Comparison of eating Sanuki Wasanbon and Awa Wasanbon.
Two types of Sanukiwa Sanbon (white) and Awawa Sanbon (tea) are one. Did you know that Wasanbon has different flavors and colors depending on the sugar harvest? Setouchi Sanbon is a simple but deep in the back of the white Sanukiwa Sansai Bon, which is made by a long -established sugar producer in Kagawa Prefecture, a brown Awawa Sanbon, which is made by a long -established sugar producer in Tokushima Prefecture, and two historic Japanese Bon Sugar. It is a deep product.
|size||Exterior: 12CM x20cm×5cm|
|Internal capacity||12 packets / 24 tablets|
|Raw materials||Wasanbon Sugar: Japan (Kagawa, Tokushima)|
|expiry date||More than one month|
|Preservation method||Please avoid high -temperature and humid places.
Please enjoy as soon as possible after opening.
◯ About Wasanbon
The process of "sharpening" unique to Wasanbon.
In this way, the particles are finished. Give it three times on the tray. The name Wasanbon comes from here.Even though the method is similar, various processes such as how to sharpen and the weight and time of the push ship (weight) appear in the product.The taste varies depending on the sugar making place. Wasanbon made with a lot of time and effort. Please compare it with the sugar you usually use.
Hiyoka communication ｜ Wind knowledge of Wasanbon What