Tarama Island Brown Sugar [多良間島の黒糖] 350g
Did you know that Tarama Island is the largest producer of kokuto in Japan? Tarama sits almost exactly between Miyako and Ishigaki, a low island built from a raised coral reef, with a warm subtropical climate and an average temperature of 23°C across the year. It has no mountains and no rivers, so nearly the whole island is sugarcane fields and pasture, and Tarama alone accounts for about 40 percent of all the kokuto made in Okinawa.
This kokuto, Japanese brown sugar, is pressed from that Tarama cane and then simmered down and set into blocks. Okinawan kokuto is produced on only eight small islands, and each one carries the taste of its own soil and wind.
Did you know that Tarama Island is the largest producer of kokuto in Japan? Tarama sits almost exactly between Miyako and Ishigaki, a low island built from a raised coral reef, with a warm subtropical climate and an average temperature of 23°C across the year. It has no mountains and no rivers, so nearly the whole island is sugarcane fields and pasture, and Tarama alone accounts for about 40 percent of all the kokuto made in Okinawa.
This kokuto, Japanese brown sugar, is pressed from that Tarama cane and then simmered down and set into blocks. Okinawan kokuto is produced on only eight small islands, and each one carries the taste of its own soil and wind.