Ingredient About ⅔ cup About 120 ml
kurozato (black sugar) 3 oz. 80g
granulated sugar 1½ oz. 40g
water ½ cup 100 ml

Kuromitsu, which literally translates as “black nectar,” is a thin, very dark syrup made from Japanese unrefined kurozato (“black sugar”). A central ingredient in many traditional Japanese confections, kuromitsu adds a strong, distinctive flavor tinged with molasses and bitterness to anything topped with it. It is also quick and easy to make, and praised for its health benefits.


  1. Mix and heat ingredients.
    Mix the ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat to low and stir constantly until the sugar is completely dissolved.

    Kurzato, white sugar, and water being cooked Kurozato chunks and white sugar in the pan

  2. Simmer.
    Cooking down kuromitsu Simmer gently for 5 to 10 minutes, until the liquid thickens slightly. Keep in mind the syrup will thicken further when cooled.
  3. Chill.
    Remove from heat and let cool, then transfer to the refrigerator to chill.


  • Kurozato — also called kokutou — is an unrefined Japanese sugar usually sold in large, dark brown chunks. You may be able to find kurozato in asian specialty stores, but it is very similar to much more commonly-available Muscovado or Barbados sugar, which can be substituted; the result is nearly identical. Chunks of kurozato, in addition to being a cooking ingredient, are also sometimes eaten straight, as a kind of candy.