Japanese sugar - hoso-kibi (thin sugar cane) or chikutoh is the name of the rather rare sugar cane that forms the basis for this exclusive sugar called ‘Wasanbon Toh’

Wasanbon (和三盆) is a particularly fine, light-coloured and high-quality sugar. This type of sugar is mainly used for Japanese sweets and requires a great deal of effort to produce. It is a method that has been practised for over two hundred years, particularly in the prefectures of Tokushima and Kagawa as well as the Okada Sugar Manufactory in Shikoku.

In December, when the work in the sugar cane fields ends, the work in the manufactory begins with very elaborate manual labour.

You will often come across coloured Higashi that have been dyed with dye. Our Higashi are pure sugar, without additives.

Box 97 x 97 x 22 mm / 4 diverent Sorts

Storage: Protected from sunlight, dry at room temperature

http://www.wasanbon.co.jp/english/index.html

Nutritions 100 gr :

Energy: 1603 KJ / 382 kcal
Fat: 0.0 gr
Carbohydrates: 99.0 gr
Protein: 0.2 gr
Salt: 0.0 gr
Klaium 140 mg

Ingredients:

Recommended for:

- Sweetening desserts
- sweetening drinks
- baking
- cooking