Translation guide
In Japanese, granulated sugar is most commonly referred to as グラニュー糖, a specific type of refined white sugar with fine crystals. Other terms exist for different sugar types, but for everyday cooking and baking, グラニュー糖 is the standard equivalent.
The learner wants to refer to the common fine white sugar used in recipes, coffee, etc.
This is the direct and most common term for granulated sugar in Japan. It is widely used in recipes and everyday conversation.
グラニュー糖 is the closest to Western granulated sugar: dry, fine crystals. 上白糖 is a uniquely Japanese sugar with a slight moisture content, commonly used in Japanese sweets and cooking. 白砂糖 is a generic term for white sugar and can refer to either. For most Western recipes, グラニュー糖 is the best choice.
This recipe uses granulated sugar.
Do you put granulated sugar in your coffee?
Literally 'white sugar', this is a broader term that can include granulated sugar but may also refer to other refined white sugars. It is less specific than グラニュー糖.
Some people use cane sugar instead of white sugar.
This is a type of Japanese white sugar with slightly moist, fine crystals, often used in Japanese cooking. It is not exactly the same as Western granulated sugar but can be substituted in some recipes.
Jōhakutō is the most common sugar in Japan.
Granulated sugar is often used in overseas recipes.