1 tablespoon: 48 calories; 0.1 g protein; 0 g fat; 12.2 g carbohydrate; 12.2 g net carbs; 4 mg sodium; 0 mg cholesterol; 0g fiber
70 g kurozato muscovado cane sugar
30 g brown sugar
100 cc water
In a small pot, put kurozato, brown sugar and water, and let sit for 20-30 minutes to soften kurozato.
Bring mixture to boil on medium low heat while crushing kurozato chunks with back of spoon.
- The syrup becomes somewhat thicker when cool, so stop simmering before it reaches the consistency of honey.
- Kurozato [lit. black sugar] is muscovado cane sugar that has not gone through centrifugal processing and mostly comes in solid chunks. Granulated form is also available, and soaking this form in water is unnecessary. I assume dark non-centrifugal muscovado would be the same as kurozato or at least a perfect substitute, but I have not tried it yet.
- Kuromitsu literally means black syrup.
- Keeps in a jar in the fridge for at least a month.
- The proportion of 7 parts kurozato and 3 parts brown sugar as above (or even lighter with 3 parts kurozato and 2 parts brown sugar [60 g kurozato and 40 g brown sugar in above recipe]) gives me enough of the rich depth and aroma of kurozato.
- Instead of brown sugar, mixing other types of syrup in the mixture of kurozato and water can also soften the taste and aroma.
- Very nice on pancakes too! (amazake buckwheat pancakes with bananas in photo at right)
- Whole recipe above: 381 calories; 0.6 g protein; 0 g fat; 97.7 g carbohydrate; 97.7 g net carbs; 31 mg sodium; 0 mg cholesterol; 0 g fiber
- 1 teaspoon above: 16 calories; 0 g protein; 0 g fat; 4.1 g carbohydrate; 4.1 g net carbs; 1 mg sodium; 0 mg cholesterol; 0 g fiber