Kokuto is a type of brown sugar that is traditionally produced in Okinawa, Japan. It is made from sugarcane juice that is slowly boiled down and then simmered to create a rich, dark, and sticky syrup. The syrup is then allowed to cool and crystallise, and the resulting brown sugar is known for its unique flavour and aroma. Often used in traditional Okinawan cuisine, such as in desserts like chiirunkou, a type of steamed bun, and sata andagi, a fried doughnut. It is also commonly used as a natural sweetener in teas and beverages, as well as in marinades and sauces. It is also sometimes sold in powdered form, which can be convenient for baking and cooking. The powdered sugar can be used as a substitute for regular white sugar, and can add a distinctive depth of flavour to dishes! INGREDIENTS Sugar Cane MANUFACTURER CONTACT INFORMATION Kokuto See more

Japanese Sugar. Sugar.