Black Unrefined Sugar (Kokuto)

Kokuto Okinawa Black Sugar has been made in Okinawa Prefecture since the 17th century.

Black sugar sugarcane juice is boiled for hours until it becomes a syrup, then allowed to sit until it hardens into dry sugar. The whole blocks of sugar are a deep brown-black colour, but when broken into smaller pieces they appear much lighter. Due to the lengthy slow cooking process, the sugar keeps the original molasses as well as a distinctive, rich, smoky flavour.

Black Sugar is perfect for enhancing drinks, soups and desserts with its malty, earthy, caramel flavour.

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