Genuine Okinawan Black Sugar, called Kokuto in Japanese, is characterised by intense, complex flavours of molasses, smoke and spice with a bitterness that perfectly balances the sweetness.
The traditional production method of slow-cooking sugarcane juice dates to the 17th Century, only sugar that is made using this process, with sugarcane from the islands of Okinawa, can be designated “Okinawan black (or brown) sugar”.
A flavour unlike any other sugar, it is a marvel to taste on its own, the high mineral content imparts a flavour that is a unique blend of caramel and spiced tobacco notes, with a warming richness at once bitter and sweet.
Most often used in savoury dishes it works wonders in meat and vegetable marinades, stews and stir fries. Any recipe, savoury or sweet, that calls for sugar, can be amended to use Okinawan Black Sugar for half the required amount of sugar. You will notice richer, more complex flavours of spice, caramel, tobacco and molasses.
Hateruma Island, the southernmost inhabited of the Okinawa Islands and the home of Murakami Syouten, is a coral island. It is said, the mineral rich soil imparts the sugar made there with the richest flavour of all Okinawan Black Sugar.
The mineral content is certainly extremely high, Okinawan sugar has over 500 times the levels of potassium and 200 times the amount of calcium of white sugar. Officially designated in Japan as a food “high in iron” it has more iron that spinach. Combined with its high levels of antioxidants this is sugar you can enjoy in the knowledge it is as as good for your body as it is for your taste buds.
Available in 500g
Keep dry away from heat, light and moisture.
