Wasanbon Sugar

This fine-grained Japanese sugar is traditionally produced in the Shikoku region, particularly in Tokushima and Kagawa Prefectures. Made from locally grown thin sugarcane varieties such as Chikusha and Hakuza, it boasts a light golden colour and a unique aroma with butter and honey overtones. The meticulous manufacturing process involves multiple stages over approximately 20 days, including extracting juice from late-harvested sugarcane, boiling to remove impurities, crystallisation, pressing, washing, kneading, drying, and sieving to achieve its characteristic fine texture and delicate flavour.

How to Use

Wasanbon sugar enhances traditional Japanese sweets like wagashi and higashi, adding a subtle sweetness and refined taste. It serves as a coffee and tea sweetener, complements dipping sauces at sushi restaurants, and can be incorporated into home baking recipes for a touch of authentic Japanese flavour.

About Komi

Focused on finding and creating the very best Japanese ingredients Komi was founded in the UK in 2021. It now works with a collection of artisans and suppliers to bring fine ingredients to the UK and the rest of the world.

和三盆糖

Wasanbon Tō

Spec

• Prefecture: Tokushima