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This month, we’re diving deep into the captivating world of Okinawa Black Sugar, or kokuto, that is trending in the food and beverage industry. With its deep brown, sweet, and smoky taste, it stands out from the rest. Minimal processing preserves its naturally complex profile, making it a perfect choice for brands seeking innovation in their creations.

Okinawa Black Sugar: A Rich Culinary Heritage

Okinawa Black Sugar has deep roots in the 17th-century Ryukyu Kingdom, where sugarcane cultivation thrived thanks to Shinjo Gima, a man who learned sugar-making techniques in China. This unrefined sugar became a cornerstone of Okinawan culinary heritage, symbolising local identity. Today, it is highly valued for adding depth and complexity to various culinary applications.

A Culinary Journey Through Flavours and Traditions

While traditionally rooted in Okinawan cuisine, its rich flavour profile extends far beyond local dishes. This prized ingredient is a staple in Okinawan cuisine, enhancing desserts, snacks like Sata Andagi (deep-fried doughnuts), and drinks like Sanpin-cha (jasmine tea).

Innovative Pairings

Okinawa Black Sugar complements spices for warmth, citrus for balance, nuts for depth, and chocolate for a rich, caramel-like complexity, making it a versatile ingredient in various flavour combinations.

Flavour Trends and Market Growth

The growing demand for natural ingredients is driving Okinawa Black Sugar’s popularity in confectionery, bakery, beverages, plant-based foods and even savoury applications, thanks to its deep, earthy sweetness.

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At Metarom Asia, we are dedicated to delivering the highest quality flavours. Let us help you craft innovative and delicious products that stand out.