Translation guide
In Japanese, 'raw sugar' is most commonly expressed as きび砂糖 (kibi satō) for the light brown, minimally processed sugar popular in health-conscious cooking, or 粗糖 (sotō) for unrefined sugar in a more technical or industrial sense. The choice depends on context: everyday cooking vs. food science.
The everyday, slightly caramel-flavored sugar used in cooking and baking, often marketed as a healthier alternative to white sugar.
Literally 'millet sugar', but actually made from sugarcane. This is the standard term for the light brown, minimally processed sugar found in supermarkets. It has a mild flavor and is used like regular sugar.
This recipe uses raw sugar.
Raw sugar is richer in minerals than white sugar.
Technically 'unrefined sugar', but in everyday contexts it can refer to raw sugar. It's less common in home cooking and may sound slightly more technical or industrial.
Literally 'raw material sugar'. This is the industrial term for the raw sugar that is imported and then refined into white sugar. Not used in home cooking contexts.
The broader category of sugar that has not been fully refined, often retaining molasses. Used in food science, trade, or when distinguishing from white sugar.
The standard technical term for unrefined or partially refined sugar. It encompasses various types of raw sugar, including those with higher molasses content.
Raw sugar contains minerals.
Literally 'unrefined sugar'. A clear, descriptive term used in health food contexts or when emphasizing the lack of processing.
Literally 'molasses-containing sugar'. A technical term for sugars that retain molasses, such as brown sugar or raw sugar. Used in food science.
When referring to named varieties of raw sugar often found in international recipes or specialty stores.
For specific types like turbinado or demerara, Japanese often uses the English name in katakana or a descriptive phrase. These are not everyday sugars in Japan, so there is no single native term.
Turbinado sugar is a type of raw sugar.
Demerara sugar goes well with coffee.
きび砂糖 is the everyday term for the light brown raw sugar commonly sold in Japanese supermarkets. 粗糖 is a broader, more technical term that can refer to any unrefined sugar, including darker varieties. In a recipe, きび砂糖 is almost always the right choice.
The direct translation '生の砂糖' (nama no satō) is not used and would be confusing. Stick to the established terms above.
Raw sugar is unrefined sugar.
Raw sugar is refined to make white sugar.
Unrefined sugar is said to be gentle on the body.
Molasses-containing sugars include brown sugar and raw sugar.