Kuromitsu [Recipe No. 6 for Japanese Expats]

Kuromitsu [Recipe No. 6 for Japanese Expats]

When making caramel sauce with brown cane sugar, I created kuro-mitsu!
You can make tasty anmitsu abroad (sweetened adzuki bean and fruits with kuromitsu).

Ingredients: An easy to make amount

Unrefined brown cane sugar
200 g
Hot water
100 ml


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.

Story Behind this Recipe

I was looking at a book on caramel sweets and thought, "so, this is how you make kuromitsu...!"
Now you can enjoy Japanese desserts even when you're abroad.