Overview
Sugar pressed in cloth again and again to draw off molasses, then formed in carved wooden moulds.
About this place
Wasanbon (和三盆) is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa, centered to the towns of Kamiita-cho and Donari-cho in Tokushima, where it has been made since about the 1770s. The sugar is often used for Japanese sweets (wagashi). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called taketō (竹糖) or chikusha (竹蔗) (locally known as hosokiki).
Source: Wikipedia (CC BY-SA 4.0)
Source ja.wikipedia.org ↗Key facts
Founded / opened：1790s Highlights / collection：Polishing process, Carving of confectionery moulds Genre：Crafts and ceramics
Source ja.wikipedia.org ↗Before you go
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