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Description
Kakinohana, Okinawan Sugar Syrup, 270gOkinawan Black Sugar, in Pourable Form Kuromitsu (, "black honey") is the syrup made from Okinawan kokuto, the island's unrefined black sugar. Where ordinary syrup is just sweet, this carries the deep molasses, caramel and faint minerality of whole cane Okinawan sugar, a rich, rounded, almost savoury sweetness. Made by Kakinohana on Okinawa, it is the ready to pour finish for Japanese desserts, drizzled over shaved ice, mochi and ice cream, or stirred
Okinawan Black Sugar, in Pourable Form
Kuromitsu (黒蜜, "black honey") is the syrup made from Okinawan kokuto, the island's unrefined black sugar. Where ordinary syrup is just sweet, this carries the deep molasses, caramel and faint minerality of whole-cane Okinawan sugar, a rich, rounded, almost savoury sweetness. Made by Kakinohana on Okinawa, it is the ready-to-pour finish for Japanese desserts, drizzled over shaved ice, mochi and ice cream, or stirred into drinks. The liquid counterpart to our kokuto sugar blocks.
Why You'll Reach For It
- Real Okinawan black sugar: made from kokuto, with the molasses depth refined sugar syrups lack
- Deep, rounded sweetness: caramel and molasses notes with a faint mineral edge, not one-note sweet
- Ready to pour: the convenience of a finished syrup, no melting or dissolving needed
- The authentic finish: the traditional drizzle for wagashi, kakigori and mochi desserts
How to Use
- Over kakigori: the classic drizzle for Japanese shaved ice, often with sweet beans
- With mochi and warabimochi: pour over with a dusting of kinako (roasted soybean flour)
- Desserts: over vanilla ice cream, pancakes, anmitsu and custards
- Drinks: stir into coffee, tea, lattes or cocktails for a deeper sweetness
黒蜜 — Kuromitsu, the black honey of Okinawa
Kuromitsu (黒蜜) means black honey, though it contains no honey at all: it is a syrup made by dissolving and simmering kokuto, Okinawa's traditional unrefined black sugar, sometimes with a little water. Because kokuto keeps all the molasses and minerals of the whole sugarcane rather than being refined to pure sucrose, the syrup it makes is dark, complex and rich, closer to a light treacle than to golden syrup. It is a fixture of Japanese sweets, the glossy drizzle over kakigori shaved ice, warabimochi and anmitsu, and Okinawa, the old Ryukyu kingdom, is its spiritual home.
What is the difference between kuromitsu and ordinary syrup?
Refined syrups such as golden syrup or simple sugar syrup are made from sugar that has been stripped back to pure sucrose, so they are sweet but fairly flat in flavour. Kuromitsu is made from unrefined Okinawan black sugar, which retains the molasses and minerals of the whole cane, giving a far deeper, more rounded, almost savoury sweetness with caramel and liquorice notes. It is the same difference as between white and dark muscovado sugar, but in pourable form. Where you want real depth rather than just sweetness, kuromitsu is the upgrade.
Product Details
| Type | 黒蜜 — Kuromitsu (Okinawan black sugar syrup) |
| Brand | Kakinohana |
| Made From | Okinawan kokuto (unrefined black sugar) |
| Net Weight | 270g |
| Best For | Kakigori, mochi, ice cream, desserts, drinks |
| Origin | Okinawa, Japan |
| Also Available | Kokuto sugar blocks (the solid form) |
What do you use kuromitsu on?
Traditionally it is the drizzle for Japanese sweets: kakigori (shaved ice), warabimochi and mochi, often with a dusting of kinako, and anmitsu. Beyond that it is wonderful over vanilla ice cream, pancakes and custards, and stirred into coffee, tea or cocktails for a deeper, more characterful sweetness than plain sugar. Anywhere you would use maple or golden syrup but want more depth, kuromitsu works.
Does kuromitsu contain honey?
No. Despite the name "black honey", kuromitsu contains no honey. It is a syrup made from Okinawan black sugar (kokuto), sometimes loosened with a little water. The "honey" in the name refers to its glossy, pourable, syrupy character rather than its ingredients, so it suits anyone avoiding honey while still wanting a rich, dark, natural sweetener.
How should I store it?
Keep it in a cool, dry place out of direct sunlight, and refrigerate after opening. Like other sugar syrups it is stable and keeps well thanks to its high sugar content; refrigeration simply keeps it at its best. If it thickens in the cold, let it come to room temperature or stand the bottle briefly in warm water to loosen it before pouring.
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