Tag: Wasanbontô

Higashi, or how to eat Wasanbon Sugar

As this sugar is difficult to produce and thus quite expensive, it is usually turned into Higashi, Dried Sweets, to be served with Matcha during Sadô Tea Ceremonies. After sieving the sugar, a little liquid, often with some dye is added, all is mixed, the amount of liquid is really minuscule. After a second sieving… Continue reading Higashi, or how to eat Wasanbon Sugar

Wasanbontô – Rare Japanese Sugar

Wasanbontô Naturally refined Sugar. Produced in eastern Shikoku by cooking down Sugar Cane juice with an addition of Lime, letting it crystalize, pressed to remove molasses, kneaded with addition of water to remove more molasses, pressed and kneaded until deemed finished. This is then dried in a small block and sold broken up, mainly to… Continue reading Wasanbontô – Rare Japanese Sugar