The process of making wasanbon toh starts in December,
when the harvesting of sugar cane begins. The first job is to squeeze
the sugar cane and extract the juice. The general procedure is as
follows:
■ Shimeba:
extracting juice from sugar cane
■ Kamaba:
Aragama: removing the bitterness
■ Kamaba:
Sumashioke: removing mud and sand
■ Kamaba:
Nakagama, Agegama, Hiyashi-gama: boiling down and cooling
■ Kamaba:
Hiyashi-kame: cooling, crystalization
■ Seihoba("refining
place"): Aragake: separating syrup from sugar(first time)
■ Seihoba:
Togi: refining sugar by separating the syrup repeatedly
■ Seihoba:
crushing and drying |
