is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa, centered to the towns of Kamiita-cho and Donari-cho in Tokushima, where it has been made since about the 1770s. The sugar is often used for Japanese sweets (). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called or (locally known as ).
via Wikipedia infobox
is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures of Tokushima and Kagawa, centered to the towns of Kamiita-cho and Donari-cho in Tokushima, where it has been made since about the 1770s. The sugar is often used for Japanese sweets (). The sugar is made from thin sugarcane plants (Saccharum sinense) grown locally in Shikoku, called or (locally known as ).
==Use== It is a light golden colour, with granules slightly larger than icing sugar, and has a unique aroma and flavour, with butter and honey overtones. is used in making sweets and , as a coffee and tea sweetener, in dipping sauces at sushi restaurants, and in baking at home.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).