Locally grown sugarcane breed called 'Take-to' is used as a raw material of Wasanbon; it is produced by squeezing the juce of the canes harvested in late fall, refining and filtering it to some extent to crystallize.
和三盆の原料となるサトウキビは、地元産の「竹糖」という品種が用いられ、晩秋に収穫した茎を搾って汁を出した後、ある程度精製濾過して結晶化させる。