在德島縣現今還有不少地方保留手工製作的傳統砂糖——阿波和三盆糖
http://www.beautylife.hk/home.php?mod=space&uid=120415&do=blog&quickforward=1&id=141844
利用獨特的製糖手法，可愛的造型再加上恰到好處的甘甜與淡香。不但外觀賞心悅目而且擁有細膩口感。
而且還有加入了咖啡粉的和三盆糖、加入了蕎麥麵湯底味道等各種口味供選擇。
擁有200年以上歷史的傳統味道。您也來挑選一款自己喜歡的口味吧~
What makes wasanbon toh so different from ordinary sugar is its ingredients. Although wasanbon toh uses sugar cane as an ingredient just like that which everybody uses at home, the type of sugar cane used for wasanbon toh is quite different.
The sugar cane used for wasanbon toh is a kind called "Chikutoh". Unlike the sugar cane produced in Taiwan, Cuba or Okinawa, it is short and thin. Even when it is fully grown, it is less than two meters long including the top part and is only as thick as an adult's index finger.
Since it is short and thin, it is obviously disadvantageous in terms of productivity.
The way of cultivating "Chikutoh" is also quite different from that in tropical areas. When the ripe "Chikutoh" is harvested in December, it must be completely uprooted. Sugar cane has small buds at the joints of its stalks. Some of the harvested sugar cane joints are put aside and cut at the proper length for replanting in April. The annual schedule for sugar cane farmers is as follows:
- Early April: digging out the seedlings
- Early April: planting the seedlings
- weeding and watering(several times)
- Mid November:preparing the seedlings for the coming year
- Late November to December: harvest
- December: sugar factories receive the sugar cane
【岡田製糖所HP】http://wasanbon.co.jp/english/index.html（英語）
買旅遊產品千萬不要去東X遊買！
買左無貨訂唔到比唔退錢!態度惡劣又自大！
(例如JR PASS及預訂酒店機票套票)
請各編輯尊重,勿亂修改文章的內容！
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