The process of making wasanbon toh starts in December, when the harvesting of sugar cane begins. The first job is to squeeze the sugar cane and extract the juice. The general procedure is as follows:
Shimeba 1. Extracting juice from sugar cane
Kamaba 2. Aragama: removing the bitterness
Kamaba 3. Sumashioke: removing mud and sand
Kamaba 4. Nakagama, Agegama, Hiyashi-gama: boiling down and cooling
Kamaba 5. Hiyashi-kame: cooling, crystalization
Seihoba 6. Aragake: separating syrup from sugar(first time)
Seihoba 7. Togi: refining sugar by separating the syrup repeatedly
Seihoba 8. crushing and drying