上白糖(じょうはくとう)

Literally "superior white sugar," from 上(じょう) (superior), 白(はく) (white), and 糖(とう) (sugar). This is the default sugar in Japan — when Japanese recipes simply call for 砂糖(さとう) (sugar), they typically mean 上白糖(じょうはくとう).

Unlike the coarser granulated sugar (グラニュー糖(とう)) common in Western countries, 上白糖(じょうはくとう) has a finer texture and contains a small amount of inverted sugar, giving it a slightly moist quality and milder sweetness. It accounts for roughly half of all sugar consumption in Japan.

Common collocations

• 上白糖(じょうはくとう)大(おお)さじ一杯(いっぱい): one tablespoon of white sugar
• 上白糖(じょうはくとう)を加(くわ)える: to add white sugar
• 上白糖(じょうはくとう)の代(か)わりに: instead of white sugar

Similar words

• グラニュー糖(とう): granulated sugar — coarser crystals, commonly used in Western baking
• 三温糖(さんおんとう): light brown sugar — made by further heating white sugar, with a richer flavor
• 黒糖(こくとう): brown sugar, raw sugar — unrefined sugar from Okinawa with a strong molasses flavor