Kuromitsu
Kuromitsu (黒蜜) is a delicious dark brown syrup made with kurozato, an unrefined black sugar from Okinawa. Use my easy recipe to make this mineral-rich sweetener at home and drizzle it on your favorite Japanese desserts.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- Not listed
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.5 oz black sugar ((kurozato 黒砂糖 or Kokuto 黒糖))
- ½ cup sugar ((to taste))
- ½ cup water
Instructions
- 1
In a small saucepan, mix 3.5 oz black sugar, ½ cup sugar (to taste), and ½ cup water. Bring it to a boil over medium heat. Tip: This kuromitsu is quite rich, so feel free to reduce the amount of granulated sugar or omit it entirely, to your preference.
- 2
Once boiling, reduce the heat to low and simmer for 15–20 minutes, stirring gently until the sugar dissolves completely and the mixture thickens slightly.
- 3
Allow it to cool and transfer to an air tight jar/bottle. Keep in the refrigerator up to a week.