Wasanbon (Premium Refined Sugar)
和三盆糖 (和三盆糖)
Por qué hacer sourcing en Japón
Kagawa Sanuki and Tokushima Awa wasanbon producers are the only origins for traditional togi-refined wasanbon; intangible cultural heritage candidate.
Spec clave
Granule diameter <100 µm; characteristic mouthfeel and dissolves immediately on tongue; mineral profile from take-shōba carry-over.
Producto final típico
Premium higashi (dry wagashi), rakugan / kohaku-tō, fine-dining dessert finishing.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 1–10 kg retail; 25–100 kg bulk (cooperative allocation)
- Plazo típico
- 8–14 weeks
- Regiones de origen
- Kagawa (Sanuki Wasanbon), Tokushima (Awa Wasanbon)
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Sugarcane November – February; processing 6-week cycles
- Estado regulatorio en Japón
- Food product; Kagawa / Tokushima regional brand
- Nombre japonés
- 和三盆糖
- Romaji
- 和三盆糖
Sobre este ingrediente
Premium fine-grain Japanese sugar produced in Kagawa and Tokushima from take-shōba sugarcane via a labour-intensive 'togi' (kneading) refining process. Wasanbon is regarded as the most-refined granulated sugar in Japan and is the foundation of the highest-tier wagashi confectionery (rakugan, higashi). Output is severely limited — fewer than 10 producers maintain the traditional method, and annual volume measures in tonnes (vs millions for industrial sugar). Per-kg pricing is 30-100× refined white sugar.
Estado regulatorio
| Japón | Food product; Kagawa / Tokushima regional brand |
|---|---|
| Unión Europea | Food import; sugar classification CN 1701 |
| Estados Unidos | GRAS; FDA Prior Notice required |
| China | GACC food facility registration |