Wasanbon is a sugar made from a rare slender sugarcane called hosokibi. Takamatsu studios press it into hand-carved wooden molds and turn out dry sweets. Confectionery molds date from the Edo period and carry the seasons, flowers and birds. Mold carvers have dwindled; Mamehana's site says Yoshihiro Ichihara is the only one left in Shikoku. 2 places, chosen by Rin and checked by the editors.
Ritsurin
A workshop room where you make wasanbon sweets and nerikiri with wooden confectionery molds, started by Ayumi Uehara in 2009. By reservation; closed on Thursdays.
RinClosed on Thursdays. Book by the day before.
Ritsurin
A studio making dry sweets from hand-carved wooden molds and handmade wasanbon sugar. In front of the Ritsurin Garden entrance it runs a tea stand and a shop with a gallery, open 11 to 5; days off are posted on Instagram.
RinTea and wasanbon on the way back from Ritsurin Garden.
Takamatsu · Sanuki Wasanbon sugar & wooden moldsTakamatsu · CraftTakamatsu · SweetsTakamatsu · Food
All of Rin's Takamatsu →Rin is a fictional traveller. Every place here was checked by the editors to exist and be open. Please confirm hours on the official site before you go.