What is Wasanbon? — Japan's Traditional Premium Sugar
Wasanbon (wasanbon) is a traditional Japanese premium sugar,
and a specialty product with a history of more than 200 years in Kagawa Prefecture and parts of Tokushima Prefecture.
It is mainly used in high-grade wagashi (Japanese confections) and is known for its elegant sweetness and smooth melt-in-the-mouth texture.
While white sugar and brown sugar are common,
Wasanbon, made by a unique production method, has a deep sweetness
and pairs exceptionally well with Japanese tea.
Characteristics of Wasanbon
1. Refined sweetness and distinctive flavor
Wasanbon has a mild, gentle sweetness that is not overly sweet like some white sugar.
It leaves a clean aftertaste with a subtle richness.
2. Melts in the mouth
The particles of Wasanbon are very fine and dissolve smoothly in the mouth, which is one of its defining features.
This silky texture is an appeal not found in other sugars!
3. A handcrafted product from a traditional method
Wasanbon is made using a traditional production method dating back to the Edo period.
Because of this, mass production is difficult, and it remains a high-quality sugar made by skilled artisans.
How Wasanbon Is Made
1. Made from chikutou (bamboo-like sugarcane)
Wasanbon is made from chikutou, a special sugarcane shaped like a bamboo shoot.
Compared with ordinary sugarcane, it has less fiber and a clean, pure sweetness.
2. Traditional sugar-making steps (polishing, pressing, drying)
Making Wasanbon involves distinctive steps called “togi” (polishing) and “oshi-bune” (pressing boat).
- Togi (polishing): The coarse sugar (white under-sugar) boiled and solidified is crushed, a small amount of water is added, and the sugar is rubbed by hand on a board in a process called “polishing.”
- Oshi (pressing): The polished sugar is placed in cloth bags, arranged in a wooden box called an “oshi-bune,” and weights are applied to slowly press out the molasses.
- Drying: After enough molasses has been removed in the oshi-bune, the sugar is broken up and dried, then sieved to even the granules — at this point the “Wasanbon sugar” is complete!
This handcrafted process gives Wasanbon its unique melt-in-the-mouth texture.
Wagashi Made with Wasanbon
1. Higashi (dry sweets)
- The most popular type of Wasanbon confection!
- Shaped into pretty forms using wooden molds, they are beautiful to look at
- They are commonly enjoyed with matcha or other teas
2. Wasanbon roll cake
- A Western-style cake that highlights Wasanbon’s gentle sweetness
- Pairs perfectly with fresh cream — the moist texture is delightful
3. Wasanbon pudding
- Adding Wasanbon to a creamy pudding gives it a smooth, mellow sweetness!
- Recommended for fans of Japanese-style sweets
Places to Enjoy Wasanbon in Kagawa
1. Baikodo (Higashikagawa City)
Location: Hiketa, Higashikagawa City, Kagawa Prefecture
Hours: 9:00–17:00
Features: A famous Wasanbon shop! Hands-on workshops are also available
2. Wasanbon specialty shop “Mitani Seito”
Location: Higashikagawa City, Kagawa Prefecture (an established Wasanbon maker in Higashikagawa)
Hours: 9:00–18:00
Features: A long-established shop that preserves traditional production methods
Visitor Information
1. Where can I buy Wasanbon?
You can buy Wasanbon at souvenir shops, wagashi shops, and online stores within Kagawa Prefecture!
In particular, the souvenir shops at Takamatsu Airport and JR Takamatsu Station offer a wide selection.
2. How much does Wasanbon cost?
- Typical boxed Wasanbon higashi (dry sweets): ¥1,000–¥2,500
- Sweets made with Wasanbon: around ¥500–¥1,500
3. Can you experience making Wasanbon?
At Baikodo in Higashikagawa City, Kagawa Prefecture, you can join a Wasanbon-making experience!
You can press Wasanbon into wooden molds yourself and take your creations home.
Summary and Frequently Asked Questions
Summary
- Wasanbon is a traditional premium sugar from Kagawa Prefecture, characterized by its refined sweetness
- Using chikutou and a handcrafted sugar-making process achieves its unique melt-in-the-mouth texture
- It is used in both Japanese and Western sweets, and Wasanbon higashi are especially popular!
- In Kagawa you can enjoy Wasanbon at places like Baikodo and Mitani Seito
Frequently Asked Questions
Q: What is the difference between Wasanbon and regular sugar?
A: Wasanbon is characterized by a milder, gentler sweetness than typical white sugar.
Also, because the production process is carefully done by hand, you can enjoy its distinctive melt-in-the-mouth texture.
Q: What sweets made with Wasanbon do you recommend?
A: Traditional Wasanbon higashi, as well as roll cakes and puddings, are recommended!
Wasanbon higashi in particular pair perfectly with matcha.
Q: Where can I buy Wasanbon?
A: You can purchase it at souvenir shops, wagashi shops, and online stores in Kagawa Prefecture.
Especially at Takamatsu Airport and JR Takamatsu Station, you’ll find a wide variety of Wasanbon!
If you visit Kagawa, be sure to taste the traditional Wasanbon!
