Intense, rich and flavourful, Kuromitsu is Japan’s most popular sugar syrup. You can enjoy it with various types of sweets and drinks. Master how to make kuromitsu from scratch today and start enjoying it with your favourite sweets and drinks!
Kuromitsu is a thick dark sugar syrup, made with unrefined cane sugar, kokuto, which is produced in Okinawa and Kagoshima, the southern part of Japan. You can use this magical thickened syrup for various Japanese sweets (wagashi), including anmitsu, castella, warabimochi and kakigouri.
I love this Japan’s magical dark syrup and so I share this kuromitsu recipe with you. It’s similar to molasses but is milder and thinner. You can use it for both Western and Japanese sweets and drinks.
As you can imagine with the colour, the flavour is rather intense. Any dessert becomes heavenly delicious in no time! Bring joy in your life and share it with loved ones. Let’s get started!
How to use kuromitsu
This magical dark syrup is highly versatile. I enjoy it with sweets like ice cream, cakes and yogurt. Or simply use it for french toast sticks as a dipping sauce or drop some on fluffy souffle pancakes.
You can enrich any types of milk drinks by simply adding this dark sweet syrup. It can be used for matcha latte and even cocktails. Also, kuromitsu milk boba is very popular.
Anko, Japanese sweet black azuki bean paste, is often used for traditional Japanese sweets. And I very much enjoy the kuromitsu and anko combination with matcha pancakes.
Where to buy kuromitsu
You can find a kuromitsu syrup bottle at Japanese shops or online. A good thing is that you can make it easily at home, and start enjoying the syrup with your favourite dessert! All you need is to find unrefined cane sugar at a store!
You can find find raw dark brown cane sugar, kokuto. It can be found as cubes or powdered at local Japanese and Asian shops or online.
How to make Kuromitsu
Add water and kokuto in a small pot, and start cooking with low heat. Stair the mix with a spatula occasionally until it gets boiled.
Then keep cooking for three minutes. Keep stirring with a spatula or chopsticks, and avoid to burn the syrup. This recipe will be ready within five minutes in total!
That’s it! Start topping this beautiful dark sugar syrup on your favourite sweets. Enjoy!
- ⅔ cup unrefined cane sugar (kokuto 150g)
- ½ cup fresh water (120cc)
- Place refined cane sugar and water in a sauce pan. Add the low heat and bring them to boil while stirring occasionally.
- Keep cooking the cane sugar mix starts for three more minutes after boiling.
- Leave the mix and cool it down. Keep the kuromitsu syrup in the fridge for three months.That's it! Enjoy!