Introducing the Products
Soft White Sugar(Johaku-tou)
This is the most popular type of sugar and used for various ways at cooking.
It has very fine crystals and soft feeling.
It has a wide use like cooking, cakes, jam, etc. It is widely used in family uses.
(Source: Standard Tables of Food Composition In Japan, 5th edition)
The crystal size is slightly larger than Johaku-tou. This high-purity sugar is suitable for coffee and tea by its light and simple sweetness.
Suitable for all of foods and drinks.
Brown Coarse Sugar(Chuzara-tou)
The crystal size is the almost same as that of Shirozara-tou. In spite of a yellowish color, it has a high-purity sugar to enrich ingredients.
It is used for bean paste of Japanese cake, cakes like sponge cake, boiled foods, sauce of Japanese noodle, etc.
Soft Brown Sugar (San-on-tou)
Though it is a soft sugar like Johaku-tou, the color is a distinctive brown with molasses. It has a unique flavor and a strong sweetness as contains much honey.
Suitable for boiled foods, tsukudani, etc. which you want to add rich sweetness and body.
White Coarse Sugar(Shiozara-tou)
It is the highest-class sugar colorless and transparent with gloss and a large crystal size. It is characteristic of plain and refined sweetness.
Suitable for things requiring plain sweetness; such as high-class Japanese cakes, yokan (Japanese sweet bean jelly), jelly, fruit wine.
It is already dissolved sugar with high purity, high concentration and uniform quality. It is very much used for business use including soft drinks. It is a sediment free sugar.
It is widely used for soft drinks, frozen desserts, canned food, bread, cake, etc.