Traditional Japanese sweets "Wasanbon Sugar" that are pleasing to the eye. You can also try your hand at making them!
Wasanbon Sugar is a high-grade sugar traditionally produced in Shikoku.
The wasanbon die-cutting experience is very simple and can be enjoyed by adults and children alike. The finished product also looks lovely and very beautiful.
The wasanbon die-cutting experience is very simple and can be enjoyed by adults and children alike. The finished product also looks lovely and very beautiful.
What is Wasanbon Sugar?
Wasanbon Sugar is a high-grade sugar traditionally produced mainly in eastern Shikoku. Of these, wasanbon sugar produced in the eastern part of Kagawa Prefecture is called “Sanuki Wasanbon Sugar".
The raw material for Sanuki Wasanbon Sugar is a native variety of slender sugarcane called bamboo sugar. Compared to sugarcane from Okinawa Prefecture and other regions, the harvest of bamboo sugar is small and thin, and wassanbon made using traditional methods is very rare. Sanuki wasanbon Sugar, a soft and fluffy powdery product, is made through the careful handcrafting and matured senses of artisans who continue to uphold the traditions of the past.
The raw material for Sanuki Wasanbon Sugar is a native variety of slender sugarcane called bamboo sugar. Compared to sugarcane from Okinawa Prefecture and other regions, the harvest of bamboo sugar is small and thin, and wassanbon made using traditional methods is very rare. Sanuki wasanbon Sugar, a soft and fluffy powdery product, is made through the careful handcrafting and matured senses of artisans who continue to uphold the traditions of the past.
Traditional confectionery (dried confectionery) made from wasanbon sugar.
One of the most typical Japanese confections using wasanbon is a molded confection called dried confection. It is a traditional tea ceremony confectionery made using hand-carved wooden molds. The origin of these beautiful wooden molds depicting seasonal flowers, birds, winds, and the moon dates back to the Edo period (1600-1868). However, the number of confectionery mold craftsmen has decreased dramatically, and Yoshihiro Yoshihara, the only craftsman in Kagawa who has been selected as a modern master craftsman, is the only one who has inherited the traditional techniques.
Under such circumstances, there are several classes and workshops in Kagawa Prefecture where you can try your hand at mold-cutting wasanbon using wooden molds.
Under such circumstances, there are several classes and workshops in Kagawa Prefecture where you can try your hand at mold-cutting wasanbon using wooden molds.
Process of Wasanbon die-cutting experience
The process of die-cutting is very simple. First, choose a mold of your choice, and add a little water to the wasanbon sugar to color it. Once the sugar has reached the right consistency, it is time to fill the mold.
After carefully removing them from the molds, they are ready to be served!
Of course, tasting is possible on the spot. You can also take home the molded wasanbon (dried confections) in a gift box, so they make great souvenirs.
It is a luxurious and enjoyable experience to look back on the experience while eating the handmade molded wasanbon (dried confectionery) after you return home. It is good to taste with Matcha (green tea).
After carefully removing them from the molds, they are ready to be served!
Of course, tasting is possible on the spot. You can also take home the molded wasanbon (dried confections) in a gift box, so they make great souvenirs.
It is a luxurious and enjoyable experience to look back on the experience while eating the handmade molded wasanbon (dried confectionery) after you return home. It is good to taste with Matcha (green tea).