Baikodo is the supplier who has produced Kagawa prefecture’s special products; Sanuki wasanbou sugar by traditional process from the old days. If you think about Kagawa prefecture, you will probably image Udon which is most popular noodle produced in Kagawa. Though Wasanbou has much longer history than Udon and it is the representative product well-known only to those in the know.
What is Wasanbou sugar ?
The difference between Wasanbon-和三盆and Wasanbou-和三宝
In Kagawa prefecture and Tokushima prefecture, there is rare sugar produced in only small parts of regions. This is usually called Wasanbon. Baikodo registered Wasanbou as the trade mark of Wasanbon products.
The ingredients of Wasanbou
Wasanbou sugar is made from a slender sugar cane called Chikusha. This sugar cane is grown in sandy soil of east area in Kagawa prefecture and in warm weather and climate. And it saves all nutrition in its stem without blooming, so it has unique flavors and umami in the stems.
Features of Wasanbou
Wasanbou has an unique flavor, good meltability in the mouth and light taste which the sugar doesn’t have normally. It has calcium and iron, and above all it is the highest grade sugar which is made by hand and has been keeping their traditional hand-made process. Wasanbou is made and supported by chosen crafts people’s hand work. From Wasanbou, please feel their passion and how wonderful the products are. You will be surely surprised and impressed at them. You will never taste such a Wasanbou which was made with affection of craftsmen.
How to use Wasanbou ?
If you use 20 to 100% Wasanbou instead of using 100% normal sugar for making sweets or some foods, you can make the food which is not too sweet, but it has fresh taste of the raw material. If you heat Wasanbou, its unique flavor might go away, but it can bring out UMAMI well. So you can put a small quantity of Wasanbou for making any filling, baked sweets, steamed sweets and many types of foods as the secret ingredient!
