Kuromitsu literally means "black syrup" in Japanese, and it's made by dissolving a mixture of kokuto in water. I find the flavor a little intense when it's made with just kokuto, so I like to use a 50:50 mix with regular sugar, but you can make it with all kokuto if you like. You can use kuromitsu like you would use honey or maple syrup. When making this, it takes only one sugar crystal to make the whole thing start to solidify, so I recommend cooking it with a lid, which ensures all of the sugar dissolves evenly.
- ¼ cup water
- ⅔ packed cup kokuto (Okinawa black sugar) powder (100g)
- ½ cup granulated sugar (100g)
- Add the water into a pot with a lid. Then, add the kokuto and granulated sugar in a mound in the center of the pot without getting any of the sugar on the sides of the pot.
- Cover the pot with a lid and put it on the stove over medium heat. Bring the mixture to a boil covered until the sugar is dissolved. Be careful as it has a tendency to boil over (I recommend using a glass lid so you can see what's happening inside).
- Once the sugar has melted, turn off the heat and let the syrup cool without removing the lid.