Also known as Japanese white sugar or caster sugar, johakuto is a type of refined sugar that contains significant amounts of glucose and fructose. Whether it is used in baking or cooking, the full-bodied sweetness of johakuto gives it an outstanding quality that is unrivalled among other types of white sugar in the market.
While it is the most commonly used sugar in Japan, johakuto is rarely found in other countries. As compared to granulated sugar (the common gwhite sugarh found elsewhere around the world), johakuto is slightly sweeter and has fewer calories.
Another unique feature about johakuto lies in its texture; it feels a tad moist, and the crystals are smaller than granulated sugar. This is due to
the manner in which the sugar is produced – by dissolving boiled cane sugar using a centrifuge machine, which separates the crystals from the liquid. The damp sugar crystals are then left to dry in a sheltered compound as the final step.