白砂糖(しろざとう)

The standard term for refined white sugar used in cooking and baking. In Japan, the most common form of 白砂糖 is 上白糖(じょうはくとう), a fine-grained sugar with slightly higher moisture content than Western granulated sugar, giving it a softer texture.

Common collocations

• 白砂糖(しろざとう)を加(くわ)える: to add white sugar
• 白砂糖(しろざとう)を控(ひか)える: to cut back on white sugar
• 白砂糖(しろざとう)の代(か)わりに: instead of white sugar
• 白砂糖(しろざとう)の摂(せっ)り過(す)ぎ: overconsumption of white sugar

Types of sugar in japan

• 上白糖(じょうはくとう): fine white sugar (most common in Japanese households)
• グラニュー糖(とう): granulated sugar (coarser, used in sweets)
• 黒砂糖(くろざとう): brown/raw sugar (unrefined, from Okinawa)
• 三温糖(さんおんとう): light brown sugar (slightly less refined)
• 氷砂糖(こおりざとう): rock sugar (used for making fruit liqueurs)

Similar words

• 黒砂糖(くろざとう): brown sugar, raw sugar — unrefined sugar with a stronger flavor
• 砂糖(さとう): sugar — the general term for all types of sugar
• 甘味料(かんみりょう): sweetener — broader term including artificial sweeteners