Offer a bite of luck for Mother’s Day with this Japanese upper-class s – 供TOMO 玄米コーヒーオンラインストア

Japanese gift idea

Offer a bite of luck for Mother’s Day with this Japanese upper-class sweet

Japanese sweets are getting more and more popular around the world: dango, dorayaki… Among them, you will find wasanbon sugar, a traditional and high quality type of dry sweet, often used in confectionery recipes. But you may ask, what make them so special? And why your mom would be happy to get some, in these time where travelling to Japan is still difficult?

The secret of wasanbon sugars

A traditional recipe with more than 200 years of history

Wasanbon production started around the 18th century in Japan. Wasanbon is made from a special type of sugar cane called chikusha, which grows exclusively in the Shikoku Island, more precisely in Kagawa and Tokushima prefectures. This sugar cane is generally harvested between December and February.

The full process requires 8 steps, which can take up to 20 days to finalize. The cane juice is first extracted and then boiled. The juice is then purified, boiled again and left to rest. The refining process is then repeated twice. Finally, the wasanbon sugar is sifted and dried.

The final wasanbon sugar has a pale gold color, but you may also find sugars with pastel colors as well for esthetic purposes.

Wasanbon: a healthy Japanese treat

Another reason why Japanese food is good for you!

Wasanbon is a non-centrifugal type of raw sugar, which contains minerals such as sodium, potassium, calcium, magnesium, and more.

How to eat wasanbon

The richness of Japanese cuisine in one bite

Wasanbon are commonly enjoyed with a cup of matcha, Genshin coffee (Japanese premium brown rice coffee) or black coffee. You can also eat them like a candy: you will be amazingly surprised by how they melt in the mouth and bring you the right amount of sweetness you need!