Guide to Kokuto: Okinawa Black Sugar

Kokuto, also known as Okinawa black sugar, is one of Okinawa’s best gifts to the world. Produced in Japan's southernmost tropical islands of Okinawa, it plays an important role in the local economy, agriculture, and diet. Increasingly, kokuto has become popular around the world and can be found in a variety of desserts such as cakes, ice cream, and bubble tea, as well as hearty dishes like rafute (Okinawan braised pork belly).

The Story of Kokuto

Kokuto is made from sugarcane grown in Okinawa, which was first introduced to the area from China in the 17th century. Nowadays, sugarcane has become one of the most important crops in Okinawa with fields flourishing in the southern part of the main island as well as a number of outer islands including Aguni, Iheya, and Iriomote. 

To make kokuto, pure sugarcane juice is extracted from harvested sugarcane and cooked over low heat for hours. The heating process removes impurities. After the dark sugary juice has been reduced, it is left to cool naturally. Because of this slow and delicate cooking technique, the black sugar has an intense malty and smoky flavor and maintains many nutritional properties from the sugarcane. 

The dried and hardened black sugar is broken into cubes of kokuto. Throughout Okinawa, you can easily find packets of kokuto in local stores, supermarkets, and even souvenir shops as the locals are very proud of their island's specialty.  

How to Enjoy Kokuto

Kokuto is commonly used in traditional Okinawan snacks like chinsuko, the Okinawa’s version of shortbread cookie, chinbin, an Okinawan crepe, and sataandagi, the iconic Okinawan fried donut. 

You can also find Okinawa kokuto in cubes as well as powdered and syrup form. Kokuto enhances the taste of everything from beverages such as coffee to bread and pastries. 

Not just for desserts, kokuto can also be used in cooking to deepen the flavors of savory dishes. In the classic Okinawan dish rafute, succulent pork belly is seasoned with kokuto.

Ready to make your own kokuto desserts? Try our Kokuto cookies and Kokuto butter cream cupcakes.   

About the author: 

Wendy Ng

Wendy writes about her travel experiences to escape from her city life in Singapore. Her content creator’s journey started when she had the opportunity to live and teach in Okinawa and circumvent the world with Peace Boat. A compulsive-obsessive traveler and culture enthusiast, she believes that when we know more, we travel better. Or in true foodie spirit, when we eat more, we travel better.