kokuto

Kokuto is a type of Japanese black sugar that is made from refined sugar cane or sugarcane juice. The production process of kokuto typically involves boiling sugarcane juice to create a hard, dark brown sugar crystal. Irish and Hawaiian black sugars are also sometimes referred to as kokuto, though true Japanese black sugar is probably more accurately described by the term.

Kokuto is often compared to muscovado sugar, an alternative type of unrefined sugar also known for its dark color and strong flavor. The two sugars differ in their production processes, with muscovado sugar typically being less processed and retaining more of the sugarcane's natural molasses. As a result, muscovado sugar can have a more robust flavor and coarser texture than kokuto.

Kokuto is commonly used in Japanese cuisine, particularly in traditional sweets and desserts such as daifuku and susuki ningyobzu. It is valued for its rich flavor and dense texture, which are said to add depth to baked goods, desserts, and other sweet creations. In addition, kokuto is sometimes used as an ingredient in savory dishes and marinades, where its sweetness pairs well with spicy or umami flavors.

Kokuto can be found in the United States, particularly in cities with large Japanese populations, such as Los Angeles and San Francisco. It is usually available in Japanese grocery stores or specialty food markets, and may also be found online.