As Taiwan’s love for Japanese food grows, Japanese food recipes on the market are becoming more and more popular. However, many recipes are common to Japan’s unique seasonings, especially the various types of sugar used in desserts, which often confuse readers. For example, what is the difference between white sugar, three-temperature sugar, powdered sugar, etc.? Can these sugars be substituted with Taiwanese granulated sugar? Knowing the characteristics of each type of granulated sugar ensures that the flavor is not affected by the wrong choice when cooking.<\/p>\n\n
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Powdered sugar is a product of grinding caster sugar or other high-purity granulated sugar into powdered form, corresponding to powdered sugar in Taiwan. It is often used to decorate the surface of pastries, and can also be used for frosting, such as macarons and other desserts.<\/p>\n\n
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Caster sugar is crystallized from an almost 100% pure sucrose solution and contains no invert sugar (a mixture of glucose and fructose). It is dry, sweet, refreshing, not easy to caramelize when heated, and has no special flavor, making it the most commonly used sugar in Japanese sweets. In addition, it is also commonly used for coffee and black tea flavoring.<\/p>\n\n
This sugar can also be further processed into sugar cubes (horn sugar, \u304b\u304f\u3056\u3068\u3046) for everyday drinks.<\/p>\n\n
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Kamibai sugar is a white sugar unique to Japan, and it differs from caster sugar in that about 1% invert sugar is added during the manufacturing process, giving it a high moisturizing property and moisturizing feeling. Suitable for bread and cakes, it improves the wetness of the finished product and makes it easier to color during baking.<\/p>\n\n
In the Japanese market, sugar is inexpensive and widely used, especially suitable for daily home cooking, such as steaming, boiling, stir-frying, stewing and other cooking methods, which can bring out the salty and sweet flavors common in Japanese cuisine.<\/p>\n\n
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Sanwen sugar is a unique sugar in Japan, and the traditional preparation method requires three times of heating and crystallization, hence the name “Sanwen”. It has a slightly brownish color and a distinctive caramel flavor. At present, most of the tri-temperature sugars available in the market are produced by refineries by adding caramel colours to the syrup to meet the market demand.<\/p>\n\n
Compared with white sugar and Taiwanese sugar, three-temperature sugar has a richer sweetness and a unique burnt aroma, which can add flavor layers in dessert making. In addition, it is also commonly used in Japanese cuisine such as stew, teriyaki, and tsukukudan, and is used as a marinade and sauce mixture, and its color and flavor can enhance the quality of the dish. Due to its special flavor, it is not recommended to completely replace it with Taiwanese sugar.<\/p>\n\n
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Wasanban sugar is known as the highest quality sugar in Japan, and its production process is complicated, the production is limited, and the price is relatively high. The traditional method of making it involves repeatedly kneading and squeezing three times in a wooden basin, hence the name “three basins”. In order to distinguish it from the “Tang Sanbon” sugar from China, the sugar produced in Japan is called “Wasanbon”.<\/p>\n\n
This type of sugar is produced only in the Shikoku region of Japan (Kagawa Prefecture, Tokushima Prefecture, etc.), and the most well-known of them are “Awawa Sanbon” (from Tokushima) and “Sanki Sanbon” or “Sanki Sanhaku” (from Kagawa). Hesanpan Sugar uses a specific sugarcane variety “bamboo sugar” (fine millet), which is made by hand-made sugar, the particles are extremely fine, the color is light yellow and white, melts in the mouth, the sweetness is warm and moist without acidity, and the flavor is similar to light brown sugar. Due to its advanced characteristics, it is mainly used to make Japanese sweets, and is often used as a holiday gift.<\/p>\n\n
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Granulated sugar, also known as rock sugar, is made from granulated sugar crystals, presenting a transparent and colorless ice cube. Its sweetness is refreshing and pure, and it does not affect the fruity aroma, so it is most commonly used in fruit wine or fruit vinegar. In addition, the Japanese also like to add rock sugar to their coffee, taking advantage of its slow-dissolving properties to add layers to the drink. Rock sugar is also divided into lump and crystal types, and some varieties such as red crystal rock sugar contain minerals.<\/p>\n\n
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The crystalline particles of white disaccharides are larger than those of fine granulated sugar, but smaller than rock sugar, and are transparent and colorless, with higher purity. Its high-temperature resistance makes it less susceptible to caramelization and remains transparent even when heated. White double sugar has a crisp taste and simple sweetness, which is suitable for making Japanese sweets, jelly and marshmallows.<\/p>\n\n
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The particle size of the medium disaccharide is similar to that of the white disaccharide, but its color is light yellowish-brown. Caramel color is added during the production process to give it a unique flavor, but it does not contain the mineral components of brown sugar.<\/p>\n\n
Medium disaccharides have a richer flavor than white disaccharides, which are suitable for honey cakes, roasted confectionery (e.g. dorayaki), and are often used with soy sauce in stewed dishes or pickled foods to add flavor layers.<\/p>\n\n
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With the exception of Hesanban Sugar and Sanwen Sugar, most of the Japanese sugar can be replaced with Taiwanese sugar. However, some consumers believe that Japanese sugar is of high quality and does not cause a feeling of acidity. Therefore, if you want to faithfully reproduce the Japanese flavor, it is recommended to use the same sugar items as the recipe, or adjust the amount of sugar to achieve the best results.<\/p>\n\n
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