{"product_id":"kakinohana-tarama-island-kokuto-brown-sugar-cubes-200g","title":"Kakinohana, Tarama Island Kokuto Brown Sugar Cubes, 200g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\u003cstrong\u003ePre-order: due to arrive in the UK in mid October 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eOkinawan black sugar from one island, in pieces to nibble with tea or melt down into a deep, dark syrup.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKokuto (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.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSingle-island origin:\u003c\/strong\u003e the pack names Tarama Island, not a blend of unnamed canes\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDarker than brown sugar:\u003c\/strong\u003e kokuto brings a deeper, mineral-edged sweetness that light brown sugar does not\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo jobs in one pack:\u003c\/strong\u003e nibble a piece with green tea, or melt the cubes down for syrup\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eResealable 200g pack:\u003c\/strong\u003e easy to keep sealed between uses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKuromitsu:\u003c\/strong\u003e melt with water into black sugar syrup for warabi mochi, kuzu or ice cream\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmering:\u003c\/strong\u003e use in place of white sugar in kakuni, nimono or teriyaki for a darker, rounder sweetness\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e swap for dark muscovado in cakes, cookies and sata andagi\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDrinks:\u003c\/strong\u003e sweeten green tea, coffee or milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKokuto (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.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does kokuto taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eDeeper 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.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKokuto (黒糖), Okinawan black sugar, cubes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKokuto Honpo Kakinohana (黒糖本舗垣乃花)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTarama Island, Okinawa, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWeight and Format\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e200g resealable pack\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eIngredients and Allergens\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTo follow. Always check the pack label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eShelf Life\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTo follow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTo follow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBest Used For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKuromitsu syrup, simmered dishes, baking and drinks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between kokuto and brown sugar?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMost 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I make kuromitsu with it?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKuromitsu 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhen will my pre-order arrive?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThis 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.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kokuto Honpo Kakinohana","offers":[{"title":"Default Title","offer_id":58705561420157,"sku":"S3108","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/b878811e-e80b-4999-a555-4542026a2048_00001.jpg?v=1790274635","url":"https:\/\/www.sushisushi.co.uk\/products\/kakinohana-tarama-island-kokuto-brown-sugar-cubes-200g","provider":"SushiSushi","version":"1.0","type":"link"}