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Wasanbon – Wikipedia

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– Production:
– Traditional manufacturing process of wasanbon involves 8 stages
– Takes roughly 20 days to complete
Sugarcane harvested between December and February
– Cane pressed by machine to extract juice
Juice boiled, condensed, cooled, and refined to produce fine sugar

– References:
– Source: The World of Sugar in Shosha Magazine, Tokyo, Marubeni, Summer 2003, Page 3

– Further reading:
– Information on Wasanbon available on
– Wasanbon details archived from the original source
– Study on aroma contents and compositions of Wasanbon sugar
– Book reference: A dictionary of Japanese food by Richard Hosking
– Information on Awa Wasanbon by C.C. Lemon

– Notable uses:
– Wasanbon used in traditional Japanese confectionery
– Considered a high-quality sugar with delicate flavor
– Often used in tea ceremonies and as a topping for desserts
– Plays a significant role in Japanese cultural practices
– Known for its fine texture and unique sweetness

– Cultural significance:
– Wasanbon production is a traditional craft in Japan
– Represents a connection to nature and seasonal harvesting
– Production process involves precision and skill
– Wasanbon often associated with rituals and celebrations
– Reflects the Japanese value of craftsmanship and attention to detail

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