Translation guide
Powdered sugar is a very fine sugar used in baking and desserts. In Japanese, it is most commonly called 粉砂糖 (こなざとう), but other terms exist depending on texture and use.
The standard term for finely ground sugar used in icing, dusting, and confections.
The most common and direct translation. Used in recipes and everyday conversation.
Sprinkle powdered sugar on the cake.
A shorter, slightly more technical term often seen in baking contexts.
Add powdered sugar and mix.
Specifically refers to powdered sugar with added starch to prevent clumping, often used in frostings.
Loanword from English, widely understood in baking contexts. Implies a very fine texture with anti-caking agents.
Make a glaze with icing sugar.
Direct loanword from 'confectioners' sugar'. Less common but understood by baking enthusiasts.
This recipe requires confectioners' sugar.
Used for sprinkling on top of desserts for a snowy effect.
粉砂糖 (こなざとう) is powdered sugar, while グラニュー糖 (グラニューとう) is granulated sugar. Do not confuse them; granulated sugar is coarser and not suitable for dusting or icings without grinding.
If you can't find 粉砂糖, you can make it by blending グラニュー糖 (granulated sugar) in a mill or food processor. Some Japanese recipes may call this 自家製粉砂糖 (じかせいこなざとう).