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Yaeyama Islands
Okinawa brown sugar, known locally as “Kokuto”, is made from sugarcane that has grown in the strong sunshine of Okinawa. What is unique about Okinawa brown sugar is that it is produced mainly on eight remote islands, and the taste, aroma, color, and texture of the brown sugar vary depending on the island where it is produced. Discover the unique brown sugar produced on the eight islands.
沖縄黒糖基本情報
About Okinawa Brown Sugar
Rich in vitamins and minerals! Learn more about Okinawa brown sugar!
Sugarcane fields are the original landscape of Okinawa, as sung in a famous Japanese song. Taking advantage of the subtropical climate, sugarcane has been cultivated in Okinawa for many years, and has been used to make brown sugar. Brown sugar is so common in Okinawa that every household has a supply on hand.
Shapes
かたち
In addition to the large “block brown sugar,” which is used as a raw material in large quantities, there is also “Kachiwari brown sugar,” a bite-sized brown sugar that Okinawans eat as a snack, and “powdered brown sugar,” which is easy to use in cooking.
Block
Kachiwari
Powder
Nutritional Content of Brown Sugar
黒糖の成分
Compared to white sugar and honey, brown sugar is rich in vitamins and minerals.
*Source: Japanese Food Standard Composition List 2020 Edition (eighth revision)
*Tr: indicates that it is included but does not reach the minimum listed amount.
How to Store
保存方法
Store Okinawan brown sugar in an airtight container in the refrigerator.
Source: “Okinawa KOKUTO Study Guide” published by Okinawa Prefecture Brown Sugar Cooperative Association and edited by Noise Value Corporation, and Okinawa Prefecture Brown Sugar Cooperative Association Website
Brown sugar produced on the eight remote islands that are the main production areas of Okinawa brown sugar varies in color, shape, taste, aroma, and texture due to differences in production methods, island soil and climate, and sugarcane cultivation methods on each island. Let's discover the unique characteristics of the brown sugar from each island!
Iheya Island
Iheya Island is a remote island located at the northernmost of Okinawa. The island boasts some of the clearest waters in Okinawa and is abundant in nature, with a beautiful night sky.
Brown Sugar from Iheya Island
Brown sugar from Iheya Island has a taste especially appealing to adults with its sweetness followed by a moderate bitterness and saltiness that makes you want to eat more. It is also characterized by its firm, large chunks and lumpy appearance.
伊平屋島
Iheya Island
Ie island
Ie Island
伊江島
The island is known for “Shiroyama” (commonly known as “Tacchu”), which is a mountain that juts out from the flat island. It is a remote island that can be easily accessed by ferry, which takes only 30 minutes from the main island of Okinawa. During Japan's Golden Week (from the end of April to the beginning of May every year), the “Ie Island Lily Festival” is held, where visitors can enjoy one million lily flowers.
Brown Sugar from Ie Island
Ie Island’s brown sugar is not overly sweet and has a salty taste. It is characterized by its small size and relatively whitish color.
Aguni island
Aguni Island
粟國島
Unlike the islands formed by the development of coral reefs often seen in Okinawa, Aguni Island is based on sediments formed by volcanic activity hundreds of years ago. Traces of volcanic activity can be seen everywhere on the island.
Brown Sugar from Aguni Island
The brown sugar from Aguni Island has little bitterness and has a perfect balance of saltiness and light sweetness.
Tarama island
Tarama Island
多良間島
On Tarama Island, vast sugarcane fields spread over a flat terrain consisting of coral reefs. During the sugarcane harvest season, the sweet aroma of brown sugar wafts over the island. Its beautiful scenery and villages that still retain their traditional appearance are what make the island so unique and appealing.
Brown Sugar from Tarama Island
The brown sugar of Tarama Island is characterized by its strong sweetness, possibly because it is produced in an environment that is less affected by sea breezes. Its appearance is so distinctive that it can be distinguished from the brown sugar of other islands at first glance: dark brown, hard, and rectangular.
Kohama island
Kohama Island
小濱島
Despite being a popular resort area, this tranquil island retains its traditional landscape of Okinawa. Visitors can enjoy walking along “Sugar Road,” a straight road stretching through sugar cane fields, or diving and snorkeling at the hotel's beach.
Brown Sugar from Kohama Island
The brown sugar from Kohama Island has a refreshing flavor that is not too sweet or bitter, but just the right amount of sweetness. It has a shape that looks like a piece of chocolate.
Iriomote island
Iriomote Island
西表島
Iriomote Island is the second largest island in the prefecture after Okinawa Main Island, and is a treasure house of nature with more than 90% of the island's area covered by jungle. The island was listed as a World Natural Heritage Site in 2021 as “Amami-Oshima Island, Tokunoshima Island, Northern Okinawa Island, and Iriomote Island”.
Brown Sugar from Iriomote Island
The brown sugar from Iriomote Island has a deep, rich, strong sweetness that can be easily perceived, with little saltiness and bitterness, making it a brown sugar that is suitable for a wide variety of recipes.
Hateruma Island
Hateruma Island
波照間島
The sea around Hateruma Island is renowned for its high transparency and bright blue color, known as “Hateruma Blue,” and is one of the most beautiful in Okinawa Prefecture. It is also the island where you can get closest to the Southern Cross among the Yaeyama Islands, which are famous for their starry night sky.
Brown Sugar from Hateruma Island
Hateruma Island’s brown sugar is characterized by its concentrated flavor and sweetness. It has a flavor that is deep and rich. Each piece of brown sugar is relatively large and has a crunchy texture.
Yonaguni island
Yonaguni Island
與那國島
Yonaguni Island is Japan's westernmost island, located only 111 km away from Taiwan. The island has a unique culture and nature different from other islands in the Yaeyama Islands, and is popular for its horseback riding experience with “Yonaguni horses,” a species native to Japan, as well as diving where visitors can encounter hammerhead sharks.
Brown Sugar from Yonaguni Island
The sweetness of the brown sugar from Yonaguni Island is moderate. Because its taste is not too overpowering, it can be used in a variety of cooking. It is also one of the softest of the eight islands, making it easy to eat for people of all ages. Its shape is like a caramel and has a bright yellowish-brown color.
Source: “Okinawa KOKUTO Study Guide” published by Okinawa Prefecture Brown Sugar Cooperative Association and edited by Noise Value Corporation, and Okinawa Prefecture Brown Sugar Cooperative Association Website
Compare the taste of Okinawa brown sugar from different remote islands!
In Okinawa, you can find a product that allows you to taste and compare brown sugar from the eight remote islands of Okinawa. Try the brown sugar from the various islands of Okinawa and taste the differences!
For meals, drinks and desserts!
Okinawa Brown Sugar Recipes
沖縄黒糖レシピ
Enjoy cooking with Okinawan brown sugar! Recipes for Sukiyaki, Tiramisu, Umeshu Milk, and more!
Okinawa brown sugar can be used in a variety of dishes, desserts, and drinks. Since brown sugar is less sweet and saltier than refined white sugar, it is recommended to use a little more brown sugar and a little less salt than usual when replacing white sugar with brown sugar in cooking.
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