on Hiketa in Kagawa prefecture.Shiroshitato is made from the sugar cane harvested there.Shiroshitato is a very important part of the Wasanbon sugar making process, and the craftsmen spend almost no time in the workshop for about a month making Shiroshitato.Once the shiroshitato is completed in this way, the craftsman grinds the sugar crystals into round shapes, puts them in a push boat, and presses them to remove the molasses.Polishing used to take 1 days, but now it takes 3 days to bring out a more delicate taste. The name "Wasanbon sugar" comes from the fact that it is polished on a tray for three days. The 5-year-old traditional taste can only be created with this method.This manual work, which has not changed to this day, is indispensable for continuing to create the traditional taste.Wasanbon sugar, which takes a long time to finish in this way, is shaped into seasonal patterns using various wooden molds.

  • How Wasanbon sugar is made Wasanbon sugar spreads from receiving tea

    Wasanbon sugar in the shape of seasonal patterns has long been popular as a matcha sweet.However, the charm of Wasanbon does not stop there.It goes very well with sencha, coffee, and black tea.Some high-class shops in Kagawa Prefecture add wasanbon sugar to their coffee.In addition, wasanbon sugar can be used for brandy and other alcoholic beverages, cooking, and making sweets.Recently, it is not uncommon to use wasanbon sugar in cakes.Wasanbon rolls are becoming established as a new specialty of Kagawa.Wasanbon, which is made with the natural sweetness of sugar cane in mind, goes well with a variety of foods and brings out the full flavor of the ingredients.

Twitter Facebook LINE PLURK WeChat

A comedian who lives in Kagawa, “Tsuyoshi Kaji” reports on local products

Watch the video "The 69th Wasanbon sugar"

Prefectural products company