karintō (sugar-coated cookie made from fried dough)
amount of sugar; sugar content
molasses; black treacle; (sugar) syrup
traditional Japanese summer candy
sugariness; saccharinity; carbohydrate
grape sugar; glucose; dextrose
grape sugar; glucose; dextrose
(unrefined) brown sugar; muscovado
sugar content (e.g. in degrees Brix)
glycosuria; glucosuria; urine sugar
very low in sugar content
conversion to sugar; saccharification
sweets; sweetmeats; confectionary; candy
sucrose; saccharose; cane sugar
sucrose; saccharose; cane sugar
refined sugar; sugar refining
raw sugar; unrefined sugar
Chinese sugarcane (Saccharum sinense) (used for making wasanbon)
amber sweets; confection of brightly colored sweetened, melted agar-agar
centrifugal sugar; sugar freed from liquid by a centrifuge
HFCS 55; high fructose corn syrup containing 55% fructose
HFCS 55; high fructose corn syrup containing 55% fructose
fructooligosaccharide; oligofructose; oligofructan
high-fructose corn syrup; HFCS
Japanese sweets made with glutinous rice and azuki bean paste
isomerized sugar; high-fructose corn syrup; HFCS
cane sugar; sugar cane juice; sugar cane molasses
cane sugar; sugar cane juice; sugar cane molasses
peanut brittle bar (from Okinawa); peanut candy
isomalto-oligosaccharide; IMO
raw sugar; unrefined sugar