Kuromitsu
User Reviews
4.8
Kuromitsu
Description
This recipe combines black sugar (kurozato or kokuto), granulated sugar, and water in a saucepan, bringing the mixture to a boil, then simmering for 15 to 20 minutes until the sugar dissolves and the syrup thickens slightly. The process yields a syrup with a deep color and mellow sweetness.
Kuromitsu's flavor is distinct because of the black sugar's molasses content, giving it a complex and robust taste different from plain sugar syrup. Its texture is smooth and pourable when cooled but thick enough to coat desserts lightly.
Kuromitsu is often used as a topping for mochi, ice cream, pancakes, or other sweets, adding a subtle richness. It can be stored in the refrigerator up to about one week in an airtight container.
The recipe notes that black sugar can be substituted with muscovado or dark brown sugar if unavailable. Adjusting the granulated sugar amount can make the syrup less sweet or more intense, depending on preference.
Ingredients
- 3.5 oz black sugar (kurozato 黒砂糖 or Kokuto 黒糖)
- ½ cup sugar (to taste)
- ½ cup water
Instructions
- In a small saucepan, mix 3.5 oz black sugar, ½ cup sugar (to taste), and ½ cup water. Bring it to a boil over medium heat. Tip: This kuromitsu is quite rich, so feel free to reduce the amount of granulated sugar or omit it entirely, to your preference.
- Once boiling, reduce the heat to low and simmer for 15–20 minutes, stirring gently until the sugar dissolves completely and the mixture thickens slightly.
- Allow it to cool and transfer to an air tight jar/bottle. Keep in the refrigerator up to a week.
Notes
- Black sugar is available in Japanese grocery stores; substitute with muscovado or dark brown sugar if needed.
- Adjust or omit granulated sugar to control the syrup's sweetness to your taste.
- Store kuromitsu in an airtight container in the refrigerator for up to one week.
User Reviews
Overall Rating
4.8
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