Beautiful and cute sweets. Gentle but melting mouth is a happy taste that involuntarily falls open.
The Sanuki technique that has been carefully preserved by craftsmen in keeping with the tradition of two hundred years is Wasanbon.

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  History of Wasanbon

  Wasanbon was born during the Edo period when the 8th Shogun Tokugawa Yoshimune encouraged the sugar industry. For the purpose of creating special products and securing financial resources in the reform of Kyoho, the fifth lord of the Takamatsu clan, Ryoyasu Matsudaira ordered sugar production to Hiraga Gennai, and was completed by Shukei Mukaiyama. The journey to completion has never been easier. At that time, sugar was produced only in Okinawa and Amami Oshima, so no good quality cane was available. Ryosuke Seki, who came to the pilgrimage from Amami Oshima, saved such a situation. It was started by giving away seeds that had never been abroad to help Shuku Mukaiyama help her go where she had fallen for illness and reward her. However, the struggle continued after that, and due to climate and terrain, it was not possible to produce high quality brown sugar. Therefore, a method was devised to remove molasses. After a lot of hard work, the prototype of Wasanbon was completed. Wasanbon sugar, which has no habit, is soft with crystals, warm and sweet, has a unique taste that was not found in conventional sugars.

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  History of Wasanbon

  Wasanbon begins with sugar cane making. Sugar cane, which is suitable for Sanuki Wasanbon, is made only in a very limited area, mainly in Hikita, Kagawa Prefecture. There, white sugar is made based on the sugar cane harvested. Shirashita sugar making is one of the most important places in the production of Wasanbon, and the craftsmen stay in the workshop for about a month to make Shirashita sugar, and rarely meet people. When the white sugar is completed in this way, the craftsman sharpens the sugar crystals to make them round, pushes them into a boat, squeezes them out, and removes the molasses. Sharpening used to be three days, but now it takes five days to bring out more delicate taste. The name "Wasanbon" is a name given to grinding on a tray for three days. 1 years of traditional taste cannot be achieved with this recipe. This manual process, which is still the same, is essential to making traditional flavors forever. Wasanbon sugar that has been finished over a long period of time is shaped into a seasonal pattern by various wooden patterns.

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  Wasanbon spread from tea reception until Wasanbon is made

  Wasanbon sugar shaped into a seasonal pattern has long been popular as a matcha candy. However, the appeal of Wasanbon is not limited to that. It goes well with green tea, coffee and tea. Some of Kagawa's most prestigious shops also add Wasanbon to their coffee. Wasanbon can also be used for sake such as brandy, cooking and confectionery. Recently, it is not uncommon to use Wasanbon for cakes. Wasanbon roll is becoming a new specialty of Kagawa. Wasanbon, made with the natural sweetness of sugar cane, is compatible with various things and brings out the full flavor of the ingredients.

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