After the work called 'Togi' to knead Shiroshita-to on the tray adding moderate amounts of water to grind sugar particle, kneaded sugar is filled in a linen cloth, put into a box called 'Oshibune,' and squeezed by placing a heavy stone to extract black molasses.
そして白下糖を盆の上で適量の水を加えて練り上げて、砂糖の粒子を細かくする「研ぎ」という作業を行った後、研いだ砂糖を麻の布に詰め「押し舟」という箱の中に入れて重石をかけ圧搾し、黒い糖蜜を抜いていく。