Kuromitsu (Japanese Black Sugar Syrup)
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Kuromitsu is a sweet dark brown sugar syrup made with unrefined black sugar. Drizzle it on your favorite Japanese desserts or other sweet dishes and drinks such as pancakes and ice cream.
What is Kuromitsu?
Kuromitsu (黒蜜) is a Japanese black sugar syrup. Although the name literally translates to “black honey” or black sugar syrup in English, it is often also interchangeably called a brown sugar syrup.
The black sugar syrup is made with kurozato, also called kokuto. It is similar to molasses but thinner and milder. It tastes like caramel and molasses but with more complexity. It is often served as a topping on warabi mochi and is used on other desserts anmitsu, pancakes, ice cream, and shaved ice.
Ingredients You Need
Kuromistu is made by simmering black sugar with water until it thickens into a rich black syrup. Black sugar has a distinct rich complex flavor. To balance the sweetness, I mix it with regular sugar. I use a 50/50 ratio, but you can adjust the ratio to suit your preference. You can also make it with all black sugar if you like.
What is Black Sugar?
Black sugar traditionally hails from Okinawa, Japan. It is available in cubes, powdered, or syrup form. It is typically made by boiling sugarcane juice until it turns into a dark syrup. That syrup is then cooled, leaving dark brown-black blocks of sugar, though when broken into smaller pieces they appear much lighter.
Black sugar is relatively unrefined compared to typical brown sugar, which is often white sugar mixed with molasses syrup. From a nutritional perspective, black sugar may be a slightly healthier choice than your classic table white sugar thanks to its molasses retention. That’s because the syrup serves up important minerals, like iron, magnesium, manganese, and copper.
Flavor-wise, black sugar has a layered taste. It is known for its rich, malty, slightly salty, and almost caramel-like flavor. It is less sweet than white sugar and has a unique depth that can be enjoyed on its own or added to drinks and food.
Black Sugar Substitute
You can substitute black sugar with dark brown sugar or muscovado sugar although it won’t have that complex flavor.
What to Serve Kuromistu With
Kuromisu is very versatile. It can be enjoyed in many ways!
- Classic Japanese desserts: warabi mochi, mochi, dango, anmitsu
- Drinks: iced coffee latte, matcha latte
- Other desserts: ice cream, pancakes, parfaits, yogurt
How to Adjust the Syrup Consistency
The syrup will thicken when it cools. If the syrup is too thin after cooling, you can reduce it more by returning it to the saucepan and simmering it over low heat.
The syrup also might crystallize if it is cooked too long as the water will evaporate and throw off the sugar and water ratio. To fix crystallized syrup, add more water and return the mixture to a boil.
How to Store
If the syrup is stored incorrectly and exposed to air for too long, crystallization can occur due to natural evaporation. Once cooled, transfer to a container with an airtight lid and store in the refrigerator. When properly stored, you can keep kuromitsu in the fridge for up to 4 weeks.
More Japanese Recipes
- Matcha Creme Brulee
- Yaki Mochi (Grilled Mochi)
- Tofu Mitarashi Dango
- Black Sesame Madeleines
- Hojicha Brownie Cookies
Ingredients
- 1/2 cup (100 gr) kokuto (black sugar)
- 1/2 cup (100 gr) granulated sugar
- 3/4 cup (180 ml) water
Instructions
- In a medium saucepan, add kokuto, granulated sugar, and water. Soak the sugar in the water for at least 10 minutes to soften the sugar if your sugar is the chunky type.
- Heat the saucepan on low-medium heat. Stir until sugar is fully dissolved. Bring to a boil. Turn off the heat and let it cool. The syrup will thicken slightly as it cools.
- Transfer the syrup to an airtight container and store in the fridge for up to a week.
Simple and easy!