Wasanbon

The natural sweetness of sugarcane cultivated in a limited area of the Sanuki region is finished by craftsmen to the finest umami at Wasanbon in Sanuki. Sugarcane grown in Kagawa prefecture, which is warm and has little rain, makes the finest sanbon sugar, which has a unique mellow flavor. Sanbon sugar is made by planting sugarcane in early spring and waiting for harvesting in December. When sugarcane, which is the raw material, is squeezed and the squeezed juice is boiled down, light brown white sugar is formed. Put this white sugar in a cotton cloth bag, hang it on a push boat (wooden press), rub it on the tray, sharpen it (remove impurities), and repeat the process of smelting the sweetness. In the past, this work was done 3 times, so it is said that it was named “Sanbon sugar.” When you put it in your mouth, it melts gently, and the gentle sweetness soothes your heart.