100% sugar cane made in Okinawa
- [ Category ] Unrefined Sugar
- [ Brand ] Napines
- [ Sugar Type ] Kakou-Kokutou
Domestically produced sugar from the sugar case produced in Okinawa.
Highly soluble granulated Brown Sugar
A traditional production method where raw sugar from boiled sugar cane and molasses full of minerals and flavor are mixed in a proprietary ratio with the brown sugar, creating a natural crystal by chilled churning and finally processing into a soluble granule format.
Soluble in cold drinks and is perfect as toppings for ice cream and yogurt.
Peculiar sweetness and flavor of brown sugar
There is a strong aftertaste of a peculiar flavor of sugar cane which gives a depth in taste that comes from a mix of brown sugar with the molasses of abundant minerals and raw sugar of sugar cane.
Stick type for small portion servings
Stick type of 5g for coffee and tea, or for small usage in cooking.
Products for home use
- Kakou-kuroza-tou Granule
5g x 24pieces (120g)
The roles of sugar
to enrich the taste
Sugar has a characteristic that dissolves well, captures and holds water
Water and sugar get along very well
That is the fundamental function of sugar
Suppression of protein clotting
Sugar makes the meat soft and the omelet fluffy
Sugar has a power of preventing meat and egg from hardening during cooking. This is because of the property of sugar to integrate protein and water.
Adding sugar will help to cook a fluffy omelet. Or, by dipping meat in a sauce with sugar, it helps to make a soft and tasty meat.
The meat that is dipped well in the sauce induces appetite and helps to prepare a good tasty lunch box for your children!
Jam and Marmalade turn jiggly by the power of sugar
Jam and Marmalade are made by boiling down acidic fruits with sugar. Why do they solidify even without adding gelatin or agar used for jelly making? A polysaccharide called pectin has something to do with this. Pectin is a representative vegetable fiber that dissolves in water and contained in various plants.
When this pectin is mixed with acid, it becomes less soluble in water and the sugar enwraps water around pectin, which causes pectin to be connected like a mesh and jellify. When making jam from fruits with a small amount of pectin (such as peach), the recommendation for making a tasty jam is to boil it with apple and lemon that contain abundant pectin, or to add pectin extracted from other plants.
Prevention of starch aging
The reason for the "mochi (rice-cake)" of Japanese confectionery being soft...
Aging of starch is a symptom in which "mochi" rice-cake becomes hard, or the texture of steamed rice becomes dried up, where the starch that was once disintegrated by heat starts to recombine. By vigorously mixing sugar into a heated starch-rich food, the sugar attracts and keeps the water inside, making it difficult for the starch content to recombine with each other.
Freshly pounded "mochi" quickly hardens as it cools down, but the "mochi" ingredient in confectionery like "Daifuku (rice cake stuffed with sweet bean jam)" or Turkish delight remains soft for a lengthy timespan for this reason.