Description Wasanbon Sugar 180 g

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.

Use

• In Japan, wasanbon is used for traditional Japanese confectionery called wagashi.
• Japanese cooks also use the sugar in savory dishes
• Of course, it can be used as an alternative to European powdered sugar. Its use is particularly recommended where the melting consistency of the sugar is desired.

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Syrup of spruce shoot tips

219 ml

The young, light green spruce shoots are boiled down immediately after harvest, at the beginning of May, and processed into syrup without any artificial flavors or additives.

The spruce sprout syrup is a spreadable syrup that combines the aroma of forest and fir with the tart, sweet note of caramel.

Also available in 2.5 kg or 25 kg pails for bulk consumers on advance order.

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Syrup of spruce shoot tips

2.5 kg

The young, light green spruce shoots are boiled down immediately after harvest, at the beginning of May, and processed into syrup without any artificial flavors or additives.

The spruce sprout syrup is a spreadable syrup that combines the aroma of forest and fir with the tart, sweet note of caramel

For further information please register with us: info@foodconnect.de An employee will activate your account.

Syrup of spruce shoot tips

25 kg

The young, light green spruce shoots are boiled down immediately after harvest, at the beginning of May, and processed into syrup without any artificial flavors or additives.

The spruce sprout syrup is a spreadable syrup that combines the aroma of forest and fir with the tart, sweet note of caramel

For further information please register with us: info@foodconnect.de An employee will activate your account.

Spruce sprout syrup light

2.5 kg

Spruce sprout syrup light is taken from the boiling process earlier. The taste is significantly fresher due to the low exposure to heat and many essential fragrances are still present. The caramel note only comes into play here slightly.

This spruce sprout syrup offers an alternative to maple syrup and agave syrup.

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25 kg

Description Spruce sprout syrup light

Spruce sprout syrup light is taken from the boiling process earlier. The taste is significantly fresher due to the low exposure to heat and many essential fragrances are still present. The caramel note only comes into its own here.

Use

This spruce sprout syrup offers an alternative to maple syrup and agave syrup.

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Amazake (Fermented Rice)

250 g

Amazake , fermented rice porridge, is the first stage in the production of Japanese miso, but is also offered as an independent product. Since amazake tastes sweet, it is also used in Japan as a sweetener in baking / cooking. The taste is comparable to milk rice, in this case with darker notes, as this product is based on wholemeal rice. Amazake can therefore also be used as a spread.

Amazake is very healthy as it contains vitamins B1, B2, B6, folic acid, fiber, oligosaccharides and the amino acids cysteine, arginine and glutamine.

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250 ml in a glass bottle