Seihoba: crushing and drying

The process making wasanbon toh: Crushing and drying

After completing the refining process, the wasanbon toh is sifted and dried the same day. Wasanbon toh should never be left wet, since the syrup in it starts to ferment in high temperatures. In some cases it may also become moldy.

Wasanbon toh is dried in the shade. It is spread and dried on specially made shelves which look like silkworm shelves on the second floor of a well ventilated building. After drying, it is moved into a barrel and preserved until shipment.

Wasanbon toh absorbs humidity easily, causing it to harden quickly. Even without humidity, the high syrup content in wasanbon toh may cause it to harden when left out; however, this does not affect the quality of sugar at all. In most cases it can be stored at room temperature.
The only thing we need to be careful of is humidity, which may result in mold.

  • Back to the top page of the process of making Wasanbon toh
  • 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