香川県·特産品
Sanuki Wasanbon Sugar
The moment it touches your mouth, it melts away, spreading an elegant sweetness. That is Sanuki Wasanbon sugar. Produced across the borders of Kagawa and Tokushima, this highest-grade domestic sugar uses a slender sugarcane known as 'Chikuto' as its raw material. It is said that during the Edo period, Matsudaira Yoriyasu, the lord of the Takamatsu Domain, ordered the production of sugar; after extensive research by Ikeda Genjo, a physician of the medicinal herb garden, and his disciple Mukoyama Shukei, the production of white sugar was successfully achieved in Sanuki in 1790 (Kansei 2). It is also said that the name 'Wasanbon' originates from the 'Togi' process, where the sugar is repeatedly kneaded with water on a tray. The smooth melting sensation created by its fine particles makes it an indispensable element for high-quality Japanese confectionery.
Record it after reading
