Sugar

• Type
• Sugar can be divided as "centrifugal sugar" and "non-centrifugal sugar" by the difference of the process.
  Centrifugal sugar is separated molasses content and taken out and dried by a crystalline fraction, and it is the sugar of high purity.
  There are white sugar, soft brown sugar, granulated sugar and coarse sugar.
  Non-centrifugal sugar is the one that solidified the juice of sugar cane, and components such as minerals will remain. There are brown sugar, and processing brown sugar.

  		Johakuto white sugar Easy to use anything, for cooking and confectionery. Grain is fine, moist.
  		Sanonto soft brown sugar In savory flavor of caramel, suitable for pickles and boiled food.
  		Granuto granulated sugar Suitable for Beverages such as tea or coffee, and making sweets. Smooth grain, there is no smell and high purity.
  		Zarameto coarse sugar High purity, large grains.
  		Kokuto brown sugar Sugar boiled down the juice of sugar cane. There is a rich and unique flavor.
  		Kakou-kokuto processing brown sugar Made ​​by boiling down In addition raw sugar, and molasses in brown sugar. It combines the ease of use of refined sugar and flavor of brown sugar.
  		Wasanbon Made ​​by the traditional methods of Japan. It has refreshing sweetness, it is prized as a raw material for japanese sweets.

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• History
• It is said that sugar have been a sweetener that has spread around the world as the origin India, and was handed down from China during the Nara Period to Japan.
  At the time sugar is close to brown sugar, and have been treated as a medicine primarily.
  Sugar began to be used as a sweetener in the initial of the Muromachi period. At the time Japan imported sugar from China and sugar have became popular. As luxury goods, sugar is touted to feudal lords and generals, and has been prized as a raw material for sweets to be used in the tea ceremony.
  In the Edo period, the production of sugar has started in Japan.