Wasanbon (和三盆) is a fine-grained Japanesesugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa, centered to the towns of Kamiita-cho and Donari-cho in Tokushima, where it has been made since about the 1770s. The sugar is often used for Japanese sweets (wagashi). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called taketō (竹糖) or chikusha (竹蔗) (locally known as hosokiki).
It is a light golden colour, with granules slightly larger than icing sugar, and has a unique aroma and flavour, with butter and honey overtones. Wasanbon is used in making sweets and yōkan, as a coffee and tea sweetener, in dipping sauces at sushi restaurants, and in baking at home.
A grade of the sugar called "awa wasanbon toh" is considered by some people to be the highest grade.
Productionedit
The traditional manufacturing process of wasanbon involves 8 stages, and takes roughly 20 days as a whole. The 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, as the variety of sugarcane used produces less sugar than other varieties used elsewhere in the world.
The cane is pressed by machine to extract its juice. The juice goes into a tank; the crushed canes are used as cattle fodder, or fertilizer. The juice is then brought to a boil and boiled for about 30 minutes, producing a green foam, which is removed, as it contains a bitter green lye.
At the end of this process, the juice is a light yellow coloured, and is allowed to stand to allow sediment to settle to the bottom. The clarified juice is drained off, then boiled again to condense it, then cooled. The juice develops a light brown colour. It is allowed to stand for one week, during which time it mostly solidifies into crystalline masses. These solids are wrapped in a cloth and squeezed in a pressing tub for a day to press liquid out of those solidified pieces.
The pieces are then washed and kneaded with water 4 or 5 times, to refine the sugar in them and make it whiter.[1]
The pieces are then dried quickly so that the sugar does not ferment, and then crushed and sieved into a fine sugar.
Referencesedit
^The World of Sugar. In Shosha Magazine. Tokyo: Marubeni. Summer 2003. Page 3
Further readingedit
"Wasanbon". cooksinfo.com. 3 October 2010.
[Wasanbon] (in Japanese). Archived from the original on 2009-03-31. Retrieved 2009-03-25.[self-published source?]
Matsui, T; Kitaoka, S (1981). "Contents and compositions of the aroma in 'Wasanbon' sugar". Journal of Nutritional Science and Vitaminology. 27 (6): 563–72. doi:10.3177/jnsv.27.563. PMID 7334426.
Matsui T, Kitaoka S. Contents and compositions of the aroma in "Wasanbon" sugar. J Nutr Sci Vitaminol (Tokyo). 1981;27(6):563-72.
Hosking, Richard. A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. 2004. Page 234 to 235.
wasanbon, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, 2011, learn, when, remove, this, m. This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help improve this article by introducing more precise citations May 2011 Learn how and when to remove this message Wasanbon 和三盆 is a fine grained Japanese sugar traditionally made in the Shikoku prefectures of Tokushima and Kagawa centered to the towns of Kamiita cho and Donari cho in Tokushima where it has been made since about the 1770s The sugar is often used for Japanese sweets wagashi The sugar is made from thin sugarcane plants Saccharum sinense grown locally in Shikoku called taketō 竹糖 or chikusha 竹蔗 locally known as hosokiki WasanbonTypeSugarPlace of originJapanRegion or stateTokushima Prefecture Kagawa Prefecture ShikokuMain ingredientsSugarcane plants taketō or chikusha Contents 1 Use 2 Production 3 References 4 Further readingUse editIt is a light golden colour with granules slightly larger than icing sugar and has a unique aroma and flavour with butter and honey overtones Wasanbon is used in making sweets and yōkan as a coffee and tea sweetener in dipping sauces at sushi restaurants and in baking at home A grade of the sugar called awa wasanbon toh is considered by some people to be the highest grade Production editThe traditional manufacturing process of wasanbon involves 8 stages and takes roughly 20 days as a whole The 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 as the variety of sugarcane used produces less sugar than other varieties used elsewhere in the world The cane is pressed by machine to extract its juice The juice goes into a tank the crushed canes are used as cattle fodder or fertilizer The juice is then brought to a boil and boiled for about 30 minutes producing a green foam which is removed as it contains a bitter green lye At the end of this process the juice is a light yellow coloured and is allowed to stand to allow sediment to settle to the bottom The clarified juice is drained off then boiled again to condense it then cooled The juice develops a light brown colour It is allowed to stand for one week during which time it mostly solidifies into crystalline masses These solids are wrapped in a cloth and squeezed in a pressing tub for a day to press liquid out of those solidified pieces The pieces are then washed and kneaded with water 4 or 5 times to refine the sugar in them and make it whiter 1 The pieces are then dried quickly so that the sugar does not ferment and then crushed and sieved into a fine sugar References edit The World of Sugar In Shosha Magazine Tokyo Marubeni Summer 2003 Page 3Further reading edit Wasanbon cooksinfo com 3 October 2010 和三盆 Wasanbon in Japanese Archived from the original on 2009 03 31 Retrieved 2009 03 25 self published source Matsui T Kitaoka S 1981 Contents and compositions of the aroma in Wasanbon sugar Journal of Nutritional Science and Vitaminology 27 6 563 72 doi 10 3177 jnsv 27 563 PMID 7334426 Matsui T Kitaoka S Contents and compositions of the aroma in Wasanbon sugar J Nutr Sci Vitaminol Tokyo 1981 27 6 563 72 Hosking Richard A dictionary of Japanese food ingredients amp culture Tuttle Publishing 2004 Page 234 to 235 Awa wasanbon toh Okada Sugar Manufacture Retrieved September 2010 from http www wasanbon co jp wasanbon index eng html Archived 2011 02 08 at the Wayback Machine Retrieved from https en wikipedia org w index php title Wasanbon amp oldid 1222480007, wikipedia, wiki, book, books, library,
