In Japan, there's a type of sugar for nearly any recipe. Among them, wasanbon is perhaps the most precious, as it's produced in only six refineries in the country's Shikoku region. The secret to its quality lies in a traditional method practiced since the Edo period. See the magic happen for yourself, and feast your eyes on all kinds of food that call for Japan's special sugar.

▽「和三盆」は、サトウキビの中でも「竹糖」という希少な在来品種を現材料に、香川県と徳島県だけで作られている高品質の砂糖▽日本の食文化の豊かさ支える砂糖ごとの特徴や使い方を紹介▽昔ながらの製法を守る「和三盆」作り▽和三盆を使った和菓子では「干菓子（落雁）」。