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Wasanbon Sugar is the famous Japanese sugar used for high quality Japanese confectionery. It is made from a sugar cane that does not flower. Therefore, the nutrients and flavors are concentrated in the sugar cane itself.
The sugar is refined using a 200-year-old process and is handcrafted. Molasses is extracted in a multi-stage process. What remains is a light-colored liquid, which is then dried and then finely ground. The total production time takes 3 weeks.
The consistency is reminiscent of powdered sugar, but is a bit coarser. Wasanbon has a light beige color. The taste is reminiscent of honey. The consistency is melting.
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