Kokuto Okinawa black sugar is famous for enhancing drinks, soups and desserts with its malty, earthy, caramel flavour. Great with pork Kakuni, Pumpkin, Niku Jyaga (beef and potato stew)

Okinawa black sugar has been made since the 17th century in the southernmost province of Japan - Okinawa prefecture consisting of 150 islands. Sugarcane juice is boiled for hours until it becomes black syrup, then allowed to sit until it hardens into dry sugar. The whole blocks of sugar are a deep brown-black colour, though when broken into smaller pieces they appear much lighter. Black sugar is unrefined compared to typical brown sugar, which is often white sugar mixed with molasses syrup.