KOBO Seattle | since 1995
$ 21.00
Okinawan brown sugar is prized in Japanese cooking for its deep & intense flavor. Only 8 islands in the archipelago produce what can be called Okinawan brown sugar, and each sugar is different. The difference lies primarily in the terroir of each island. This sugar is from Hateruma Island. It is the most highly prized of the Okinawan sugars -- on the tongue it tastes of brown sugar with earthy mineral tones & savoriness. The fragrance is deep with hints of tobacco.
500g
Note: due to this sugar being much less processed than regular white sugar, it is full of texture and is not fully granulated. Simple crush the larger chunks.
About the producer: Started in 1954, Murakami Syouten is a third generation company based in Osaka. They originally started trading sugar & eventually moved to processing. The sugar that we import is from Hateruma Island, which is part of the Okinawan archipelago.
From Hateruma Island, Okinawa, Japan
Recipe ideas: Great for both sweet and savory applications. Katsu Sauce; Nikujaga (Potato and Beef dish); Pork Belly Kakuni (Braised Pork); Sweet and Sour Pork (or Chicken) Meatballs.