Japanese Food
Kiki’s post on home-made treacle had made me want to make kuromitsu (lit. black syrup).
I bought a bag of kuro zato (lit. black sugar) from a 100-yen shop.  When I got home and checked the label, I found that the product was not 100% kuro zato, but contained other ingredients such as molasses.  I was a little disappointed, but anyway, I made kuromitsu with it.
The recipe is quite simple:  Mix equal amounts of black sugar, sugar, and water, bring to a boil, and simmer for a few minutes.

I think I’ll make some milk mochi later, and have it with the kuromitsu and kinako.  Kuromitsu and kinako are a very common combination in Japan.

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