Kokuto – Okinawan Brown Sugar
After visiting a sugar cane plantation, I was taken to a store named Nishihira Kokuto, which focuses on products made from sugar cane juice. An essential element of Okinawan cuisine, brown sugar, or kokuto, enhances the flavors of various sweets, such as the traditional zenzai dessert soup and numerous Japanese confections. Rich in essential nutrients, Okinawan brown sugar is associated with stress relief and is integral to the region’s longevity diet. It retains many natural nutrients from the sugar cane, including calcium, potassium, iron, and other vitamins—containing significantly more iron than spinach.
Kokuto is produced from Saccharum officinarum, a robust type of sugar cane. Farmers meticulously prune and inspect each cane before machine-pressing them to extract the juice. This juice is then boiled to evaporate water, leading to the final product’s distinct, dark, viscous consistency. Freshly made kokuto carries a strong grassy and mineral taste, which softens over time.
Additionally, Okinawan brown sugar offers several health benefits, including preventing tooth decay and reducing cholesterol. Kuromitsu, a refined syrup made from kokuto, serves as a key ingredient in many Japanese desserts like kuzumochi and anmitsu, enhancing their flavors with its milder taste.
