Unlike conventional brown sugar, Kokuto is high in calcium, potassium, and iron. This unique dark sugar is produced in Okinawa, Japan using pure sugar cane and a slow cooking process developed early in the 17th century. Not only does this process result in a sugar chock full of nutrients, it also creates a distinctive, mellowly sweet flavor. 

A staple of Japanese cooking, Kokuto is used in sushi rice and many types of soups, stocks, and sauces. The thumbprint sized blocks are also traditionally enjoyed with tea to relieve fatigue.

Origin: Japan

Serving Suggestions: Perfect size for a Manhattan or any cocktail where you want a certain sweetness. Use for BBQ sauce or in a dry rub. Traditionally used in sushi rice, soups, stocks, and sauces.