This winter, I am dreaming of a green spring after all the rain falls.
How many types of sugar are you familiar with? There are some, like the black sugar of Okinawa, Japan, that have enough flavor to just be dissolved in hot water and drunk alone as a soothing herbal remedy. Although this is usually too strong for me. I much prefer to pair them with milk tea instead!
Because Okinawa sugar is less processed, it has a lot of natural molasses flavor. You’ll taste more of a caramelly flavor rather than straight sweetness. Because of its complex flavor, you do have to be a little more selective in the type of tea to pair it with. I’ve found that the fragrance of Earl Grey tea really complements the molasses flavor, without being overpowered by or overpowering it!
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🌸 What’s Special About Okinawa Sugar?
Okinawa sugar is called kokuto in Japanese, which means black sugar. It’s produced in the tropical Okinawa archipelago that is south of Kyushu, Japan. According to Origin Sugar Company, which is the supplier that I get my Okinawa sugar from, kokuto is a more unrefined form of cane sugar. Sugar cane sap is reduced into a rich syrup, which is then pressed to form blocks or stirred to form a powder. Both forms are medium brown in color and rough in texture.
Because Okinawa sugar is less processed, it has a lot of natural molasses flavor. You’ll taste more of a caramelly flavor rather than straight sweetness. Okinawa sugar is used to make kuromitsu, a sugar syrup that you’ll see served with some wagashi like mochi. It’s also a great way to sweeten milk tea while keeping it refreshing.
Do note that Okinawa black sugar is different from Taiwanese black sugar, which is made by crystallizing sugar cane juice to form concentrated sugar particles. I would say Okinawa black sugar has about a third more molasses flavor than Taiwanese black sugar.
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