1.
granulated sugar
Pure white sugar with fine, uniform crystals, drier and more free-flowing than ordinary Japanese table sugar (上白糖). Preferred in baking, confectionery, and coffee, where its neutral flavor and easy measurement are valued.
グラニュー糖を加える。
To add granulated sugar.
コーヒーにグラニュー糖を一杯入れる。
To put a spoonful of granulated sugar in the coffee.
このレシピでは上白糖ではなくグラニュー糖を使う。
This recipe uses granulated sugar rather than ordinary white sugar.
A hybrid word combining the katakana loanword グラニュー (from English 'granulated') with the native suffix 糖 ('sugar'). The Japanese default table sugar is 上白糖, which is slightly moister and sweeter-tasting; グラニュー糖 is drier and purer, closer to Western 'sugar' in behavior and flavor.
USAGE:
- Standard in baking and confectionery: pound cake, cookies, caramel, meringues.
- Also the sugar typically served with coffee in cafés and included in sugar packets.
- Because the crystals are dry and separate, グラニュー糖 measures more consistently than 上白糖, which clumps slightly.
- In imported or Western-style recipes, 'sugar' almost always means グラニュー糖, not 上白糖.
COMMON COLLOCATIONS:
- グラニュー糖を加える: to add granulated sugar
- グラニュー糖をまぶす: to coat with granulated sugar
- グラニュー糖大さじ一杯: one tablespoon of granulated sugar
- グラニュー糖少々: a small amount of granulated sugar
- グラニュー糖小さじ二: two teaspoons of granulated sugar
SIMILAR WORDS:
- 上白糖: standard Japanese white table sugar — moister and slightly sweeter; the default in most Japanese home recipes.
- 三温糖: brown/light-brown sugar used in Japanese cooking — has more caramel flavor, used in savory dishes.
- 粉砂糖: powdered sugar; confectioner's sugar — finely ground for icings and dusting.
- 氷砂糖: rock sugar — large crystals, used for umeshu and other infusions.
- 角砂糖: sugar cubes — pressed cubes, used in coffee and tea.