在德島縣現今還有不少地方保留手工製作的傳統砂糖——阿波和三盆糖。 利用獨特的製糖手法，可愛的造型再加上恰到好處的甘甜與淡香。

What makes wasanbon toh so different from ordinary sugar is its ingredients. Although wasanbon toh uses sugar cane as an ingredient just like that which everybody uses at home, the type of sugar cane used for wasanbon toh is quite different.

The sugar cane used for wasanbon toh is a kind called "Chikutoh". Unlike the sugar cane produced in Taiwan, Cuba or Okinawa, it is short and thin. Even when it is fully grown, it is less than two meters long including the top part and is only as thick as an adult's index finger.

Since it is short and thin, it is obviously disadvantageous in terms of productivity.

The way of cultivating "Chikutoh" is also quite different from that in tropical areas. When the ripe "Chikutoh" is harvested in December, it must be completely uprooted. Sugar cane has small buds at the joints of its stalks. Some of the harvested sugar cane joints are put aside and cut at the proper length for replanting in April. The annual schedule for sugar cane farmers is as follows:

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