What is Wasanbon sugar?
Wasanbon sugar is a high-grade sugar which is used mainly for wagashi (=traditional Japanese sweets) originated in the Edo period.
It has a delicate flavor and texture which melts in your mouth.
It is made from a particular type of sugar cane called “chikusha”, harvested at the end of the year in Kagawa and Tokushima prefecture, on Shikoku Island. Wasanbon production is done in 8 steps, and the whole process can take up to 20 days. Surprisingly, this same technique has still been followed since the Edo period.
Recipe Created by Takoshiho
Ingredients (for 4 servings)
-jelly-
- 500cc water
- 10g gelatin / 6~8g agar
-syrup-
- 5g matcha powder
- 15g wasanbon sugar
- 30cc warm water
-toppings-
- Kinako powder
- wasanbon sugar
Instructions
- Pour water in a small pan and heat it up, then add gelatin or agar to dissolve. Pour it in 4 round molds and cool them in a fridge until they are set.
- In a bowl, sift matcha powder and Wasanbon sugar, and add warm water and mix well with a chaser or a whisk. Cool it down.
- Warm the bottoms of the jellies to take them from molds, and place a plate and flip to get them out
- Pour matcha syrup around a jelly and sprinkle Wasanbon sugar and kinako as you like
