Overview
Sugar kneaded by hand and pressed into carved wooden moulds - the moulds themselves carved down the generations.
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：Dry sweets moulded in wooden moulds, Hand work called togi (polishing) Genre：Crafts and ceramics
Source ja.wikipedia.org ↗Before you go
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Crafts and specialties of this prefecture
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