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Kuromitsu

Kuromitsu (黒蜜) is a delicious dark brown syrup made with kurozato, an unrefined black sugar from Okinawa. Use my easy recipe to make this mineral-rich sweetener at home and drizzle it on your favorite Japanese desserts.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 200 ml
Course: Dessert
Cuisine: Japanese

Ingredients

  • 3.5 oz black sugar (kurozato 黒砂糖 or Kokuto 黒糖)
  • ½ cup sugar (to taste)
  • ½ cup water

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Allow it to cool and transfer to an air tight jar/bottle. Keep in the refrigerator up to a week.

Notes

  • Black sugar (黒糖) can be purchased in Japanese grocery stores; however if you cannot find it, you can substitute with Muscovado sugar or dark brown sugar. This kuromitsu is very rich. You can omit or reduce the amount of granulated sugar if you like.