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traditional firm jelly cake
The yuzu is briefly blanched in boiling water to enhance its sweetness and remove bitterness
complex umami in every drop
katsuobushi (bonito/skipjack tuna) flakes
yuzu peels are artfully stewed in granulated sugar to balance the natural tartness
Kokuto (Okinawa Black Sugar) Powder Seasonings traditional firm jelly cakeHighlights Produced in the southernmost inhabited island of Japan Unique substitution for brown sugar Local Okinawan specialty Kokuto (lit. "black sugar) has been produced in Okinawa since the Edo period, over 300 years ago. Famed for its unique and rich licorice flavor with notes of caramel and toffee, kokuto from Okinawa is made from 100% sugarcane.