Okinawa Kokuto (brown sugar)

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seasonal peak

All year round

Okinawa Kokuto is essential for making traditional Ryukyu confections like sātā andagī, chinsukō, and tannafakurū. Made by boiling down sugarcane juice, Okinawa Kokuto is produced only on the eight outlying islands of Tarama, Hateruma, Iriomote, Yonaguni, Kohama, Ie, Iheya, and Aguni, with each island’s sugar products differing in shape, color, taste, aroma, and texture. In recent years, new products made using Okinawa Kokuto have been attracting attention, including rum, a liqueur made from Ryukyu Awamori and Okinawa Kokuto, and curry that uses Okinawa Kokuto as a subtle flavoring. Another of its appealing features is that it is richer in minerals than honey and refined white sugar.

See restaurants where you can eat this ingredient

Okinawa Kokuto (brown sugar)

Restaurants using this ingredient

Resutoran PEACE

OKINAWA CACAO

Ebessan

RuGu Bistro

Restaurants where you can buy this ingredient

Minami no Eki Yaese

JA Farmers Market Nishihara Untama Ichiba

Uru Marche

Okinawa-shi Gyogyō Kyōdō Kumiai Payao Chokubaiten