Kakinohana, Tarama Island Kokuto Brown Sugar Cubes, 200g
Pre-order: due to arrive in the UK in mid October 2026
Okinawan black sugar from one island, in pieces to nibble with tea or melt down into a deep, dark syrup.
Kokuto (黒糖) is Okinawa's black sugar: sugar cane juice boiled down and set, rather than refined into white crystals. This pack is made by Kokuto Honpo Kakinohana (黒糖本舗垣乃花) from sugar cane grown on Tarama Island (多良間島), one of the Okinawan islands where kokuto is still produced, and comes as solid cubes. 200g, in a resealable pack.
Why Chefs Choose This
- Single-island origin: the pack names Tarama Island, not a blend of unnamed canes
- Darker than brown sugar: kokuto brings a deeper, mineral-edged sweetness that light brown sugar does not
- Two jobs in one pack: nibble a piece with green tea, or melt the cubes down for syrup
- Resealable 200g pack: easy to keep sealed between uses
How to Use
- Kuromitsu: melt with water into black sugar syrup for warabi mochi, kuzu or ice cream
- Simmering: use in place of white sugar in kakuni, nimono or teriyaki for a darker, rounder sweetness
- Baking: swap for dark muscovado in cakes, cookies and sata andagi
- Drinks: sweeten green tea, coffee or milk
Kokuto (黒糖, literally black sugar) is made by boiling down pressed sugar cane juice and letting it set, so it keeps more of the cane than refined sugar does. In Japan, the name kokuto is closely tied to Okinawa, where it is made on a handful of outlying islands, and islands such as Tarama (多良間島) are named on the pack. Okinawan cooks use it for kuromitsu syrup, in sweets such as sata andagi, and as a snack eaten in pieces with tea.
What does kokuto taste like?
Deeper and darker than any brown sugar in a British cupboard. Kokuto is sweet with a rich, slightly smoky, molasses-like edge, and it finishes long rather than clean. That is why a spoonful changes a sauce or a syrup more than the same amount of white sugar would. Tasting notes for this lot will be added once the stock lands.
Product Details
| Type | Kokuto (黒糖), Okinawan black sugar, cubes |
| Maker | Kokuto Honpo Kakinohana (黒糖本舗垣乃花) |
| Origin | Tarama Island, Okinawa, Japan |
| Weight and Format | 200g resealable pack |
| Ingredients and Allergens | To follow. Always check the pack label |
| Shelf Life | To follow |
| Storage | To follow |
| Best Used For | Kuromitsu syrup, simmered dishes, baking and drinks |
What is the difference between kokuto and brown sugar?
Most brown sugar is refined white sugar with some molasses added back. Kokuto is sugar cane juice boiled down and set, without the refining step, so its colour and flavour come from the cane itself. It tastes darker and more complex, and it is not a like-for-like swap in delicate recipes.
How do I make kuromitsu with it?
Kuromitsu is black sugar syrup. Dissolve the kokuto in water over a low heat, stirring, then simmer gently until it thickens slightly, skimming any scum. Let it cool before pouring over warabi mochi, kuzu, jelly or ice cream. Start with roughly equal weights of sugar and water and adjust to the thickness you want.
When will my pre-order arrive?
This line is due to arrive in the UK in mid October 2026. Pre-orders are dispatched once the stock has landed and been checked in at our warehouse. Anything still marked "To follow" on this page will be added when the stock is in.
SKU : S3108