琴平・金刀比羅宮の門前町に佇む温泉旅館

Wasanbon is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa. The sugar is often used for Japanese sweets (wagashi). The sugar is made from thin sugarcane plants grown locally in Shikoku, called taketo or chikusha. 

It is alightgoldencolour, with granules slightly larger than icing sugar and has a unique aroma and flavour, with butter and honey overtones.
It is used in making sweets and yokan, as a coffee and tea sweetener, in dipping sauces at sushi restaurants, and in baking at home.
It is manufactured traditionally in the prefectures of Tokushima and Kagawa on Shikoku island, from sugarcane. It goes through 8 stages; the entire process takes about 20 days.
A grade of the sugar called "awa wasanbon toh" is considered by some people to be the highest grade.

The variety of sugarcane used is called in Japanese "chikutoh." (The locals in the area call it "hosokiki.") Other names for it are saccharum sinese, aka Chinese sugar cane. This variety of sugarcane grows about two yards (two metres) tall, and is about as thick as a finger. Other parts of the world use sugar cane that grows taller and thicker, as it produces more sugar.
Thechikutoh sugarcane is harvested between December and February. It is harvested late in the year on purpose, to allow the sugar content of the cane to develop to its maximum.
The cane ispressedbymachine to extract its juice. The juice goes into a tank; the crushed canes are used as cattle fodder, or fertilizer.

Japanese make lots of shapes or styles on Wasanbon like seasonal fruits, redfoilage, even Halloween's ghost or witch could be made by Wasanbon. You could see this awesome skill at our souvenir shop in Koubaitei. 

*The souvenir shop is from 7:00 ~ 22:00 on1st floor. 


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