light brown sugar; cane sugar; unrefined sugar
A type of light brown sugar made from sugarcane, often used in Japanese cooking and baking. It has a mild, caramel-like flavor and is less processed than white sugar.
This recipe uses light brown sugar instead of white sugar.
Light brown sugar has a rich flavor and goes well with simmered dishes.
Dark brown sugar or muscovado; stronger molasses flavor and darker color than きび砂糖.
A Japanese light brown sugar made by caramelizing refined sugar; similar in color but different production method and flavor profile compared to きび砂糖.
Standard kanji-kana mixed spelling. きび (millet) is often written in kana in this compound.
Full kanji spelling using the rare kanji 黍 for millet. Uncommon in everyday use.
Compound of きび (millet) and 砂糖 (sugar). The name likely comes from the light brown color resembling millet, though the sugar itself is made from sugarcane, not millet.