You have just discovered the worlds best sugar. Okinawa Black Sugar is darker, saltier and healthier than regular sugar. 
 
Cafes and bakeries typically don’t advertise the kind of sugar they add into their treats. Most customers would like to forget that the treats contain sugar at all. But in Okinawa, Japan, black sugar gets top billing when it’s added to drinks and desserts. Its malty, salty, caramel flavor even makes it possible to eat it plain.
 
Black sugar also added to milk tea, marinades, and desserts like mochi or cakes. When crushed finely, it has a powdery texture instead of a grainy one, and is often used to dust sweets. We love using it for braised meats and vegtables! 
 
Okinawa black sugar has been made since the 17th century in Okinawa prefecture, a chain of islands to the south of Japan. Black sugar makers will boil sugarcane juice for many hours until it becomes black syrup, then allow the syrup to sit for a long time until it hardens into dry sugar.
 
The whole blocks of sugar are a deep brown-black color, although when they are broken into smaller pieces they begin to appear much lighter. Black sugar is unrefined compared to typical brown sugar, which is often white sugar mixed with molasses syrup. 
 
Ingredients: Okinawa Black Sugar