{"product_id":"komi-wasanbon-sugar-fine-japanese-cane-sugar-500g","title":"Kōmi, Wasanbon Sugar (Fine Japanese Cane Sugar), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eJapan's finest cane sugar, kneaded by hand.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eWasanbon is the fine, pale sugar at the heart of Japanese confectionery. Made in Shikoku from a slender local cane and worked by hand over days, it melts almost on contact with a clean, delicate sweetness. 500g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore Japanese sugars:\u003c\/strong\u003e \u003ca href=\"\/products\/okinawa-brown-sugar\" style=\"text-decoration: underline;\"\u003ekokuto, Okinawan brown sugar\u003c\/a\u003e, \u003ca href=\"\/products\/okinawa-kokuto-sugar-blocks\" style=\"text-decoration: underline;\"\u003ekokuto sugar blocks\u003c\/a\u003e and \u003ca href=\"\/products\/okinawan-syrup-kuromitsu\" style=\"text-decoration: underline;\"\u003ekuromitsu syrup\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e ultra-fine grain dissolves on the tongue and into batters.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e clean, delicate sweetness with soft butter and honey notes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePedigree:\u003c\/strong\u003e the sugar traditional wagashi makers reach for.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e dusts and moulds cleanly for a refined presentation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e press into moulds for higashi, the dry sweets served with tea.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e fold into sponge, shortbread or financiers for a softer sweetness.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDrinks:\u003c\/strong\u003e stir into matcha, coffee or cocktails where you want no grain.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e dust over desserts and pastries in place of icing sugar.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eWasanbon (和三盆, wasanbon) is a fine-grained sugar made in the Shikoku prefectures of Tokushima and Kagawa from a slender native cane known as chikutō. The name points to the repeated kneading and pressing, worked by hand to refine the crystals. It has been produced by this method since the Edo period and remains the sugar of choice for high-grade wagashi.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does wasanbon sugar taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eWasanbon is gentler and more aromatic than ordinary cane or caster sugar. The sweetness is clean and short, with faint butter and honey notes and none of the harsh edge of refined white sugar. The grain is so fine it feels powdery and dissolves almost on contact, which is why it is moulded into higashi that melt in the mouth. In baking it gives a softer, rounder sweetness.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eWasanbon tō 和三盆糖 (fine cane sugar)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Shikoku, Tokushima and Kagawa)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eWagashi, fine baking, delicate sweetening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between wasanbon and normal sugar?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNormal cane or caster sugar is refined for a uniform, sharp sweetness and a coarser grain. Wasanbon is made from a thin Shikoku cane and worked by hand to an extremely fine, slightly damp grain. The result is a gentler, more aromatic sweetness with butter and honey notes, and a texture that dissolves on contact. It is a finishing and confectionery sugar, not a bulk sweetener.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I bake with wasanbon, or substitute it for caster sugar?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYou can, though it is worth saving for where it shows. In delicate sponges, shortbread and financiers it gives a softer, rounder sweetness and a fine crumb. You can swap it for caster sugar gram for gram, but in robust bakes the subtlety is lost, so most kitchens reserve it for refined work and finishing rather than everyday baking.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store wasanbon sugar?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it in an airtight container in a cool, dry place. The fine grain holds a little natural moisture, so it can clump; if it does, break it up gently with a fork or sieve before use. Keep it away from strong odours, as the delicate aroma can pick them up, and it will hold its character for months.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":46195082690812,"sku":"S0237","price":49.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-567.jpg?v=1751462171","url":"https:\/\/www.sushisushi.co.uk\/products\/komi-wasanbon-sugar-fine-japanese-cane-sugar-500g","provider":"SushiSushi","version":"1.0","type":"link"}