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Crystal Jelly with Matcha Wasanbon Syrup

Crystal Jelly with Matcha Wasanbon Syrup

Ian Chun |

What is Wasanbon sugar?

Wasanbon sugar is a high-grade sugar which is used mainly for wagashi (=traditional Japanese sweets) originated in the Edo period. 

It has a delicate flavor and texture which melts in your mouth.

It is made from a particular type of sugar cane called “chikusha”, harvested at the end of the year in Kagawa and Tokushima prefecture, on Shikoku Island. Wasanbon production is done in 8 steps, and the whole process can take up to 20 days. Surprisingly, this same technique has still been followed since the Edo period.

Recipe Created by Takoshiho

Ingredients (for 4 servings)


  • 500cc  water 
  • 10g  gelatin / 6~8g  agar


  • 5g matcha powder
  • 15g wasanbon sugar
  • 30cc warm water


  • Kinako powder 
  • wasanbon sugar


  1. Pour water in a small pan and heat it up, then add gelatin or agar to dissolve. Pour it in 4 round molds and cool them in a fridge until they are set.
  2. In a bowl, sift matcha powder and Wasanbon sugar, and add warm water and mix well with a chaser or a whisk. Cool it down. 
  3. Warm the bottoms of the jellies to take them from molds, and place a plate and flip to get them out
  4. Pour matcha syrup around a jelly and sprinkle Wasanbon sugar and kinako as you like


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