Wasanbon
Sign in to saveis 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 (). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called or (locally known as ).
In the Vinony graph
Within Vinony's link graph, Wasanbon is referenced by 130 other articles, and connects out to cheong, sugar and sucrose.
It sits within the topics Shikoku region, Tokushima Prefecture and Types of sugar.
Its subject is documented across 13 Wikipedia language editions.
Key facts
- Food.name
- Wasanbon
- Food.name_lang
- ja
- Food.image
- 和菓子1261441.jpg
- Food.image_size
- 300px
- Food.country
- Japan
- Food.type
- Sugar
- Food.main_ingredient
- Sugarcane plants ( or )
via Wikipedia infobox
~3 min read
Encyclopedic overview
5 sectionsContents
- Use
- Production
- See also
- References
- Further reading
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 (). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called or (locally known as ).
==Use== 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. is used in making sweets and , as a coffee and tea sweetener, in dipping sauces at sushi restaurants, and in baking at home.
Excerpted from Wikipedia’s “Wasanbon” article, available under the CC BY-SA 4.0 licence.