Wasanbon sugar ✦

Wasanbon

What it is

Made in Tokushima and Kagawa from a thin local cane called chikutō, it takes about twenty days: the sugar is crystallised slowly in wooden tubs, then kneaded by hand with a little water on trays, up to five times, to press the molasses out. Sanbon means three trays, after the kneadings the old method counted — the process now runs longer than its own name admits.

In the kitchen

The crystal is fine enough to melt on the tongue and heat destroys the point of it: keep it for higashi, dusted over fruit or whisked into cold cream, never boiled into a syrup. If you have to substitute, icing sugar comes closer than caster.

Goes with

Matcha Adzuki bean Kinako Black sesame Yuzu Sencha

Same species

Cane vinegar Chinese rock sugar Dark rum Demerara sugar Golden syrup Icing sugar

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