Okinawa Prefecture is a chain of islands that make up the southernmost part of Japan. The islands are subtropical, with hot summers and plenty of precipitation that make the perfect conditions for growing sugar cane. Cultivated on the island since the 17th century, it is harvested and made into Okinawa Black sugar, also known by locals as “Kokuto”.
Darker, richer and saltier than white sugar, it has an incredible depth of flavours and nuances compared to conventional brown sugar. Its uniquely robust quality and malt-like flavour make it an increasingly popular addition to teas, sweet soups, cold drinks and desserts like mochi and cake.
Mathieu Teisseire Okinawa Black Sugar Syrup brings to life the intensely rich and aromatic flavour of this sought-after sugar. With malty, smoky notes and the aroma of buttery muscovado sugar, this syrup adds distinction to both hot and cold drinks alike. When paired with coffees, chocolates and milkshakes, it offers a beautifully light liquorice flavour, while spirits such as rums and bourbons receive a molasses like lift.