Kuromitsu [Recipe No. 6 for Japanese Expats]
Kuromitsu [Recipe No. 6 for Japanese Expats]

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kuromitsu [recipe no. 6 for japanese expats]. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Kuromitsu [Recipe No. 6 for Japanese Expats] is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Kuromitsu [Recipe No. 6 for Japanese Expats] is something that I’ve loved my whole life.

Japanese show you how to make Japanese Brown sugar syrup called Kuromitsu. Please read 'About' ^^ before you make! 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).

To begin with this recipe, we have to prepare a few components. You can cook kuromitsu [recipe no. 6 for japanese expats] using 2 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kuromitsu [Recipe No. 6 for Japanese Expats]:
  1. Prepare 200 grams Unrefined brown cane sugar
  2. Make ready 100 ml Hot water

It is similar to molasses, but thinner and milder. It is typically made from unrefined kokutō, and is a central ingredient in many Japanese sweets. Kuromitsu and Kinako are commonly used in Japanese desserts. It will thicken as you mix.

Instructions to make Kuromitsu [Recipe No. 6 for Japanese Expats]:
  1. Put brown cane sugar in a pot and heat over medium heat. I used an aluminum pot in the photo, but I recommend using a non-stick pot.
  2. Once it starts to melt, agitate the pot heavily, while gently stirring with a wooden spatula. Warning: Lumps will start to form if you stir it too much, so be careful.
  3. When the sugar finishes melting, reduce the heat and scrape with a spatula until you see the bottom of the pot, and the syrup thickens. When it starts to smell caramel-like, remove from heat.
  4. While stirring, add hot water a little at a time to the syrup in Step 3. It may bubble and spurt, so be careful not to burn yourself.
  5. If the syrup in Step 4 starts to lump or stick to the bottom of the pot, return to low heat and stir evenly. Then it's ready to serve.
  6. Pour into a sterilized jar and once it has cooled, close the lid and store in the refrigerator. It will keep for 2 to 3 months.
  7. It will get a little stiff after being in the refrigerator, so either bring it to room temperature before using, or heat it briefly in the microwave.
  8. Here it is used on a dessert, drizzled on matcha soy milk jello. Drizzle on your choice of Japanese sweets, such as anmitsu, shiratama dango, kudzu mochi, warabi mochi, or kinako on toast.

When it cools, it will be thick like honey. Healthy Brown Sugar Syrup Recipe"KUROMITSU" For Japanese dessert Recipe,Wagashi Recipe!! Japanese show you how to make Japanese Brown sugar syrup called Kuromitsu. Kuromitsu (黒蜜, Kuromitsu ) is a main protagonist of the Kurozuka series. Kuromitsu is a woman well-known for her beauty, which has been the source of many conflicts during her life, such as Benkei attempting to murder Kurō and a rape attempt during her teenage days. · Anmitsu is a delightful Japanese wagashi dessert with agar agar, fruits, mochi, red bean paste, green tea ice cream, and drizzled with kuromitsu.

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