|Place of origin||Japan|
|Region or state||Tokushima and Kagawa, Shikoku|
|Main ingredients||Sugarcane plants (taketō or chikusha)|
|Cookbook: Wasanbon Media: Wasanbon|
||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (May 2011)|
Wasanbon (和三盆) is a fine-grained Japanese sugar, traditionally made in the Shikoku prefectures Tokushima and Kagawa. The sugar is often used for Japanese sweets (wagashi). The sugar is made from thin sugarcane plants grown locally in Shikoku, called taketō (竹糖) or chikusha (竹蔗).