{"product_id":"sugars_024","title":"Awa Wasanbon Sugar (Special From Okada's Sugar Refinery) Business Size 5kg","description":"\u003cdiv class=\"exp\"\u003e\n  \u003cdiv id=\"prd_unityTemp_min\"\u003e\n    \u003csection\u003e\n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/made-by-order-notice.jpg\" alt=\"wasanbon_sugar_notice\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n      \u003ch2 class=\"unityMain-b_h2\"\u003eAbout Awa Wasanbon Sugar\u003cbr\u003e(Special from Okada’s Sugar Refinery)\u003c\/h2\u003e\n      \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0203_02.jpg\" alt=\"wasanbon_sugar\" width=\"100%\"\u003e\u003c\/div\u003e\n      \u003cbr\u003e\n      \u003cp style=\"text-align: justify;\"\u003eThe freshly produced wasanbon sugar (和三盆, known as Japanese fine-grained sugar), directly packaged and ship to you to use as raw material for sweets and other recipes.\u003cbr\u003e\u003cbr\u003eLike the regular sugar, you can add it to coffee or tea, use it for boiled dishes, for soba or sushi rice, make pastries such as sponge cake or castella, or use it for any other dishes.\u003cbr\u003e\u003cbr\u003eYou can also enjoy it along with grapefruit and strawberries. Make it a sugar-glazed fruit to add variation into everyday snacks.\u003cbr\u003e\u003cbr\u003eAlso, if you use it for dishes like oshiruko (sweet red bean soup), omelet, sukiyaki, and such, the taste will get stronger.\u003cbr\u003e\u003cbr\u003eThis product is carefully made by keeping the traditional method from two hundred years ago. Enjoy the natural and elegant sweetness made by a dedicated sugar refinery manufacturer. Click to read the \u003ca href=\"#SEC_01\"\u003emessage from the manufacturer \u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n      \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0203_03.jpg\" alt=\"wasanbon_sugar_sweets\" width=\"100%\"\u003e\u003c\/div\u003e\n      \u003cbr\u003e\n      \u003cp style=\"text-align: justify;\"\u003eBecause we have lots of orders for Awa Wasanbon Sugar, we made a \u003cb\u003emade-by order\u003c\/b\u003e business size of 5kg package.\u003c\/p\u003e\n      \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0461_en2.jpg\" alt=\"wasanbon_sugar_5kg\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eUse Wasanbon Sugar to Make Delicious Red Bean Paste\u003c\/h2\u003e\n    \u003ciframe width=\"100%\" height=\"450px\" src=\"https:\/\/www.youtube.com\/embed\/6R_C4iWs6UQ\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAnko (Red Bean Paste) a paste prepared by boiling adzuki bean (red bean), mashing, and sometimes sweetening them with sugar. There are two most common types of Anko: tsubuan and koshian.\u003cbr\u003eThe only ingredients you'll need will be \u003ca href=\"https:\/\/mizunori.live\/products\/beans_029\"\u003eAzuki Bean\u003c\/a\u003e and Wasanbon sugar.\u003cbr\u003e\u003cbr\u003eRead more on how to use Wasanbon sugar to make delicious red bean paste in our article below:\u003c\/p\u003e\n    \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n                  \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/how-to-make-anko\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/anko_1_300x.jpg?v=1534222648\" width=\"100%\" alt=\"how_to_make_anko_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                    \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n                    \u003cp\u003e\u003cspan\u003eHow to Make Anko (Red Bean Paste)\u003c\/span\u003e\u003cbr\u003eAnko is a very well-known and widely-used paste in Japan. You can enjoy it as it is, or use it for Japanese sweets filling, such as dorayaki, taiyaki, mochi, daifuku, etc. This recipe is gathered by Kawashima Japan Store under the advice of Japanese sweets manufacturer. Let's make the delicious Anko sourced from its professional maker!\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/how-to-make-anko\"\u003eRead More\u003c\/a\u003e \u003c\/p\u003e\n                    \u003c\/div\u003e\n                \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eCustomer's Reviews\u003c\/h2\u003e\n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"customer review 1\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eFine grains that melts quickly when you put it in your mouth, with elegant sweetness.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003eI was impressed that I think this is \u003cspan class=\"highlight\"\u003ethe best Wasanbon sugar.\u003c\/span\u003e It is very delicious.\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003cbr\u003e\n    \n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a8.jpg\" alt=\"customer review 2\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eUnlike other sugar, it has an elegant and delicate taste.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003e\u003cspan class=\"highlight\"\u003eIt is really delicious when put in coffee\u003c\/span\u003e, but as other people said, it is recommended to use for sweets, too. The kinako mochi made with this sugar is really delicious.\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003cbr\u003e\n    \n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"customer review 3\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eI made boiled Anko with this.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003e\u003cspan class=\"highlight\"\u003eUnlike the usual white sugar, it tasted very elegant,\u003c\/span\u003e I was really surprised.\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003cbr\u003e\n    \n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"customer review 4\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eWith delicate sweetness, it will melt away quickly when you put it in your mouth.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003eI do not want to use lots at once, so \u003cspan class=\"highlight\"\u003eI mix it with coffee or tea or put it on toast.\u003c\/span\u003e And the result is very great! It matches!\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eStaff's Reviews\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe Kawashimaya staffs tasted this sugar.\u003cbr\u003e\u003cbr\u003eWasanbon is the type of sugar with a fluffy texture and soft color.\u003cbr\u003eYou should try putting it in your mouth first. It melts quickly in the mouth, and you can taste the elegant sweetness that spreads into your mouth.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eI am surprised by its delicious taste.\u003c\/b\u003e\u003cbr\u003eI ate too much of it even though I planned to use it for making sweets. It's a type of sugar that you would like to taste once in a lifetime.\u003c\/p\u003e\n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0099p003.jpg\" alt=\"wasanbon_sugar_texture\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eAbout Wasanbon Sugar\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eWasanbon sugar is a traditional goods cultivated at Tokushima and Kagawa Prefecture, and is made from bamboo sugarcane (also known as small millet).\u003cbr\u003e\u003cbr\u003eIt is one of the few domestic sugars being made without using much machinery.\u003cbr\u003e\u003cbr\u003eAwa wasanbon sugar is called so because it’s produced at ‘country of awa’ which is part of Tokushima Prefecture. It’s mainly made in the northern side of Itano District, Tokushima Prefecture and Kamiita Town, in the southern slope of Sanuki Mountains.\u003cbr\u003e\u003cbr\u003eIt is said that the bamboo sugarcane has been settled in this region for over two hundred years.\u003cbr\u003e\u003cbr\u003eBefore the war, many domestic sugars were made, but when inexpensive refined sugar was introduced after outbreak of war has been imported, the domestic sugars manufacturers got declined.\u003cbr\u003e\u003cbr\u003eNow, it is mainly used as sugar for Japanese confectionery.\u003c\/p\u003e\n        \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0203_04.jpg\" alt=\"wasanbon_sugar_info\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eRaw Material of Wasanbon Sugar: Bamboo Sugarcane\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eOne of the reasons that Wasanbon sugar is different from common sugar is its raw material difference.\u003cbr\u003e\u003cbr\u003eRaw materials of Wasanbon sugar are white sugar or granulated sugar you are using at home, as well as the sugarcane. It's quite the same if you say it sugarcane, but it's used in wasanbon sugar, so it's quite a different variety of sugarcane. It is quite different from sugarcane that cultivated in Taiwan, Cuba, and Okinawa.\u003cbr\u003e\u003cbr\u003eFor example, it is characterized by its relatively low height and considerably thin diameter.\u003cbr\u003e\u003cbr\u003eAt the growth stage, the height is only about 2m with the thickness only around one's adult index finger.\u003cbr\u003e\u003cbr\u003eIt is obviously disadvantageous considering the yield per unit area, because it's not either tall or thick. But the taste become the reason why this sugarcane is still cultivated.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wasanbon01.jpg\" alt=\"wasanbon_sugar_sugarcane\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cbr\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe method of cultivating this sugarcane \"bamboo sugar\" is also quite different from that of sugarcane in the south.\u003cbr\u003e\u003cbr\u003eGrown sugar cane is harvested with root every harvest period in December. There is a small sprout at the node of sugarcane, we leave some of the harvested part, and in April, we cut the part of the section into an appropriate length and plant it.\u003cbr\u003e\u003cbr\u003eThe approximate annual work of the sugarcane farmers is as follows:\u003c\/p\u003e\n    \u003cp\u003e● In early April, dig the place for planting.\u003cbr\u003e● In early April, starts planting.\u003cbr\u003e● Weeding and watering several times.\u003cbr\u003e● In mid-November, bury the seeds for next year.\u003cbr\u003e● In late November to December, harvesting.\u003cbr\u003e● In December, sugar refinery received the sugarcane.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eManufacturing Process of Wasanbon\u003c\/h2\u003e\n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-simeba.png\" alt=\"wasanbon_sugar_squeezing\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e1. In December, the sugarcane will get squeezed.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe harvested sugarcanes that were carried to sugar factories. Then, it is squeezed by a specialized machine. We call the place to squeeze the sugarcane \"shimeba.\"\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-kamaba1.png\" alt=\"wasanbon_sugar_rinsing\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e2. \"Kamaba,\" or the Process of Boil Down the Squeezed Juice from the Sugarcane.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eKamaba is divided into several stages. The first is to remove the astringent taste of the sugarcane juice by boiling it. It was done in a kettle.\u003c\/p\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e3. Rinsing Process.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe sugarcane juice extracted in the kettle is a light-brown colored liquid. Therefore, before we boil the juice, we will do the rinsing process to make the color clear.\u003c\/p\u003e\n    \n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-kamaba3.png\" alt=\"wasanbon_sugar_kettle\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e4. Cook with nakagama (inner kettle), and agekama (raising kettle) and cool it down.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eBoil the clear sugarcane juice with the inner kettle and the raising kettle. Nakagama is simply a boiling kettle, and agekama is a raising kettle or finishing kettle. Check the boiled-up sugarcane in the kettle, and when it looks like it’s a ‘good rise,’ it will be transferred to the next cooling kettle, and we will start the cooling process.\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-kamaba4.png\" alt=\"wasanbon_sugar_cooling\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e5. Cooling process and Crystallization in the Cooling Kettle.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAs we stir it while cooling it in the cooling kettle, it will gradually lose its thickness, but it still has heat. So, to make it cooler, we will transfer it into a pot ceramic called ‘cooling kettle, leave it cool there and let it crystallize.\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-togi1.png\" alt=\"wasanbon_sugar_sharpening\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e6. First step of molasses detachment.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAfter the white sugar is made, we will let it be at least for one week or more, and the next step is the ‘sharpening’ process. The sharpening process is the unique purification process of Wasanbon sugar.\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-togi2.png\" alt=\"wasanbon_sugar_sharpening2\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e7. Sharpening Process, repeat the molasses detachment.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAfter the first sharpening process, the sugar will be somewhat whiter, and we will take it out from the ‘push tank’ the next day.\u003c\/p\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e8. Pulverization (Crushing) and Drying.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe Wasanbon sugar that has finished the sharpening process is sifted and dried on the same day. It’s very dangerous to leave the wet Wasanbon sugar because when the temperature is high, the fermentation odors can be smelly due to the molasses inside the sugar. Depends on the circumstance, the molds may also get stick.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\" id=\"SEC_01\"\u003eMessage from the Manufacturer\u003c\/h2\u003e\n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/okada01.jpg\" alt=\"wasanbon_sugar_message_manufacturer\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003cbr\u003e\n    \u003cp style=\"text-align: justify;\"\u003eWe started making Wasanbon sugar in the country of Awa in the 5th year of the Anei Era (1776). It was almost two hundred years ago.\u003cbr\u003e\u003cbr\u003eThe history lies with the great effort of life and death by Maruyama Tokuya, a man who wishes for the happiness of his home, Kamiita Town.\u003cbr\u003e\u003cbr\u003eWith the effort of Hachisukashi clan, the name of Awa Wasanbon spreading all over Japan.\u003cbr\u003e\u003cbr\u003eThe Okada Sugar Refinery has kept the handmade tradition since then, still producing the natural taste by the recipe of two hundred years ago.\u003cbr\u003e\u003cbr\u003eAwa Wasanbon sugar is a natural product that contains the warmth of nature, grace, and deliciousness from our fingertips.\u003cbr\u003e\u003cbr\u003eYou have to try its wonderful taste someday!\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eAwa Wasanbon Sugar Variety\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAlso available in different packages. Check their product pages below!\u003c\/p\u003e\n    \u003cdiv class=\"prd_unityColvar\"\u003e\n                  \u003cdiv class=\"item_lineup_con\"\u003e\n                    \u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n                      \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n                        \u003cli\u003e\n                          \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_022\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/8cab24e3bf6ce2d961b27cde88aad7fb_250x_crop_center.jpg?v=1553751905\" width=\"100%\" alt=\"wasanbon_500g\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                          \u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_022\" style=\"text-decoration: underline;\"\u003eAwa Wasanbon Sugar 500g\u003c\/a\u003e\u003c\/h3\u003e\n                        \u003c\/li\u003e\n                        \u003cli\u003e\n                          \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_023\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/6a5fb51794d9f271d30461a3795844a7_250x_crop_center.jpg?v=1553752350\" width=\"100%\" alt=\"wasanbon_1kg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                          \u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_023\" style=\"text-decoration: underline;\"\u003eAwa Wasanbon Sugar 1kg\u003c\/a\u003e\u003c\/h3\u003e\n                        \u003c\/li\u003e\n                        \u003cli\u003e\n                          \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_024\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/479a105a08e81bc8fb9a0c4c5f14bbb2_250x_crop_center.jpg?v=1553751542\" width=\"100%\" alt=\"wasanbon_5kg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                          \u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_024\" style=\"text-decoration: underline;\"\u003eAwa Wasanbon Sugar 5kg\u003c\/a\u003e\u003c\/h3\u003e\n                        \u003c\/li\u003e\n                      \u003c\/ul\u003e\n                    \u003c\/div\u003e\n                  \u003c\/div\u003e\n                \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \u003csection\u003e\n                \u003cdiv class=\"zigzag\"\u003e\n                  \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n                        \u003ctbody\u003e\n\u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n                          \u003ctd\u003eWasanbon sugar (Awa Wasanbon Sugar)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                          \u003ctd\u003esugarcane, sugar\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                          \u003ctd\u003e5kg\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003ePreservation Method\u003c\/th\u003e\n                          \u003ctd\u003eAvoid any moisture, please store in room temperature\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n                          \u003ctd\u003eOkada Genkyou Limited Company\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                  \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0461_en.jpg\" alt=\"阿波和三盆糖（岡田製糖所）\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n                \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"岡田製糖所","offers":[{"title":"Default Title","offer_id":13128742305857,"sku":"83600985","price":13990.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/479a105a08e81bc8fb9a0c4c5f14bbb2.jpg?v=1553751542","url":"https:\/\/mizunori.live\/ja\/products\/sugars_024","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}