Wasanbon-toh is a fine grain sugar made from chikutoh, a thin sugar cane.
Most of this type of sugar is manufactured in Shikoku and is the choice when making traditional Japanese confections.
You can also find them made into these molded shapes.
They are served with the strong almost thick matcha (green tea) at tea ceremonies.
I've also heard that you can also put them into coffee, like sugar cubes.
Some people use the unmolded sugar in cooking.
I received these from different people, the one on top is from Kyoto and the other from Shikoku and I like the different shapes and pastel colors.
I know I should use them, but they seem a bit too pretty to use, don't you agree?