Okinawan sugar production dates to the 17th century, and Murakami Syoten, on tiny Hatermuma Island, makes the most prized sugar. This unrefined sugar, called kokuto in Japan, is one of the five key ingredients in Japanese cooking, along with salt, vinegar, soy sauce and miso. (VE, GF)
Hatermuma Island — Japan
Item #4100 - 500g
Item #4200 - Case (20 x 500g)
Okinawan sugar production dates to the 17th century, and Murakami Syoten, on tiny Hatermuma Island, makes the most prized sugar. This unrefined sugar, called kokuto in Japan, is one of the five key ingredients in Japanese cooking, along with salt, vinegar, soy sauce and miso. (VE, GF)