We produce wasanbon toh, of course, as well as products with unique flavors.
This is wasanbon toh packaged as is, shipped as an ingredient.
In the past, wasanbon toh was sold only as processed confectionery, but in recent years it has become very common to use wasanbon toh as a seasoning. Please try using it as a sweetener for coffee or tea, or as a substitute for sugar in regular cooking.
If you have any mold, you can make dry confectionery yourself.
“Molded confectionery” refers to confectionery shaped in wooden molds. Wasanbon toh has been used as an ingredient for this dry confectionery in most Japanese confectionery applications.
Since Okada Sugar Factory is a “wasanbon toh manufacturer” and not a “confectionery shop,” we make dry confectionery using only wasanbon toh, without any binders or colorants. As a result, it is somewhat fragile and not very attractive in appearance, but you can enjoy the original taste of wasanbon toh.
This is the sugar syrup produced when manufacturing wasanbon toh. Normally it ferments very easily, so we boil it down to a thick consistency, add sugar to increase the sugar content, and make it as resistant to fermentation as possible before shipping it as a confectionery ingredient.
Not available for general sale.
During the process of making wasanbon toh, hard sugar lumps remain in the sieve at the end. These lumps are sun-dried (as they won’t dry in the shade) without crushing them, and this is called arare-toh.
Though it is a hard lump of wasanbon toh, it has a strong taste and flavor. Since not much can be obtained, it has been treasured as a rare confectionery.