{"id":38348,"date":"2023-02-20T09:00:03","date_gmt":"2023-02-20T09:00:03","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e5%92%8c%e4%b8%89%e7%9b%86"},"modified":"2023-02-20T09:00:03","modified_gmt":"2023-02-20T09:00:03","slug":"%e5%92%8c%e4%b8%89%e7%9b%86","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e5%92%8c%e4%b8%89%e7%9b%86","title":{"rendered":"refined Japanese sugar"},"content":{"rendered":"<p><a href=\"https:\/\/agatajapan.com\/tokyo\/shop\/?&#038;shop_category%5B%5D=%E3%81%A0%E3%81%97%E3%83%BB%E8%AA%BF%E5%91%B3%E6%96%99\">Dashi (Japanese soup stock), Seasonings<\/a><a href=\"https:\/\/agatajapan.com\/tokyo\/shop\/?&#038;shop_category%5B%5D=%E5%92%8C%E8%8F%93%E5%AD%90\">Japanese confectionery<\/a><\/p>\n<h1>refined Japanese sugar<span class=\"ruby\">(wasanbon\/wasanbon)<\/span><\/h1>\n<p>\n                  This is one of the few domestic sugars produced by traditional methods in parts of Tokushima and Kagawa prefectures using a variety of sugarcane called chikuto as raw material. It is characterized by its fine-grained, pale yellow color, smooth texture, and elegant flavor. It has been an indispensable ingredient in high-end Japanese confectionery since the Edo period (1603-1867). The name is said to have come from the fact that white sugar imported from China was called &#8220;Karasanbon&#8221; (\u5510\u4e09\u76c6).<\/p>\n","protected":false},"excerpt":{"rendered":"Dashi (Japanese soup stock), SeasoningsJapanese confectionery refined Japanese sugar(wasanbon\/wasanbon) This is one of the few domestic sugars produced by traditional methods in parts of Tokushima and Kagawa prefectures using a variety of sugarcane called chikuto as raw material. It is characterized by its fine-grained, pale yellow color, smooth texture, and elegant flavor. It has been an indispensable ingredient in high-end Japanese confectionery since the Edo period (1603-1867). The name is said to have come from the fact that white sugar imported from China was called &#8220;Karasanbon&#8221; (\u5510\u4e09\u76c6).","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4020,4915],"tags":[4175,4372,4917],"area":[],"class_list":["post-38348","post","type-post","status-publish","format-standard","hentry","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-wagashi-en","tag-dashi-and-seasonings-en","tag-agatajapan-traditional-culture-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=38348"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38348\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38348"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}