Japanese Black Cane Sugar
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Region: Amami Ōshima, Japan
Also called Japanese Black Sugar, Black Cane Sugar is produced by boiling down sugar cane syrup for several hours until it reaches a dark brown color and a syrupy, thick consistency. It is then allowed to cool and cut into small blocks.
Boiling down the sugar cane syrup in this manner results in a rich caramel and molasses flavor with a hint of smoke. It retains its molasses throughout the heating process, unlike white sugar. Due to its molasses retention, black cane sugar contains trace minerals such as iron and magnesium.
It can be used in the same ways as white sugar or brown sugar, in both sweet and savory dishes. Its complex caramel flavor is a great addition to pork rubs and fish, as an ingredient for baking, or for just putting a square in your tea.