Kuromitsu (黒蜜), which literally translates as “black honey”, is a very dark sugar syrup made from Japanese unrefined Okinawan kurozato (黒砂糖, black sugar). It is similar to molasses, but thinner and milder. Kurozato is mineral rich and has good health benefit.
Kuromitsu is used in many Japanese sweets (wagashi) such as Anmitsu, kuzumochi, pancakes, etc.
Kuromitsu in a bottle (like picture above) can be found in Japanese grocery stores, but it’s easy to make at home.
- 100 g black sugar (kurozato/Kokuto)
- 100 g granulated sugar
- 100 ml water
- Mix all the ingredients in a small saucepan and bring to a boil over medium heat.
- When boiled, reduce heat to low and simmer for 15-20 minutes, stirring gently until the sugar is completely dissolved and mixture is slightly thicken.
- Allow it to cool and transfer to an air tight jar/bottle. Keep in the refrigerator up to a week.
This kuromitsu is very rich. You can omit or reduce the amount of granulated sugar if you like.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.